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Malpua Recipe (Classic Homemade Sweet)
4.7 from 64 votes

Malpua Recipe (Classic Homemade Sweet)

Malpua is a traditional deep-fried sweet pancake infused with cardamom and fennel, paired with fragrant rabdi and a warm sugar syrup. The batter contains flour, khoya, curd, and flavoring spices, rested before frying in ghee. The soaked and sliced nuts add crunch, while the accompanying rabdi made from simmered milk creates a creamy, rich sauce to complement the crispy malpua.

Prep Time
35 mins
Cook Time
25 mins
Total Time
1 hr
Servings: 3
Calories: 682 kcal
Course: Dessert
Cuisine: Indian

Ingredients

For malpua batter
  • 1 cup all-purpose flour - 125 grams
  • 1 teaspoon fennel seeds - kept whole or crushed
  • 3 to 4 green cardamom crushed or ⅓ teaspoon cardamom powder
  • 3 pinches baking soda or ⅛ teaspoon baking soda
  • ½ cup water or add as required
  • 3 tablespoons khoya (mawa or dried evaporated milk solids) - 50 grams khoya or 3 tablespoons of whole milk powder or dairy whitener
  • 3 tablespoons curd (yogurt)
For frying malpua
  • 4 tablespoons ghee (clarified butter) - for frying
For sugar syrup
  • ½ cup sugar
  • ¼ cup water
For rabdi
  • 1.25 litres milk or about 5 cups, whole
  • 2.5 to 3 tablespoons sugar or add as required
  • 5 to 6 green cardamom crushed or ½ teaspoon cardamom powder
  • 2 pinches saffron strands
  • 1 teaspoon rose water or kewra water (pandanus water)
  • 2 tablespoons almonds - blanched and sliced
  • 2 tablespoons pistachio blanched and sliced

Instructions

Making malpua batter
    Cup of Yum
  1. In a mixing bowl take the all-purpose flour, fennel seeds and cardamom powder. Mix the dry ingredients well.
  2. Add the khoya and curd (yogurt). Please use fresh yogurt. Instead of khoya you can also use milk powder.
  3. Add water and begin to stir to a thick or medium-thick flowing batter without lumps.
  4. Cover the bowl and allow the batter to rest for 30 minutes.
  5. Meanwhile when the batter is resting blanch the almonds and pistachios in hot water. Keep them soaked in hot water for 20 to 30 minutes. Then peel and slice them. Keep aside.
Making sugar syrup
  1. In a pan take sugar and water. Stir so that the sugar dissolves. On a low heat simmer this mixture.
  2. You need to have a ½ string or 1 string consistency in the sugar syrup. If you cannot achieve these string consistencies than just make a sticky syrup.
  3. The sugar needs to be kept warm. For this keep the sugar syrup on a hot water bath so that it stays warm throughout and does not crystallize. Meaning you have to keep the sugar syrup pan on a bowl or another pan filled with hot water. The hot water should touch the base of the pan containing the sugar syrup.
Making malpua
  1. Heat ghee in a frying pan or skillet.
  2. When the ghee is heating up add baking soda to the batter.
  3. Stir to combine so that the baking soda is mixed evenly with the batter.
  4. Lower the heat. Take 2 to 3 tablespoons or a ladle of the batter and gently pour it on the hot ghee. Spread the batter lightly with the back of the spoon. Make 2 to 4 malpua depending on the size of the frying pan.
  5. Fry on a low to medium heat. When one side is light golden and crisp, gently turnover and fry the second side until crisp and light golden.
  6. Fry until both sides are golden flipping the malpua as needed for a couple of times.
  7. Drain them on paper towels to remove excess oil.
Coating malpua with sugar syrup
  1. Then immediately place them in the warm sugar syrup. Gently coat the malpua with the sugar syrup with a spoon or small tongs.
  2. Immediately remove them and place them in a serving tray or plate. Prepare all malpua this way and coat them with the sugar syrup.
  3. Pour some rabri on top. Garnish with the chopped almonds and pistachios. Serve the malpua with rabdi hot. You can also just serve them coated with the sugar syrup and garnished with the blanched nuts.
Making rabri to serve with malpua
  1. In a broad thick bottomed pan or sauce pan or a kadai take the whole milk and bring it first to boil.
  2. Lower the heat and continue to simmer the milk stirring at intervals.
  3. Bring the clotted cream/malai which forms on top of the milk to the sides of the pan. Also keep on scraping the dried milk from the sides and add them back to the milk.
  4. Do stir often so that the milk does not get burned at the bottom of the pan.
  5. Keep on simmering, stirring, removing the clotted cream and scraping the cream of the sides.
  6. Switch off the heat when the milk has reduced to ⅓ or ¼ of its original volume. The milk would also have thickened. It will take about 45 minutes to 1 hour for the milk to thicken on a low heat.
  7. Add sugar. Stir well so that the sugar dissolves.
  8. Next add crushed saffron or saffron powder along with kewra water (pandanus water) or rose water. Add the sliced almonds and pistachios.
  9. Remove the rabri in a bowl and serve it later with the malpua. Refrigerate if not using it immediately. The combo of malpua rabdi taste good and is liked by many people. It is best and recommended to have malpua rabdi hot or warm.

