Malpua Recipe – This Malpua recipe is an easy one and makes delicious malpua in no time. It is a great quick fix recipe of the traditional Indian sweet malpua.
Festivals in India means sweets, in fact lot of sweets. They are an unavoidable part of all the festivities and occasions at Indian home. Besan Barfi, Gujiya, Gulab Jamun etc., are all a great sweet options to be made at home.
Malpua are small pancakes made with flour, ghee (clarified butter), sugar and spices like cardamom, rose extract etc. In this blog I am sharing with you a really quick way of making Malpua at home, which isn’t very sweet too. I have added a different flavour also in this malpua recipe, so these are not like the traditional ones but all the more delectable.
What is Malpua?
Malpua is an Indian sweet. Generally, it is made during the festival times but you can enjoy them all year round. It is most popular in Rajasthan, Uttar Pradesh, Bihar, Orissa, West Bengal and Maharashtra state of India. This sweet dish is also very popular in the neighboring countries of India like, Nepal and Bangladesh.
These are small pancakes which are best made in Desi Ghee (clarified butter). There are many varieties or version of malpua recipe as it is made in different states and places.
Malpua are made with milk, khoya and ghee in Uttar Pradesh and Rajasthan states. Some add a little maida (refined flour) too.
In Orissa and West Bengal, they are made by adding some fruit like, banana, pine apples, etc. to the batter. Also, they use refined flour or even semolina and add sugar in the batter too.
You can make them in any way, but once they are fried crisp they are added in sugar syrup and then served hot, sometimes with rabdi or even just like that with nuts on top.
Important Points for Malpua Recipe
Malpua recipe that I am sharing here is a fairly easy one. You can’t go wrong about it, still there a few little things to keep in mind when you cook this delicious sweet.
1.I have used wholewheat flour for this Malpua Recipe. Use a good quality flour and sieve it before making the batter. I have also added semolina in the batter to give a little crunch to the malpuas. And once the semolina is added , then the batter needs to rest for sometime as semolina will absorb some moisture from the batter.
2. Please do fry these pancakes or malpua in Desi ghee (clarified butter) only for the best flavour and taste. You can definitley choose to fry them in butter or even oil, but I would not at all recommend it as it changes the awesome taste of Malpua.
3. Malpuas are best when they are crisp on the edges and soft from the center. So it is very important to fry them on medium to low heat. If fried on high, they will quickly get brown from outside and will remain uncooked from inside.
4. Sugar syrup consisteny should be correct. Do not make very thick syrup or else it will not be absorbed by the malpua. Sticky sugar syrup or even one string consistency is good enough for malpuas.
5. I have added grated apples in this Malpua recipe. You can substitute it with bananas, pine apples or even strawberries. All these variations taste amazing in the malpua.
6. You need to shallow fry the malpuas, so they do not consume a lot of ghee. Use a shallow fry pan instead of deep bottom pan.
Serving Options of the Malpua
Malpuas are a great dessert option. Specially, during the festivals, when there is so much to do, you can prepare this mouth-watering sweet dish before hand and just re-heat it before serving. Its preparation is also not time-consuming so it is a perfect dessert to try out during the festivals.
These can be served after a meal as a dessert or as a sweet snack to your guests.
These are eaten either plain with nuts on top or with rabdi (thickened flavoured milk).
Some other interesting recipes from my YouTube channel and blog;
- APF bread (white bread)
- Gulab Jamun Cake
- Rasmalai Cake
- Kadai Paneer
- Dhokla (without curd and instant recipe)
- Soya Kebabs
Malpua Recipe Video
I have made a video for better understanding of the prodecure of making this sweet. Do watch it and also Subscribe to my YouTube channel “flavourhome by sutiksha” . If you find my recipes helpful, then do like them on YouTube and share with your family and friends too.
Ingredients
- Milk – 1 cup (hot)
- Sugar – 2 tbsp + 1/2 cup
- Wholewheat flour – 1/2 cup
- Semolina – 2 tbsp
- Cardamom powder – 1 tsp
- Apple – 1/2 (grated)
- Water – 1/2 cup
- Lemon Juice – 1/2 tsp
- Desi Ghee (clarified butter) – 1/4 cup
- Pistachio – chopped and as required
Note : You can add saffron and 1-2 cardamom pods in the sugar syrup for extra flavour.
Method
1.Making Batter for Malpua
Take hot milk in a bowl. Add 2 tbsp sugar and let it sit for about 5 -10 min. After 10 min the sugar will dissolve in the milk. Then add wholewheat flour, cardamom powder and semolina to it. Mix everything and make a lump free batter. Cover it and let it sit for about 10-15 min. After about 10 min, the batter will thicken a little. Check the consistency of the batter from the malpua recipe video above. If need be, add a little milk or flour to adjust the consistency of the batter. Then add grated apple and mix nicely. The batter is ready to make malpua.
2. Make Sugar Syrup for Malpua
While the batter is resting you can prepare the sugar syrup. To make sugar syrup, mix sugar and water in a pan and heat till it starts boiling. Let it boil for about 5-7 minutes, or until it is sticky like honey or even one string consistency is okay. Please do watch video for making a perfect sugar syrup. Once it is done, add lemon juice and keep it aside.
3. Frying the Malpuas
Take desi ghee in a shallow bottom pan. Heat it to medium and then add a ladle full of malpua batter. Do not spread the malpua. It will take its shape in the ghee. Also make sure, you do not add a lot of batter in the ghee as malpua are generally small in size. Let it cook on medium heat. Set the top layer of malpua by spreading ghee on it. For a clear understanding of how it is done, please watch the malpua recipe video above. Let the sides of the malpua get crisp and brown then flip it and make it crisp from other side too. Do keep the heat to medium low.
Once done, drain the excess ghee from malpua and take it out from the pan. Put the hot malpua in the sugar syrup. Make sure the syrup is also warm and not cold. Dip the malpua in the syrup for about a minute and then keep it out in a serving plate. Garnish with chopped pistachios or nuts and serve hot.
I would love to hear from you if you try this Malpua Recipe. Do mention it in my comments section how you liked it or if you made any changes in it. Also if you make this and share on social networking sites, remember to add #flavourhomebysutiksha and tag me there, so that even I can appreciate your efforts.
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