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    You are here: Home / Recent Posts / Malpua Recipe

    Malpua Recipe

    Last Updated On: Oct 19, 2022 by Sharmilee J

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    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 Recipe

    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.

    Malpua Recipe

    Check out other rabri based desserts :

    • Rasmalai
    • Easy Rasmalai
    • Bread Rasmalai

    Malpua Recipe

    If you have any more questions about this Malpua Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this Malpua Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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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 minutes mins
    Cook Time30 minutes mins
    Total Time40 minutes mins
    Servings6 malpua
    AuthorSharmilee J

    Ingredients

    For the malpua base

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

    For rabri

    • 2 cups milk
    • 1/2 teaspoon cardamom powder
    • 5 strands saffron
    • 2 tablespoon 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 tablespoon 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.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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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.How to make Malpua Recipe - Step1
    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.How to make Malpua Recipe - Step2
    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).How to make Malpua Recipe - Step3
    4. See how thick it is after cooling down.Chill the rabri or you can serve it warm too.How to make Malpua Recipe - Step4
    5. For the sugar syrup: Take sugar in a pan, add water to it, heat it up.How to make Malpua Recipe - Step5
    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.
      How to make Malpua Recipe - Step6
    7. Now add khoya,grind fennel seeds using a mortar and pestle.
      How to make Malpua Recipe - Step7
    8. Now add fennel seeds mixture and caradmom powder to the mixing bowl.How to make Malpua Recipe - Step8
    9. Add required salt, crumble khoya mix well with your hands for even mixing.Add water little by little.How to make Malpua Recipe - Step9
    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.How to make Malpua Recipe - Step10
    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.How to make Malpua Recipe - Step11
    12. Flip over and cook until golden brown.Press it for even cooking.How to make Malpua Recipe - Step12
    13. Now add the malpuas to the sugar syrup.Flip over and transfer to a plate.How to make Malpua Recipe - Step13

    Serve immediately with rabri and chopped nuts.
    Malpua Recipe
    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.

    Malpua Recipe

    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 tablespoon oil but still the malpuas came out nice crisp. Keep frying patiently in low flame to get crisp malpuas.

    Malpua Recipe


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    Filed Under: Diwali Special, Gokulashtami, Gokulashtami Collection, RandomPosts, Recent Posts

    Reader Interactions

    Comments

    1. Celestina

      August 24, 2016 at 7:36 pm

      Looks yumm sharmi,a must try for me 🙂

      Reply
    2. hammetha farzana

      August 25, 2016 at 1:57 pm

      Wow mouthwatering recipe.were did u bought dis iron skillet sharmi…

      Reply
      • SHARMILEE J

        August 28, 2016 at 2:49 am

        It is from the US

        Reply
    3. Vidya Ramachandran

      August 26, 2016 at 4:26 pm

      Great dish with simple steps!!

      Reply
      • Jothi Arthi Suresh

        August 30, 2016 at 3:30 am

        I want to know what is cast iron skillet. Pls help

        Reply
      • Niveditha

        September 15, 2016 at 7:46 am

        Awesome recipe, I have a doubt can v use wheat flour instead of maid and whether fennel seed powder is must

        Reply
    5 from 3 votes (3 ratings without comment)

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