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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
Cook Time30 minutes
Total Time40 minutes
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.
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