Malpua recipe, How to make basic Malpua

Malpua is a sugar soaked pancake made with thickened milk. This is probably one of the most traditional and beloved Indian sweet served as a dessert or a snack. This Diwali festival I made this awesome dessert. This dessert tastes best with Rabri.

Traditionally, Malpuas are deep fried in pure ghee and then soaked in sugar syrup. So they are laden with calories…so make sure you work out to burn calories after having malpuas…

Even though malpua is a generic Indian sweet which every region prepares differently. There are many versions of malpua- the famous Rajasthani mawa malpua and rabdi malpua, and famous Bengali banana malpua.

Malpua in northern India, particularly in Rajasthan, UP and Bihar, don’t contain fruit. The batter is left to stand for few hours before being spooned into kadhai of hot ghee to form a bubbling pancake, which should be soft yet crispy around the edges. The pancakes are then immersed in thick sugar syrup. It is popular sweet to make on religious occasion of Holi. Though it a famous street food in North part of India.

 Here is the easy version of North Indian malpua, which I call is ‘the basic malpua recipe’. This is the one that I learnt from my mom. I hope you will like it and will surely try. The best thing I like about this recipe is, all the ingredients are easily available in your pantry. So you can make it anytime you wish to have malpua.

 I will also share the recipe of traditional Rajasthani Mawa malpua recipe soon.

Basic Malpua recipe below:

Malpua  recipe Prep time Cook time Total  10 min  20 min  30 min Malpua- an indian sweet dish that is basically a sugar syrup soaked pancake prepeared from a batter of milk and flour AUTHOR: Monali RECIPE TYPE: Indian sweet CUISINE: Rajasthani SERVES: 6 INGREDIENTS (measuring cup used, 1 cup=237 ml) 1 cup Refined flour/wheat flour 1 cup milk or as required Desi ghee to fry the malpua Almond and pistachio (finely chopped)- for garnishing For syrup- 1 cup water ½ cup sugar ¼ tsp cardamom powder Few strands of saffron DIRECTION Take flour in a bowl and add milk gradually to make thin batter. Mix it really well so that there are no lumps formed in the batter. The consistency of the batter should be slightly thinner than the pakoda batter. Cover it and put the mixture aside for 3-4 hours. Now you can prepare the sugar syrup. To make the sugar syrup, take a heavy bottom pan and add 1 cup of water. Bring it to boil. Add ½ cup of sugar and stir until the sugar dissolves completely into the water. Add saffron strands and cardamom. Boil the mixture till you get thin syrup. Keep aside. Take ghee in a heavy and flat baootmed pan to ½ inch only and heat it on medium flame. Slowly pour a small ladleful of batter without spreading it. The batter will spread on its own into a small circle. If batter does not spread on its own then make its consistency thinner  Fry on medium heat. Cook one side until golden, then flip it over. When malpua becomes golden colored from both side, use a slotted spoon to drain the malpua and place it in the sugar syrup immediately. It should be fully immersed in the sugar syrup. Let it sit for ½ a minute and remove. Malpua is ready to eat. Garnish it with finely chopped almond and or pistachio and serve hot.  NOTES Please add milk little at a time, while mixing the batter, so that there is enough to make the batter such that it is thick enough to take round shape in hot oil when poured and not become too runny. If more milk is required to make the malpua batter, do add more. Make sure oil is not very hot, or else malpua will not retain its shape and also it won’t get cooked all the way inside. If it is winter, try to keep the batter in a warm place like kitchen cabinet.