Quick & Easy Malpua Recipe
Learn how to make soft, golden malpuas at home with this easy step-by-step recipe. From preparing the batter to frying and soaking in fragrant sugar syrup, this recipe will help you create a delicious Indian dessert perfect for festivals and special occasions.
Malpua is a classic Indian sweet pancake dessert that’s crisp on the outside, soft inside, and soaked in cardamom-flavored sugar syrup. This Indian dessert is loved across India for its unique blend of sweetness and texture, bringing a rich festive aroma to homes. Made with flour, milk, and ghee, and sometimes enriched with khoya (mawa) or mashed banana, malpua delivers a rich, festive flavor that feels both traditional and comforting. During festivals like Holi, Diwali, and Eid, Indian homes fill with the aroma of frying malpuas and simmering syrup. In Indian states cuisines, this delicacy is often served warm with thick creamy rabri, making it a showstopper dessert for celebrations or family gatherings. Whether you’re looking to make Indian sweets at home, this easy malpua recipe brings the authentic taste of India to your kitchen.
Ingredients and Substitutes
- All-purpose flour (maida): This is the base ingredient that gives malpua its soft and fluffy texture. You can also use whole wheat flour for a slightly healthier version with a nutty taste.
- Milk: Helps make the batter smooth and rich. Full-fat milk works best for soft malpuas. If you prefer a lighter version, you can use low-fat or almond milk.
- Khoya (mawa): Adds richness and a creamy flavor to the batter. If khoya is not available in your kitchen, you can use milk powder or condensed milk as a substitute.
- Fennel seeds: These add a light fragrance and enhance the traditional flavor of malpua. You can skip them if you prefer a plain taste.
- Cardamom powder: Brings a warm and aromatic flavor that balances the sweetness. I sometimes add a pinch of nutmeg powder for a different aroma.
- Sugar: Used both in the batter and in making the syrup. Adjust the quantity based on how sweet you like your malpua.
- Water: Needed for making sugar syrup and to adjust the batter consistency. Warm water works best to dissolve sugar evenly.
- Ghee: I prefer ghee for frying the malpua to get that crisp edge and golden color. You can also use oil, but ghee gives the best authentic taste.
- Saffron strands: Add a light yellow color and royal aroma to the syrup. If you don’t have saffron, you can use a drop of rose water or a pinch of turmeric for color.
- Chopped nuts (almonds and pistachios): Used for garnishing and adding crunch. You can replace them with cashews or skip them if you like a softer texture.
- Optional ingredients: A mashed banana or a few tablespoons of semolina (sooji) can be added to the batter for a different texture and taste.
How to Make Malpua at home
- Prepare the Batter. In a bowl, whisk flour, khoya, fennel, and cardamom with milk into a smooth, thick batter and let it rest.
- Make the Sugar Syrup. Next, boil sugar, water, saffron, and cardamom until it reaches a sticky one-string consistency.
- Heat the Ghee. Warm it in a flat pan over medium flame until moderately hot and ready for frying.
- Fry the Malpuas. Pour a ladleful of batter into the hot ghee, fry until golden and crisp on both sides, and then drain the excess ghee.
- Soak in Sugar Syrup. Dip each hot fried malpuas in warm syrup for 30 seconds to absorb sweetness.
- Garnish and Serve. Sprinkle some chopped pistachios, and serve warm with a drizzle of rabri.
Cooking Tips for Soft and Crispy Malpuas
For soft and crispy malpuas, make sure your batter is slightly thick but still pourable. Too thin batter will break while frying, and too thick will make malpuas hard. Rest the batter for 20–30 minutes to let flavors like khoya, fennel, and cardamom blend well.
Always use fresh khoya and full-fat milk for rich taste and soft texture. To make sweet malpuas, prepare sugar syrup with one-string consistency, you can check the consistency by stretching a little syrup between fingers to check. Keep syrup warm, not boiling, when soaking malpuas to avoid sogginess.
Use a flat-bottomed pan and pour batter in small ladlefuls for even cooking. Good-quality ghee gives authentic aroma and flavor for Indian festive malpuas.
For frying, transfer malpua one by one in pan and fry on medium heat so malpuas cook evenly and stay golden brown. Test ghee temperature by dropping a small amount of batter, it should rise slowly without burning immediately.
Serving Suggestions
Serve malpuas warm for the best taste, topped with a drizzle of thick, creamy rabri for a rich festive touch. You can also sprinkle chopped nuts like almonds, pistachios, or cashews for added crunch and aroma. Pair them with a glass of hot milk or masala chai for a cozy dessert experience. For celebrations, serve on decorative plates and garnish with edible silver leaf or rose petals to make them look even more inviting.
Frequently asked questions
Yes, you can replace khoya with grated paneer or coconut milk for a lighter version, but traditional richness comes from khoya.
Store in an airtight container at room temperature for 1 day. Avoid refrigerating soaked malpuas as they may lose crispiness.
Saffron adds aroma and color, but you can use a pinch of turmeric or saffron essence as a substitute.
Fry on medium heat and don’t overcrowd the pan. Let the edges cook fully before flipping for perfect crispiness.
Recipe Card
Malpua Recipe
Equipment
- 1 Mixing bowl
- 1 Whisk
- 1 Deep flat pan or kadhai
- 1 Ladle
- 6 Spoons
Ingredients
- 1 cup All-purpose flour
- 3 tbsp Khoya or coconut cream for vegan version
- 1 tsp Fennel seeds
- ½ tsp Cardamom powder
- ½ cup Milk or almond/oat milk for vegan version
- ½ cup Sugar
- ½ cup Water
- A few strands Saffron
- ½ tsp Cardamom powder for syrup
- ½ cup Ghee or coconut oil for frying
- 1 tbsp Chopped almonds for garnish
- 1 tbsp Chopped pistachios for garnish
Instructions
- Prepare the batter In a mixing bowl, add all-purpose flour, khoya, fennel seeds, and cardamom powder. Pour in milk little by little and whisk until you get a smooth, lump-free batter. The consistency should be slightly thick but pourable. Let the batter rest for 20 to 30 minutes so the flavors blend well.
- Make the sugar syrup In a pan, combine sugar and water. Heat on medium flame until the sugar dissolves completely. Add a few saffron strands and cardamom powder for aroma. Boil the syrup until it reaches a sticky, one-string consistency. Keep it warm on low heat while you fry the malpuas.
- Heat the ghee for frying Pour ghee into a deep flat pan or kadhai and heat it on medium flame. Make sure the ghee is moderately hot, not smoking, to prevent the malpua from burning or turning too crispy.
- Fry the malpuas Pour a ladleful of batter into the hot ghee. The batter will spread slightly to form a small pancake. Fry it on medium flame until the edges turn golden brown and crisp, then flip and cook the other side. Once both sides are evenly cooked, remove the malpua and drain the excess ghee.
- Soak in sugar syrup Immediately dip the hot malpua into the warm sugar syrup. Let it soak for about 30 seconds to a minute so it absorbs the sweetness but still stays slightly crisp at the edges.
- Garnish and serve Place the soaked malpuas on a serving plate and garnish with chopped almonds and pistachios. Serve warm as it is or with a generous drizzle of creamy rabri on top for a rich festive dessert.
Notes
- Resting the batter improves texture and flavor of malpua.
- Fry on medium heat for golden, crispy edges.
- Use warm syrup to soak malpuas for best taste.
