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Malpua is one of the classic Indian desserts enjoyed during festivals, which is famous for its tender, airy interior and slightly crisp edges, which are infused with aromatic sugar syrup. Usually, it is made from a fine batter of refined wheat flour, milk, and khoya (mawa) with flavors of fennel and cardamom, then fried in ghee until golden. They are finally dipped in warm chashni straight from the pan before serving. Follow my simple recipe and learn the procedure of making malpua at home.

Table of Contents

KEY TAKEAWAYS

Malpua is a popular traditional Indian sweet enjoyed across festivals and special occasions.
Serve it as is or with rabri, thickened milk, or a scoop of vanilla ice cream.

Malpua tastes sweet, soft, mildly creamy, and crisp on the edges.
Other similar recipes are shahi tukda, balushahi, and sweet puran poli.

The Ingredients:

To make the malpua batter:

1.5 cups wheat flour (atta)
2 tbsp rava (suji or semolina)
100 grams mawa (khoya kheer)
500 ml milk
1 tsp saunf (fennel seeds)
½ tsp green cardamom powder
1 tbsp sugar
1 tsp ghee (clarified butter)

To fry the malpua:

200 ml ghee

To make the chashni:

300 grams sugar
150 ml water
½ tsp green cardamom powder
½ tsp kewra water (optional)

One of the busiest stations of the wedding I attended a couple of months back was the dessert counter and at one point I was there looking for some malpua recipe. An elderly lady spotted me and shared the recipe which was later confirmed to be very authentic. The lady explained the whole process, and I made sure to note it down in my mobile phone and added some of my own to never forget it.

The following weekend, I hardly slept as I was quietly going over the recipe and making it in my mind before actually making it for my husband and sons and was a little bit nervous. However, when I did make them, the malpuas came out great, soft, and flavorful which was a delight not only to me but to the whole family. My husband called it amazing and my kids could not get enough of it. Their happiness made me completely satisfied and I couldn’t stop myself from appreciating the recipe that was so beautiful to me.

How to Make Malpua? (Step by Step Guide with Images)

Step 1: Boil 500 ml of milk in a kadai on a high heat, stirring continuously. When it comes to a boil, reduce the flame to medium and add 100 grams of mawa (khoya kheer) to it. Mix well. Transfer the milk to a bowl to cool down quickly.

Step 2: When the milk has cooled down, remove half of it in a separate bowl. Add 1 tsp of saunf (fennel seeds), ½ tsp of green cardamom powder, and 1 tbsp of sugar to the remaining milk and mix well.

Step 3: Now, add half of 1.5 cups of wheat flour (atta) to it and mix nicely. Then, add the other half of the atta and milk to it.

Step 4: Also, add 2 tbsp of rava (suji or semolina) to it and mix well.

Step 5: Mix everything nicely, moving the hand blender in a circular motion for about 2 to 3 minutes, and make a relatively thick batter for the malpua. Check to ensure it has a free-flowing consistency. Add more warm milk if required. Cover and let it rest for about 30 minutes.

Step 6: In the meantime, take 300 grams of sugar and 150 ml (half the amount of sugar) of water in a kadai. Also add ½ tsp of green cardamom powder and ½ tsp of kewra water (optional). Stir continuously and boil over a high flame for 3 to 4 minutes to make the chashni. Check the consistency. It should not be too sticky or too runny. Remove the kadai and let it cool down.

Step 7: Add 1 tsp of ghee (clarified butter) to the fermented batter and mix well.

Step 8: Heat 200 ml ghee (clarified butter) in a skillet over a medium flame and pour a ladle of the batter (as many as it can accommodate) in it when hot. Flip when one side is cooked.

Step 9: Remove them with a pair of tongs when they turn golden on both sides on a strainer and spread them to drain the excess ghee. Fry all the malpuas in the same way and keep them on a plate laid with a piece of tissue paper.