Malpua is a sweet pan cake, a traditional dessert from Rajasthan, Maharastra, and West Bengal. The making of pan cakes vary from state to state. Malpuas are served with thick and creamy rabdi. You can make malpua easily at home! Malpua recipe is a traditional Indian sweet which is basically a sweet deep fried pancake dunked in sugar syrup and served with sweet thickened milk.
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, every region has its own twists with the recipe. Given is 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.
To make delicious Indian sweet we need just plain flour, milk powder, curd etc. All the ingredients used in the recipe are commonly found in Indian homes. So with just a bit of planning you can make malpua at home with extremely easy to follow recipe. Along with Indian festivals you may serve this as dessert in the next party. So rich, delicious and royal! Use ghee for deep frying malpua for best taste and flavor. Shallow fry them with just 2 or 3 tablespoons ghee. Serve malpua hot or warm along with chilled rabdi. Rabdi is optional. Serve them plain with nuts on top.
- Prep Time45 min
- Cook Time20 min
- Total Time1 hr 5 min
- Yield14 servings
- Serving Size100 g
- Energy367 cal
- For Malpua Batter
- 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
- 1/2 cup water
- 1/2 cup sugar
- Pinch of saffron
- 1/4 teaspoon cardamom powder
- Chopped nuts
- Rabdi optional
Making the batter
- 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.
Making Sugar Syrup
- 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.
- 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.
- If the batter is very thick, the malpuas will turn soft and dense, the batter should be free flowing for thin and crispy malpuas.
- Add crumbled khova instead of milk powder.
- The oil or ghee should be hot, else the crepes will soak up oil and turn chewy too.
- Use wheat flour instead of plain flour, if you prefer wheat over maida.
- When made with wheat flour the malpua will be more dense and thick. It is a personal choice.
- Instead of milk powder, use same amount of khoya.
- Add 1/2 cup of mashed over ripe banana to the batter to make the malpua more fluffy.
- Coconut can also be added to the batter.
- Making malpua is easy where traditionally the batter has to be fermented over night. You may rest the batter for 30 minutes.
- 14 servings per container
- Serving Size100 g
- Amount per serving
- % Daily Value*
- Total Fat2.6 g3.33%
- Saturated Fat0 g0%
- Trans Fat0 g
- Polyunsaturated Fat0 g
- Monounsaturated Fat0 g
- Cholesterol0 mg0%
- Sodium134 mg5.83%
- Total Carbohydrate23 g8.36%
- Total Sugars23 g
- Protein12 g24%
- Calcium12 mg0.92%
- Iron8 mg44.44%
- Potassium6 mg0.13%
- Vitamin A0.2 mcg0.02%
- Vitamin B2 (Riboflavin)0.3 mg23.08%
- Vitamin B12 (Cobalamine)0.8 mcg33.33%