Malpua Recipe | Easy Homemade Crispy and Fluffy Malpua

Malpua is a traditional Indian dessert that's loved by many for its sweet and rich taste. This Malpua Recipe is believed to have its origins in ancient India, where malpoa was often prepared as an offering to the gods during religious festivals and special occasions. Over time, malpua evolved from a ritualistic food to a popular sweet enjoyed by people across the country. Today, malpua continues to be cherished as a symbol of tradition and celebration in Indian culture. So, let us uncover the secrets behind making the perfect malpuas like Jilebi, Kaju Katli, My Sure Pak Sweets, which tantalize the taste buds with its sweet and aromatic essence.

What is Malpua

Malpua, a cherished delicacy in Indian cuisine, is a sweet, fried pancake-like dessert that holds a special place in the hearts of many. It's made from a batter consisting of flour, sugar, and milk, sometimes flavored with aromatic spices like cardamom.

To make Malpua, a batter is prepared using flour, sugar, and milk, sometimes flavored with spices like cardamom or fennel seeds. This batter is then ladled into hot ghee or oil and fried until golden brown, resulting in a crispy exterior and a soft, fluffy interior. Once cooked, Malpuas are often soaked in a syrup made of sugar, water, and aromatic ingredients like saffron or rose water, imparting a delightful sweetness and fragrance.

Garnished with nuts or served with a dollop of creamy rabri, Malpua is a versatile dessert that can be enjoyed on its own or as part of a festive feast. Whether served plain or garnished with nuts, Malpua captivates the senses with its irresistible aroma and melt-in-your-mouth texture. Whether shared with loved ones during Diwali celebrations or savored as a comforting treat on a rainy day, Malpua brings joy and warmth to every occasion, embodying the essence of Indian hospitality and culinary tradition.

Malpua Recipe Step by Step Details

Embark on a culinary journey with our step-by-step guide to making the beloved Indian sweet Malpua. In this delightful Malpua Recipe, we'll navigate through the art of making this iconic treat with easy-to-follow instructions. We have simplified your preparation process by providing simple and clear steps to ensure that your homemade cashew katli is perfect every time.

Prepare the Batter

Step 1:- In a large mixing bowl, add all-purpose flour, semolina, and a pinch of salt. Add fennel seeds and cardamom powder to the dry ingredients.

Step 2:- Stir the dry ingredients together using a whisk or fork to ensure they are evenly distributed. Mixing the dry ingredients first prevents lumps when adding wet ingredients.

Step 3:- Slowly pour in milk and yogurt into the dry mixture. Start whisking gently, using circular motions to incorporate the ingredients. If you are adding grated coconut, stir it in at this point to combine it evenly throughout the batter.

Step 4:- Whisk the mixture until the batter is smooth and free of lumps. If you see lumps, use an electric hand mixer or whisk vigorously to break them up.

Step 5:- If the batter feels too thick, gradually add water, about 1-2 tablespoons at a time, and whisk until the batter reaches the desired consistency.

Step 6:- The batter should not be too runny; it should be thick enough to coat the back of a spoon but fluid enough to pour in small ladles into the frying pan.

Step 7:- Cover the bowl with a clean kitchen towel or plastic wrap and let the batter rest for about 30 minutes. Resting the batter allows the semolina to absorb moisture, which will make the malpua soft inside but slightly crispy on the outside.

Step 8:- After 30 minutes, check the batter consistency. It may thicken slightly as the semolina absorbs moisture. If it has thickened too much, add a little more water or milk to adjust. Stir the batter gently to ensure it’s well-mixed and ready for frying.

The final batter should have a smooth and slightly thick, flowing consistency—similar to pancake batter. If it's too thick, the malpua will be dense. If it’s too thin, they won’t puff up or hold their shape.

Make the Sugar Syrup

Step 9:- In a medium-sized saucepan, combine sugar and water. Place the saucepan over medium heat. Stir the mixture gently with a wooden spoon or spatula until the sugar granules are completely dissolved. This usually takes about 2-3 minutes.

Step 10:- Once the sugar has dissolved, increase the heat slightly and allow the mixture to come to a gentle boil. Do not stir at this point; just let it boil. This helps to avoid crystallization.

Step 11:- After the mixture reaches a boil, reduce the heat to low and let it simmer gently. Keep an eye on it, as boiling sugar can overflow if not watched closely. Allow it to simmer for about 5-7 minutes. This cooking time will help the syrup thicken slightly.

Step 12:- To determine if the syrup is ready, you need to check for one-string consistency, Press the syrup between your thumb and index finger. If you can pull your fingers apart and see a single thread or string forming, the syrup is at the right consistency.

