Malpua recipe – Detailed recipe for making best malpua with step by step photos. Malpua is a sweet pan cake, a traditional sweet or dessert from Rajasthan, Maharastra, West Bengal. The making of these pan cakes vary from state to state. These are served with thick and creamy rabdi. Here is how to make maplua easily at home!
What Is Malpua?
For the uninitiated, malpua is a thin deep fried crepe that is crispy yet fluffy made with plain flour and few Indian spices. The deep fried crepes are dunked in sugar syrup and further adorned with thick rabdi before serving.
Like every Indian sweet this also can be made in many ways. In fact every region has its own twists with this recipe. Here I have shared an easy recipe for malpua that does not require khoya or milk solids.
This tasty Indian sweet is very popular in north and west India. Malpua is prepared during Diwali, Holi and dusshera especially.
Ingredients for Making Malpua.
To make this delicious Indian sweet we need just plain flour, milk powder, curd etc. All the ingredients used in this recipe are commonly found in Indian homes.
So with just a bit of planning you can make malpua at home with this extremely easy to follow recipe. Along with Indian festivals you can also serve this as dessert in your next party. So rich, delicious and royal!
Tips For Making Best Malpua.
- First of all you can use wheat flour instead of plain flour. Just note that when made with wheat flour the malpua will be more dense and thick. It is a personal choice.
- Instead of milk powder you can use same amount of khoya.
- You can add 1/2 cup of mashed over ripe banana to the batter. This will make the malpua more fluffy.
- In some places coconut is also added to the batter.
Making malpua is easy especially if you follow this instant recipe. Traditionally the batter has to be fermented over night. But here I am sharing the recipe where you just need to rest the batter for 30 minutes.
Also use ghee for deep frying malpua for best taste and flavor. You can also shallow fry them with just 2 or 3 tablespoons ghee.
Serve malpua hot or warm along with chilled rabdi. However rabdi is optional. You can even serve them plain with some nuts on top.
More Indian Sweets Recipe.
Finally you might like to check our dessert recipes collection also.
How To Make Malpua Recipe (Step By Step)
Making batter for malpua
1. Take all purpose flour, milk powder, fennel seeds, saffron, cardamom powder in a mixing bowl, Add a pinch of salt and mix well.
2. Add milk mix well. whisk very well to form a free flowing batter without any lumps. The batter should be like appam batter (consistency)
3. Let the batter sit for 20-30 minutes.
Making sugar syrup:
1. Bring 1/2 cup water to a boil, add 3/4 cup sugar and dissolve.
2. Add a pinch of saffron and some cardamom powder.
3. Mix well and simmer for 10 minutes. Remove from flame and set aside.
1. Heat oil or ghee for deep frying.
2. Mix the prepared batter once, and take a ladle full of batter and pour in the hot oil. Cook from both sides until golden brown and edges turn crisp.
3. Remove from oil and immediately soak in the sugar syrup. Soak for few seconds and remove. repeat the same with the remaining batter.
4. Serve hot or warm with rabdi.
Are you making this recipe? Do snap a pic and share on Instagram with hashtag #cookclickndevou.
Malpua rabdi recipe is a traditional Indian sweet which is basically a deep fried crepe or pancake dunked in sugar syrup and further served with rabdi (sweet thickened milk)
- For malpua
- 1 1/4 cup all purpose flour
- 1/4 cup milk powder/khoya
- 1 3/4 cup milk
- 1/8 teaspoon saffron
- 1/2 teaspoon cardamom powder
- 1/2 teaspoon fennel seeds
- 1/4 cup water
- 1/8 teaspoon salt
- Ghee or oil for frying
- For sugar syrup:
- 1/2 cup water
- 1/2 cup sugar
- Pinch of saffron
- 1/4 teaspoon cardamom powder
- For serving:
- Chopped nuts
- Rabdi optional
- Take all purpose flour, milk powder, fennel seeds, saffron, cardamom powder in a mixing bowl, Add a pinch of salt and mix well.
- Add milk mix well. whisk very well to form a free flowing batter without any lumps. The batter should be like appam batter (consistency)
- Let the batter sit for 20-30 minutes.
Bring 1/2 cup water to a boil, add 3/4 cup sugar and dissolve. Add a pinch of saffron and some cardamom powder. Mix well and simmer for 10 minutes, Remove from flame and set aside.
Mix the prepared batter once, and take a ladle full of batter and pour in the hot oil. Cook from both sides until golden brown and edges turn crisp.
- Remove from oil and immediately soak in the sugar syrup. Soak for few seconds and remove. repeat the same with the remaining batter.
Serve with nuts, hot or warm with rabdi.
1. If the batter is very thick, the malpuas will turn soft and dense, the batter should be free flowing for thin and crispy malpuas.
2.You can add crumbled khova instead of milk powder
3. The oil or ghee should be hot, else the crepes will soak up oil and turn chewy too.