This recipe makes the Best Malpua ever. Malpua is a traditional Indian sweet from Rajasthan and Orissa. The pancakes made using flour are soaked in sugar syrup and these are then topped with a creamy rabdi.

Here is How to make Malpua:-

“I'm not a vegetarian! I'm a dessertarian!”

Pro Tips to make Best Malpua

  • Make sure the batter is lump-free and smooth.
  • The ghee should be very moderately hot. Do not fry the Malpua in very hot ghee otherwise, they will be raw from inside.
  • Try to use a shallow non-stick pan to fry the Malpua.
  • A good malpua is crispy on the edges and soft in the center.
  • The sugar syrup should be hot when we soak the malpua in it.
  • You can add a mashed banana in the batter. Adding banana in the batter is more of a Bihari and Oriya thing. In UP & Rajasthan, it’s not added.

How to make Malpua Step by Step

  • Add sugar, cardamom, saffron, and water in a pan.
  • Cook till the syrup is of one string consistency. Keep aside
  • Mix half of the warm milk and khoya in a bowl.
  • Mix till khoya is combined.
  • Add half of the maida and mix to make a smooth paste.
  • Add the remaining maida and make a smooth paste.
  • Now add sugar, saunf, salt, and baking powder.
  • Mix well. Add the remaining milk and mix well.
  • Keep aside for 10 minutes.
  • Heat ghee in a shallow pan.
  • Mix the batter and pour a small ladle full (approx 2 tbsp) in the hot ghee. (The ghee should not be too hot)
  • Simmer the heat to low and fry the malpua on both the sides till golden brown.
  • Remove from ghee and dip in the sugar syrup for 2 minutes.
  • Serve hot as such or with Kesar rabdi.

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