Step 13:- If the syrup is too thin, continue simmering for another minute or two, checking again. If it's too thick, add a little more water and reheat to achieve the desired consistency.

Step 14:- Once the syrup reaches the one-string consistency, turn off the heat. Stir in cardamom powder for fragrance. If you're using saffron, add a few strands now to infuse the syrup with color and aroma.

Step15:- If desired, add a few drops of rose water or saffron essence for an extra layer of flavor. Mix well to ensure even distribution.

Step16:- After flavoring, keep the syrup in the pan, but turn off the heat. You want it to remain warm for dipping the malpua. If you’re concerned about it cooling down too much, you can place the pan on a low flame just to keep it warm. Do not let it boil again, as this will change its consistency.

Now your sugar syrup is ready, perfectly sweet and aromatic, for dipping the fried malpua.

Fry the Malpua

Traditionally, ghee is used for frying malpua, as it adds a rich, nutty flavor and enhances the overall taste. However, if you prefer a lighter option, you can use oil, or a mixture of ghee and oil. You will need enough to fill the frying pan to a depth of about 1-2 inches, as the malpua should float while frying.

Step 17:- Place a deep, heavy-bottomed frying pan or kadhai on medium heat and add the ghee or oil. The ideal temperature is around 350°F (175°C). If the oil is too hot, the malpua will burn on the outside and remain raw on the inside. If it’s too cool, the malpua will absorb too much oil and become greasy.

Step 18:- To check if the oil is ready, drop a small spoonful of batter into the oil. If it rises to the surface within a few seconds and sizzles gently, the oil is at the correct temperature. If the batter browns too quickly, lower the heat slightly and wait a minute before starting to fry.

Step 19:- Once the oil or ghee is at the correct temperature, pour a ladleful of the batter directly into the hot oil. You can either pour the batter in the center of the pan or pour it in a circular motion, depending on the shape you desire.

Step 20:- Allow the malpua to cook undisturbed for 2-3 minutes on one side. It should start to puff up slightly and develop crispy edges.

Tip: Don’t overcrowd the pan. Fry only 2-3 malpua at a time, depending on the size of your frying pan. Overcrowding will lower the oil temperature and result in uneven cooking.

Flip the Malpua

Step 21:- Once the edges are golden brown and crispy, gently flip the malpua using a slotted spoon or tongs. Be careful not to splash the hot oil. Let the malpua cook on the other side for another 2-3 minutes, until it turns golden brown. The inside should be soft and fluffy, while the edges should remain crispy.

Step 22:- Once the malpua are evenly golden brown on both sides, remove them from the oil using a slotted spoon, allowing the excess oil to drain back into the pan. Place the fried malpua on a plate lined with paper towels or a wire rack to further drain any remaining oil. This helps keep them from becoming greasy.

Step 23:- Before moving on to the next batch, break open one malpua to check if it’s fully cooked inside. The center should be soft and spongy, and the outer edges should be crispy. If it’s undercooked, lower the heat slightly and fry the next batch a little longer.

Step 24:- Continue frying the remaining batter in small batches. Make sure to allow the oil to reheat between batches if necessary, as cooling oil can affect the texture and absorption.

Step 25:- To keep the fried malpua warm while you fry the rest, you can place them in a preheated oven set to a low temperature (around 150°F (65°C)). This keeps them crispy without overcooking.

Now that your malpua are fried to golden perfection, they are ready to be dipped in warm sugar syrup.

Dip in Sugar Syrup

Before you start dipping the fried malpua, make sure the sugar syrup is warm, not hot or cold. The warmth helps the malpua absorb the syrup evenly and retain a soft yet slightly crispy texture. If the syrup has thickened or cooled down while you were frying the malpua, gently reheat it over low heat.

Step 26:- Give the syrup a quick stir before you begin dipping to ensure the saffron, cardamom, or any other flavorings are evenly distributed. This step ensures every malpua is coated with the fragrant syrup and flavor is consistent throughout.

Step 27:- Using tongs or a slotted spoon, gently place each fried malpua into the warm sugar syrup. Be careful not to overcrowd the syrup pan. Allow the malpua to soak in the syrup for 1-2 minutes on each side. This gives them enough time to absorb the syrup but prevents them from becoming too soggy.

Step 28:- After 1-2 minutes of soaking one side, flip the malpua using tongs or a spoon to ensure the other side also gets fully coated with the syrup. Press them lightly with the back of the spoon while flipping to help them absorb the syrup evenly. Ensure both sides are glossy and syrup-soaked but not over-soaked.

Step 29:- Keep an eye on the sugar syrup’s consistency as you dip multiple malpua. Sometimes, the syrup may thicken as it cools down or after repeated use. If the syrup becomes too thick, add a small amount of warm water (about 1-2 tablespoons) and stir to loosen it. Reheat gently if needed to bring it back to the right consistency for dipping.

