Malpua is a classic Indian sweet with crisp edges, a soft centre and a delicious sugar-syrup coating — perfect for festivals or when you want a special treat. This version is very easy to follow given by HMDishDelights, uses simple ingredients found in most kitchens, and gives you a delightful dessert in about an hour. Whether you’re new to Indian sweets or want a quick, tasty option, this malpua recipe will become a favourite.
What is Malpua
Short Definition
Malpua is a traditional Indian sweet pancake—made of flour (and often semolina), milk solids/khoya or yogurt‐based batter, fried, and then dipped in sugar syrup. It has crisp-lacey edges and a soft inside, often flavoured with cardamom and fennel seeds.
Regional Notes & History
Malpua is popular in many parts of India (UP, Rajasthan, Bihar, Bengal, Odisha) and also in Nepal. Some versions use fruit (banana, mango) or rice flour; others stick to the classic flour-khoya-syrup duo. Wikipedia
When to Serve
It is typically made for festivals like Holi or Diwali, or for special occasions and feasts. It serves beautifully as a dessert after meals, and tastes wonderful when paired with thickened sweet milk (rabri), fresh fruits or a scoop of ice-cream for a modern twist.
Ingredients
- 1 cup (≈ 125 g) all-purpose flour (maida)
- 1 teaspoon fennel seeds (saunf)
- 3-4 green cardamoms, crushed (or ~⅓ teaspoon cardamom powder)
- 3 tablespoons khoya (mawa/dried milk solids) or substitute 3 tablespoons whole milk powder or dairy whitener
- 3 tablespoons curd (yogurt)
- ~½ cup water (adjust to make a medium-thick batter)
- 4 tablespoons ghee (clarified butter) or oil for frying
- For sugar syrup: ½ cup sugar + ¼ cup water (make warm and sticky)Recipes
- For garnish (optional): sliced almonds & pistachios
Benefits (why it’s worth making)
- A comforting sweet that brings festival vibes to your home — great for sharing.
- Because the batter rests and uses yogurt/khoya, it gets a nice texture — crisp edges, soft inside.
- You can tweak substitutions (milk powder instead of khoya, shallow-frying vs deep) to control richness and frying-fat, so it’s slightly lighter yet indulgent.
- It pairs beautifully with thickened sweet milk (rabri) or serves on its own — giving you versatility.
Malpua Kaise Banate Hain
Batter Kya Hota Hai (Batter Ingredients & Consistency)
Begin by combining the flour, fennel seeds and crushed cardamom in a bowl. Then add khoya (or milk-powder alternative) and yogurt, and stir in water to form a thick yet pourable – medium-thick batter without lumps
Let the batter rest for 30-40 minutes at room temperature so it sets slightly and improves texture.
Frying Technique (Shallow Vs Deep Fry)
Heat ghee (or oil) in a pan on low-to-medium heat. For each malpua, pour 2–3 tablespoons of batter gently into the pan and let it spread a little on its own. Fry until the base is light golden, then flip and fry the second side until crisp-golden. Keep the flame moderate so the centre cooks through without burning the edges.
Syrup Aur Rabri (Soaking & Pairing)
While you fry the malpua, make the sugar syrup by heating sugar and water until you get a ½-string to sticky consistency and keep it warm (you can place the syrup pan over a bowl of hot water to maintain warmth and prevent crystallisation).
As each malpua comes out of the pan, immediately dip into the warm syrup so it absorbs sweetness and shine. Serve right away, optionally topped with thickened sweetened milk (rabri) and nuts.
How to Make Malpu
Step-By-Step Recipe Card
- Prep time: approx 35 min (including rest)
- Cook time: approx 25 min
- Servings: ~3–4 malpua (depending on size)
Method:
- Mix the dry ingredients (flour, fennel, cardamom) in a bowl.
- Add khoya (or milk powder) + yogurt and water, whisk to smooth, medium-thick batter. Cover and rest for 30-40 minutes.
- Meanwhile, prepare sugar syrup: heat sugar + water on low flame until sticky consistency, keep warm.
- Heat ghee/ oil in a pan on low-medium heat. Just before frying, add ~⅛ tsp baking soda (or ½ tsp baking powder) to batter and mix well.
- Pour 2–3 tablespoons of batter per malpua into the pan. Fry until base light golden, flip, fry second side until crisp golden. Drain on paper towels.
- Immediately place each malpua into the warm sugar syrup for a few seconds so it absorbs. Remove and place on serving plate.
- Garnish with sliced almonds/pistachios; optionally pour warm rabri and serve hot.
Pro Tips (Timing & Texture)
- Use a low-to-medium flame while frying — too high heat may burn the outside but leave the inside raw.
- Keep the sugar syrup warm and thin-sticky – placing the syrup pan over hot water prevents crystallization.
- Serve malpua hot or warm. If served cold or refrigerated, they may become chewy.
Common Mistakes & Fixes
- If the malpua is soggy inside → the oil is too cold; increase heat slightly so batter cooks through.
- If the malpua is too hard or crunchy inside → batter might be too thick or frying too long; rest batter and fry carefully.
- If the malpua is chewy after refrigeration → best to serve fresh/near-serving time, avoid storing for long.