Notes

  • To reduce fat, malpua can be pan-fried using oil or ghee instead of deep frying; neutral oils are suitable.
  • Add sugar directly to the batter if you prefer skipping sugar syrup and rabdi for a simpler sweet pancake.
  • Whole wheat flour can replace all-purpose flour but requires more water; sift it before use for best results.
  • For a fermented flavor, rest the batter for 6-7 hours and omit baking soda.
  • Incorporate mashed banana, applesauce, or mango pulp into batter for different fruit flavors.
  • This recipe can be scaled to make larger quantities, with nutrition info based on malpua served with rabdi.

Nutrition Information

Calories 682kcal (34%) Carbohydrates 88g (29%) Protein 12g (24%) Fat 33g (51%) Saturated Fat 16g (80%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 11g (55%) Trans Fat 1g (50%) Cholesterol 57mg (19%) Sodium 331mg (14%) Potassium 315mg (7%) Fiber 5g (20%) Sugar 45g (90%) Vitamin A 118IU (2%) Vitamin B1 (Thiamine) 1mg Vitamin B2 (Riboflavin) 1mg Vitamin B3 (Niacin) 3mg Vitamin B6 1mg Vitamin B12 1µg (42%) Vitamin C 2mg (2%) Vitamin D 1µg (5%) Vitamin E 2mg Vitamin K 1µg Calcium 195mg (20%) Vitamin B9 (Folate) 87µg Iron 4mg (22%) Magnesium 58mg (15%) Phosphorus 158mg Zinc 1mg

Nutrition Facts

Serving: 3 Serving

Amount Per Serving

Calories 682

% Daily Value*

Calories 682kcal 34%
Carbohydrates 88g 29%
Protein 12g 24%
Fat 33g 51%
Saturated Fat 16g 80%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 11g 55%
Trans Fat 1g 50%
Cholesterol 57mg 19%
Sodium 331mg 14%
Potassium 315mg 7%
Fiber 5g 20%
Sugar 45g 90%
Vitamin A 118IU 2%
Vitamin B1 (Thiamine) 1mg
Vitamin B2 (Riboflavin) 1mg
Vitamin B3 (Niacin) 3mg
Vitamin B6 1mg
Vitamin B12 1µg 42%
Vitamin C 2mg 2%
Vitamin D 1µg 5%
Vitamin E 2mg
Vitamin K 1µg
Calcium 195mg 20%
Vitamin B9 (Folate) 87µg
Iron 4mg 22%
Magnesium 58mg 15%
Phosphorus 158mg
Zinc 1mg

* Percent Daily Values are based on a 2,000 calorie diet.