Step 30:- After dipping, carefully remove each malpua from the syrup using the tongs or a slotted spoon, and allow the excess syrup to drain back into the pan. You want the malpua to be well-coated and glossy but not dripping with syrup.

Step 31:- (Optional):If you prefer your malpua extra sweet and soaked with syrup, you can leave them in the syrup for a little longer (up to 5 minutes). However, be cautious over-soaking can make them too soft and lose the contrast between the crispy edges and the soft center.

Step 32:- If you have a large batch of malpua, the syrup might cool down during the process. If this happens, gently warm the syrup again, but don’t overheat it as it may become too thick or crystallize.

Now your malpua are perfectly soaked and ready to serve! They should be sweet, fragrant, and slightly crisp around the edges, with a soft, syrupy center.

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Serve the Malpua

Step 33:- After dipping the malpua in sugar syrup and allowing them to drain, arrange them neatly on a serving platter. For the best presentation, lay them out in a single layer, slightly overlapping each other.

Step 34:- If you are preparing a large batch, you can stack them in layers, but place a piece of parchment paper or a light drizzle of syrup between the layers to prevent sticking.

Step 35:- To elevate the appearance and flavor, garnish your malpua with any or all of the following:

Chopped Nuts: Sprinkle finely chopped almonds, pistachios, or cashews over the malpua. The nuts add a nice crunch and color contrast to the golden malpua.

Saffron Strands: Place a few strands of saffron on top of each malpua, giving it a rich, royal look.

Silver Varak (Optional): For a traditional festive presentation, apply a thin layer of silver varak (edible silver leaf) to the malpua. This adds a luxurious touch, especially for special occasions like festivals or weddings.

Crushed Rose Petals: A sprinkle of dried or fresh rose petals can add a beautiful floral note and visual appeal to your platter.

Step 36:- Malpua tastes best when served warm, as the syrup remains absorbed and the texture is soft inside with a slight crisp on the edges.

Step 37:- (Optional but Traditional):- For an extra indulgent experience, malpua is often paired with rabri (thickened sweetened milk).

Pour a generous spoonful of rabri over the malpua right before serving. Alternatively, serve the malpua on a plate with a bowl of chilled rabri on the side, allowing guests to dip or drizzle it over their malpua as they wish.

You can garnish the rabri with more nuts or saffron for a richer flavor. This combination of warm malpua and chilled rabri creates a beautiful contrast in taste and texture.

Step 38:- If your guests have a sweet tooth, you can drizzle some of the leftover sugar syrup over the malpua before serving. Just be careful not to overdo it, as too much syrup can make the malpua soggy.

Now your malpua are ready to be served in style! They will be golden, fragrant, and perfectly sweet, making them a wonderful treat for any occasion. Enjoy.

Expert Tips

Maida and Semolina Ratio:- For the best texture, a combination of maida (all-purpose flour) and a little semolina (sooji/rava) works well. Semolina gives the malpua a nice, slightly crispy edge while keeping the center soft.

Yogurt and Milk:- Adding yogurt to the batter makes the malpua fluffy and slightly tangy, while full-fat milk adds richness. Using full-fat ingredients yields a better texture and taste.

Batter Consistency Matters:- The batter should be thick but pourable, similar to pancake batter. If it’s too thick, the malpua will turn out dense; if too thin, they won’t hold their shape well in the oil.

Rest the Batter:- Allow the batter to rest for at least 30 minutes to let the semolina absorb moisture and soften. This also lets the flavors meld and gives the malpua a softer texture inside with a crisp edge when fried.

Flavor the Batter with Fennel and Cardamom:- Fennel seeds and cardamom powder are traditional spices that add depth and aroma to malpua. Lightly crush fennel seeds to release their flavor, or use fennel powder for a finer blend.

Perfect Sugar Syrup Consistency:- The syrup should be at a one-string consistency. Too thin, and it won’t stick to the malpua; too thick, and it may harden on cooling.

Keep the Syrup Warm:- Warm syrup helps the malpua absorb just the right amount without becoming soggy. If the syrup cools, it can crystallize or become too thick. If needed, keep it on a very low flame or reheat it briefly before dipping the malpua.

Fry at the Right Temperature:- Heat the oil or ghee over medium heat to around 350°F (175°C). If it’s too hot, the malpua will cook too fast and become crispy on the outside but remain raw inside.

Use Ghee for Authentic Flavor:- Frying in ghee imparts a traditional, rich flavor. If you prefer a lighter taste, you can mix ghee with oil, but avoid skipping ghee entirely as it enhances the malpua’s taste and aroma.

Dip Quickly for a Light Syrup Coating:- After frying, dip each malpua quickly in the warm syrup and let excess syrup drain. Prolonged soaking can make them soggy; instead, a brief dip gives a perfect balance of sweetness.

These tips should help you make perfectly golden, fragrant, and syrupy malpua every time.

Recipe Card

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Malpua Recipe

Prep Time:- 20 Minutes. Cook Time :- 30 Minutes. Rest Time:- 30 minutes

1 Cup= 240 ml, 1 Tablespoon = 15ml, 1 Teaspoon = 5ml

Serves: 5 People

Ingredients

For the Batter:

1 cup all-purpose flour
¼ cup semolina
1 pinch salt
1 tsp fennel seeds
½ tsp cardamom powder
1 cup milk
¼ cup yogurt
1-2 tbsp grated coconut (optional)
Water, as needed

For the Sugar Syrup:

1 cup sugar
½ cup water
½ tsp cardamom powder
A few saffron strands (optional)
1-2 drops rose water or saffron essence (optional)

For Frying:

Ghee or oil, for deep frying

For Garnish:

Chopped almonds, pistachios, or cashews
Saffron strands
Silver varak (optional)
Dried or fresh rose petals (optional)
Rabri (for serving, optional)

Instructions

Step 1: Prepare the Batter

In a large mixing bowl, combine all-purpose flour, semolina, and a pinch of salt. Add fennel seeds and cardamom powder.
Stir the dry ingredients until evenly distributed.
Gradually add milk and yogurt, whisking to make a smooth, lump-free batter.
Add grated coconut (optional) and whisk until incorporated. Adjust the consistency with water if needed.
Cover and rest for 30 minutes. After resting, stir the batter; it should be smooth and slightly thick.

Step 2: Make the Sugar Syrup

In a saucepan, combine sugar and water over medium heat, stirring until the sugar dissolves.
Boil for 5-7 minutes, then check for one-string consistency by pressing syrup between thumb and finger.
Add cardamom powder, saffron strands, and rose water or saffron essence (if desired). Keep warm for dipping.

Step 3: Fry the Malpua

Heat ghee/oil in a deep pan on medium heat. Test with a small drop of batter; it should rise to the surface.
Pour a ladleful of batter into the hot ghee, allowing it to float. Cook for 2-3 minutes per side until golden brown and crispy.
Remove fried malpua and drain on paper towels.

Step 4: Dip in Sugar Syrup

Ensure the syrup is warm. Dip each malpua in the syrup for 1-2 minutes per side to absorb syrup without getting soggy.
Drain excess syrup before placing on a serving platter.

Step 5: Serve

Arrange malpua on a platter, garnishing with chopped nuts, saffron strands, silver varak, or rose petals.
For an extra treat, serve with chilled rabri on the side. Enjoy warm.

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Nutritional Value

The nutritional content of malpua can vary based on the specific recipe and portion sizes. Here's a general estimate for one serving ( per piece approx. 80g)):

Nutrient	Amount per Serving (80g)	% Daily Value
Calories	220 kcal	11%
Total Fat	9g	14%
- Saturated Fat	4g	20%
- Monounsaturated Fat	3g	*
- Polyunsaturated Fat	1g	*
Cholesterol	20mg	7%
Sodium	50mg	2%
Total Carbohydrates	31g	10%
- Dietary Fiber	1g	4%
- Sugars	20g	22%
Protein	4g	8%
Vitamins
- Vitamin A	100 IU	2%
- Vitamin C	0.5mg	1%
Minerals
- Calcium	50mg	5%
- Iron	0.6mg	3%
- Potassium	75mg	2%
- Magnesium	12mg	3%
Other Nutrients
- Phosphorus	35mg	5%
- Folate	12mcg	3%

Note: * indicates no established % Daily Value. The % Daily Values are based on a 2,000-calorie diet and may vary based on ingredient adjustments and individual portion sizes.

Conclusion

Making Malpua at home is a delightful experience which helps in making unique and delicious sweets than Kaju Katli, Gulab Jamun, Mysore Pak. It can be made with simple ingredients, careful steps and a little patience. This recipe focuses on getting the batter just right, so your malpua will have the perfect texture. Don’t be intimidated by the process, even if it’s your first time, this recipe breaks down each step so that you can make malpua with ease.

So, why not try making malpua at home? With a few ingredients and some enthusiasm, you can create this delicious treat and enjoy the rich taste of a traditional Indian sweet. Gather your ingredients, follow the steps, and enjoy the satisfaction of creating something special from scratch.

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Malpua Recipe | Easy Homemade Crispy and Fluffy Malpua

What is Malpua