Classic (Fermented / Khoya Enriched) Method
The traditional version of malpua uses a batter of flour + yogurt/curd that is allowed to ferment for several hours (sometimes overnight). The fermentation gives a slight tang and deeper flavour; often deep-fried in ghee and served with mellow, sweet rabri.
Quick Version (No Overnight Ferment)
For home-kitchen convenience, many modern recipes skip long fermentation by using a little baking soda or baking powder and resting the batter just 30-40 minutes. This gives you similar texture in much less time.
Variations (Banana, Jaggery, Regional Styles)
- In some regions, mashed banana, coconut or mango pulp is added to the batter for fruit-flavoured malpua.
- A healthier twist uses jaggery instead of sugar syrup (or a mix).
- Wheat-flour or semolina versions exist, especially in regional festival sweets.
Malpua Recipe in Hindi
सामग्री
- 1 कप मैदा (≈ 125 ग्राम)
- 1 चम्मच सौंफ
- 3-4 हरी इलायची, कुटी हुई (≈ ⅓ चम्मच इलायची पाउडर)
- 3 बड़े चम्मच खोया या दूध पाउडर
- 3 बड़े चम्मच दही
- लगभग ½ कप पानी (बॅटर पतला-मध्यम गाढ़ा करे)
- 4 बड़े चम्मच घी या तलने के लिए तेल
- चीनी सिरप के लिए: ½ कप चीनी + ¼ कप पानी
- गार्निश के लिए सूखे मेवे (बादाम, पिस्ता)
बनाने की विधि
- एक कटोरी में मैदा, सौंफ और इलायची मिलाएँ।
- इसमें खोया (या दूध पाउडर) और दही डालें, फिर पानी मिलाकर एक मध्यम-गाढ़ा, बिना लम्प्स वाला बटर तैयार करें।
- इस बटर को ढककर 30-40 मिनट तक आराम से रख दें।
- इस बीच, गहरी-पैन में घी गरम करें। कम-मध्यम आंच पर बटर की 2-3 चम्मच मात्रा पैन में डालें और हल्के से फैलने दें।
- जब नीचे वाला हिस्सा हल्का सुनहरा हो जाए, पलटें और दूसरी ओर से भी सुनहरा होने तक तलें। तली हुई मालपुए को किचन पेपर पर निकालें।
- तुरंत गरम चीनी सिरप में मालपुए को डुबोएँ ताकि वो सिरप सोख लें। फिर प्लेट में निकालें।
- (वैकल्पिक) ऊपर से गाढ़ा हुआ दूध / रबड़ी और कटे मेवे डालें, गरम-गरम परोसें।
अक्सर पूछे जाने वाले सवाल
- क्या बटर को फ्रीजर में रख सकते हैं? नहीं, ठंडी होने पर मालपुआ चबाने पर खिचखिचे हो सकते हैं।
- क्या खोया छोड़कर कुछ और इस्तेमाल हो सकता है? हाँ, दूध पाउडर या कन्डेन्स्ड मिल्क इस्तेमाल किया जा सकता है, पर स्वाद/टेक्सचर थोड़ा बदल सकता है।
- क्या गहरे तेल में फ्राई करना जरूरी है? नहीं — हल्की फ्राई के लिए कम घी या नियमित तेल भी इस्तेमाल कर सकते हैं, लेकिन घी से स्वाद बेहतर होता है।
Malpua brings an elegant yet comfort-filled dessert to your table — crisp around the edges, soft inside, sweet, aromatic and festive. With this easy-to-follow recipe, you don’t need long hours or complicated steps. Whether you’re making it for a festival, a weekend treat or to impress guests, you’ll find the method straightforward and rewarding. Try it once, enjoy the aroma and flavour, and you’ll have a favourite classic ready in your repertoire. Happy cooking and Paas (taste)-bharpur din!
FAQs
What is Malpua made of?
It is made from a batter of all-purpose flour (maida), khoya or milk solids (or milk powder in substitutes), yogurt or milk, flavored with fennel seeds and cardamom, fried and then dipped in sugar syrup.
Can I make Malpua without khoya?
Yes — you can substitute khoya with milk powder or even whole milk + yogurt and adjust batter consistency. Many modern recipes skip khoya for ease.
Why is my Malpua soggy / not crisp?
Sogginess often happens when the oil is too cool, or syrup consistency is too thin, or the batter is watery/thin. Proper frying temperature and correct syrup help avoid this.
How long can I store Malpua for?
While best served fresh and hot, you can store them in an airtight container for 1-2 days. However their texture changes (they may become chewy).
Can I use jaggery or whole-wheat flour instead of sugar/maida?
Yes — some variations use jaggery instead of sugar for the syrup or batter, and whole-wheat flour or semolina instead of maida. But note texture and taste will differ.
Do I have to dip Malpua in sugar syrup?
No — dipping in syrup is traditional and gives that sweet – syrupy coating. But you can serve plain (dry) or with less syrup if you prefer lower sweetness.
What oil or fat should I use for frying Malpua?
Traditional recipes use ghee (clarified butter) for rich flavour; for lighter version you may use neutral oil. Ensure frying medium is properly heated.
