Malpua Recipe is sweet pancakes that are traditionally served during festivals such as Holi and Diwali. Malpuas are typically served as a dessert snack along with rabdi. (Step-by-Step-Recipe)
About Malpua Recipe:
Malpua is one of the special recipes prepared for the Holi festival. You would find people enjoying Malpua on this special occasion. It’s a quick Indian dessert recipe that can also be served along with rabdi.
The combination of Rabdi and Malpua is a big hit in North India, particularly in the states of Orissa, Bihar, Rajasthan, and parts of Uttar Pradesh; however, the recipe varies from region to region.
Malpua can be made with or without sugar syrup. So today’s recipe is malpua with syrup. This recipe just requires a few ingredients, most of which may be found in your own kitchen.
Why you should make this recipe?
This dish is a must-try if you’re searching for something quick and easy to put together yet getting a delicious result. Made with everyday items, it’s perfect for any festival or occasion, especially Holi.
There are several ways to make Malpua, but the one I’m sharing with you is the most basic, with no unwanted or fancy ingredients. And most importantly, this is an heirloom recipe that I learned from my Mom.
- Crispy on the edges & soft at the center
- Super addictive
- Perfect for Holi or, any festival
- Instant and easy Recipe
Pro Tips:
Fermentation: Traditionally, malpua batter is rested for a few hours to improve flavor and texture. If you don’t have time, you can also make them right away. Prepare the batter and leave it aside while you make the sugar syrup.
Consistency: Make sure the sugar syrup is properly prepared. It must be sticky or have the consistency of one string. If the sugar syrup thickens beyond the consistency of a string, add additional water and stir it in.
The malpuas will not absorb the sugar syrup if the syrup is too thick and has a consistency of more than one string. Moreover, thicker syrup tends to crystallise, spoiling the malpuas. Your malpua will become soggy too quickly if the syrup is too thin and has not reached a sticky stage.
Looking for some more Dessert Recipe for Holi:
Here are some more of my favorite Heirloom recipes from my childhood. All of these dishes were always prepared during the Holi festival. Those were the days when we had to wait for a specific festival in order to eat specific foods.
And there was a big difference in the level of excitement.
Just imagine how things have changed.
Have you ever wondered why?
Because nowadays, you can get almost anything at any time of year. Kathal ki sabzi is the best example of this; Kathal Aloo ki sabzi was yet another Holi recipe that my mother used to prepare.
Here are some other tasty Holi recipes.
Basic Ingredients used to make this recipe:
All-Purpose Flour/maida: I have used all-purpose flour to make this recipe. You can use whole wheat flour or a mix of whole wheat flour and maida. But I would highly recommend that you use only maida to make malpua to get a real authentic taste.
Milk: In order to get a rich flavor in malpuas, would recommend using milk to mix the batter. You can use water to mix the batter in case the milk is not available.
Vegetable Oil: Traditionally these malpua are fried in ghee but, I have used oil, to fry the malpua. But you can use ghee or coconut oil as well.
Dry Coconut: I love the coconut flavor in malpua. You can use copra or dry coconut. You can add this in two ways. One, you can chop and add it or you can add some chopped dry coconut in a blender, grind it coarsely and then add it to the batter. So today I have followed this method.
Spices: Spices like fennel seeds and cardamom powder is being used for this recipe,
Sugar: I have used sugar to make the syrup for malpua, but if you want you can even use jaggery for the same.
Malpua Recipe
Ingredients
Ingredients to make batter:
- 1 cup Maida
- 1 1/2 cup Milk
- 1 tbsp Cashew nuts broken
- 1 tbsp Raisins
- 1 tbsp Dry coconut chopped
- 4 no Cardamon crushed
- 1/2 tsp Fennel seeds optional
Ingredients to make Syrup:
- 3 cups Water
- 2 cups Sugar
- 1 tsp Green cardamom powder
- Oil to fry
Instructions
- Take maida in a bowl and add milk in it by little by little.
- Mix it really well so that there is no lumps. Add cardamom powder.
- Add cashew nuts, raisins, dry coconut to it and mix well.
- Add fennel seeds and leave the batter aside to rest.
- Now to make sugar syrup, take sugar and water in a large vessel.
- Add saffron and mix well. Cook till the syrup is of one string consistency. Once done, set aside.
- Remove from heat.
- Heat oil in a kadai and pour 1 small ladle of the batter, for frying.
- Fry the pua on both sides till golden brown.
- Take out the fried pua from oil and transfer to the sugar syrup immediately. Finish frying the rest of the puas in the same way.
- Take out syrup soaked puas or “Ras puas” from the sugar syrup, and serve hot.
Nutrition
My Recommended Product:
To make Malpua Recipe, you really need a good pan or kadai with flat base. So that you can make 2-3 malpua at a time. So today I am listing a product which I am using for many years. So if you like this product, go ahead and grab it now!!!
Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. I am an independent blogger and the reviews are done based on my own opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.
- These Flat Iron Kadhai are for making those Dal Tadka, idali chatani Tadaka, sabar tadaka, jalebi
- Completely hand-made, pre- treated Flat Iron Kadhai without any chemical coating and works as good as non-stick
- Hand-made Iron Kadai, pre- treated with heat and Oil. