Malpua Recipe

Malpua is a very exotic dessert served with rabri. It is basically a pancake dipped in sugar syrup and served with a warm rabri topped with pistachios. Rabri is nothing but thickened sweet saffron milk with chopped nuts.

Malpua is a traditional North Indian Sweet made using flour, khoya, sugar syrup served with rabri garnished with nuts. Malpua Recipe is explained here with step by step pictures for easy understanding and reference.

About Malpua Recipe

Malpua is a rich dessert that will make your meal special if this is served for dessert. Malpua is often made for festivals and ocassions. Soft juicy inside with a slightly crispy outside with rabri as topping this dessert is heaven.

There are many Malpua variations made with wheat flour, mashed banana, etc. Here I have shared the most common version of Malpua Recipe.

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Check out other rabri based desserts :

• Rasmalai
• Easy Rasmalai
• Bread Rasmalai

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Malpua

Malpua is an exotic, delicious dessert made by dunking khoya pancakes in sugar syrup and served with rabri topped with pistachios. Malpua is a great idea of delicacy for special occasions like anniversary, birthdays & parties.  Malpua is worth the effort & time for its taste & makes the party menu grand.

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Servings6 malpua

AuthorSharmilee J

1x2x3x

Ingredients

For the malpua base

• 1/2 cup plain flour / maida
• 1/4 cup khoya
• 1/4 tsp fennel seeds powder
• 1/4 tsp cardamom powder
• a pinch salt
• 2 tbsp ghee or oil

For rabri

• 2 cups milk
• 1/2 tsp cardamom powder
• 5 strands saffron
• 2 tbsp pistachios chopped

For the sugar syrup

• 1/4 cup sugar
• 1/8 cup water

Instructions

Making Rabri :

• Boil milk, scrap the sides and keep mixing the malai. Put the flame to low, then add sugar.
• Let it boil until it reduces to almost half. Keep scrapping the sides and mixing. Mix at the bottom to avoid burning, You can see the color change from white to cream.
• Now add saffron strands and cook for few more mins until its thick and creamy.
• The rabri will thicken when it cools down, so switch off accordingly. Add pistachios(reserve some for garnish)
• Chill the rabri or you can serve it warm too.

Making Sugar Syrup:

• Take sugar in a pan, add water to it, heat it up.
• Cook until it forms a sticky syrup more like honey consistency. To avoid crystallization, keep the syrup bowl inside a bigger bowl containing warm water, the base of the bowl should touch the warm water, set aside.

Making Malpua:

• Now take flour in a mixing bowl. Now add khoya,
• Grind fennel seeds using a mortar and pestle.
• Now add grind fennel seeds and cardamom powder to the mixing bowl.
• Add required salt, crumble khoya mix well with your hands for even mixing. Add water little by little.
• Whisk it well and keep adding little by little to form a thickish batter more like idli batter consistency. It should be in dropping consistency but thick .
• Take a deep curved ladle full of batter and add it to a pan containing oil. Shallow fry it. Splash oil over the malpuas with the spatula for even cooking.
• Flip over and cook until golden brown. Press it for even cooking.
• Now add the malpuas to the sugar syrup. Flip over and transfer to a plate.
• Serve Maplua immediately with rabri and chopped nuts.

Notes

• You can substitute plain flour with wheat flour too.
• You can shallow fry in ghee too.
• Cook the malpuas in low medium flame until crisp at the edges.
• If the batter consistency is too thin then it will spread out while poring itself, so add little more flour whisk it and then try again.
• I used my flat cast iron skillet for frying. You can use any flat pan.
• I added around 2 tbsp oil but still the malpuas came out nice crisp. Keep frying patiently in low flame to get crisp malpuas.

Nutrition Facts

Malpua

Amount Per Serving (25 g)

Calories 215 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 6g38%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 25mg8%

Sodium 58mg3%

Potassium 164mg5%

Carbohydrates 23g8%

Fiber 1g4%

Sugar 12g13%

Protein 6g12%

Vitamin A 187IU4%

Vitamin C 0.3mg0%

Calcium 174mg17%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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Malpua Recipe Step by Step

1. For the Rabri : Boil milk,scrap the sides and keep mixing the malai. Put the flame to low, then add sugar.Pin
2. Let it boil until it reduces to almost half.Keep scrapping the sides and mixing.Mix at the bottom to avoid burning,You can see the color change from white to cream.Pin
3. Now add saffron strands and cook for few more mins until its thick and creamy.The rabri will thicken when it cools down, so switch off accordingly. Add pistachios(reserve some for garnish).Pin
4. See how thick it is after cooling down.Chill the rabri or you can serve it warm too.Pin
5. For the sugar syrup: Take sugar in a pan, add water to it, heat it up.Pin
6. Cook until it forms a sticky syrup more like honey consistency.To avoid crystallization, keep the syrup bowl inside a bigger bowl containing warm water,the base of the bowlshould touch the warm water,Set aside.Now take flour in a mixing bowl.
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7. Now add khoya,grind fennel seeds using a mortar and pestle.
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8. Now add fennel seeds mixture and caradmom powder to the mixing bowl.Pin
9. Add required salt, crumble khoya mix well with your hands for even mixing.Add water little by little.Pin
10. Whisk it well and keep adding little by little to form a thickish batter more lile idli batter consistency.It should be in dropping consistency but thick as shown.Pin
11. Take a deep curved laddle full of batter and add it to a pan containing oil.Shallow fry it.Splash oil over the malpuas with the spatula for even cooking.Pin
12. Flip over and cook until golden brown.Press it for even cooking.Pin
13. Now add the malpuas to the sugar syrup.Flip over and transfer to a plate.Pin

Serve immediately with rabri and chopped nuts.
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Usually Malpua is served warm but I loved it with chilled rabri either ways it tastes delicious. After all its all the rich ingredients that goes into the making which makes this dessert very exotic.

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Expert Tips

• You can substitute plain flour with wheat flour too.
• You can shallow fry in ghee too.
• Cook the malpuas in low medium flame until crisp at the edges.
• If the batter consistency is too thin then it will spread out while poring itself,so add little more flour whisk it and then try again.
• I used my flat cast iron skillet for frying.You can use any flat pan.
• I added around 2 tbsp oil but still the malpuas came out nice crisp. Keep frying patiently in low flame to get crisp malpuas.

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