Malpua recipe (Homemade Sweet)
Malpua is an Indian sweet served as a dessert or a snack. It is originated from the Indian subcontinent, popular in India, Nepal and Bangladesh.
It is popular in Bangladesh, Odisha, West Bengal, Bihar, Uttar Pradesh and Maharashtra and Nepal. There it is served during festivals along with other sweets.
If you are new for malpua, let me introduce it as small pancakes made with all-purpose flour/wheat flour that is deep fried in desi ghee or refined oil and then soaked in sugar syrup. In India, it is generally served with chopped dry fruits and rabri as toppings.
This appetizing Indian pancake recipe (malpua recipe) is made from all-purpose flour (maida) and semolina (sooji or rava).
It is soaked in milk & deep fried in clarified butter (desi ghee). Finally it is dipped in sugar syrup (chashni or sira) that is delicately flavored with cardamom& saffron. Overall this recipe is rich in flavor & rich in calorie. It can be served alone or along with rabdi (thick Indian sweet made from full fat milk).
Basically, malpua are traditional North Indian pancakes. They are mainly made with refined flour, sugar & cardamom powder along with semolina (sooji), fennel seeds, milk, yogurt etc. This traditional Indian sweet is made in many Indian homes during festivals like Holi, Diwali, Navratri etc. So, let’s make this traditional Indian sweet at home. Enjoy cooking!
- Preparation time – 15 to 20 minutes
- Cooking time – 10 to 15 minutes
- Serves – 4 person
Ingredients to make Malpua:
- 200 gram Condensed milk
- 50 gram semolina
- 25 grams refined flour
- 1 pinch salt
- ½ tea spoon fennel
- 100 ml. warm water
- 1 pinch baking powder
- Ghee for shallow frying
- For sugar syrup:
- ¾ grams sugar
- 1 cup water
- A pinch cardamom powder
- Few strands saffron
- For garnishing:
- Sliced almonds
- Sliced pistachio
Method to make Malpua:
For Malpua:
- Mix semolina and warm water together and keep a side for 10 – 15 minutes.
- Add condensed milk, refined flour, salt, fennel and baking soda to it and mix well.
- Heat a non-stick pan and pour 1 table spoon of batter in it and spread an even pancake from it.
- Apply ghee around it. Shallow fry till both sides get evenly browned and edges crisp.
- Apply ghee on both the sides. Remove from heat and soak in sugar syrup for ½ minute.
- Remove from syrup and garnish with sliced almonds and pistachio.
- Repeat the process for remaining.
- Hot and sweet Malpua is ready to serve.
For sugar syrup:
- Mix water, saffron, cardamom powder and sugar in a pan and bring it to boil. Keep a side.
How to assemble Malpua:
- Place malpua in a serving plate. Garnish with sliced almonds & pistachio.
Malpua Tips:
- Originally it is fried in ghee, but to make it healthier (cut calorie) I just try to shallow fry in non-stick pan with ghee.
- You can dip fry it in a wide pan. For that heat ghee in a pan and place a ladle full of batter to it. Fry from both sides until crisp from sides.
- They can made thick or thin as per choice. Main thing is to make it crisp from sides.
- You can use jaggery both in batter & syrup, but remember the taste of the recipe will totally different in that case.
- You can also serve malpua with hot rabdi (creamy sweet milk recipe). For that place malpua and pour rabdi over it. Garnish with the choice of nuts.
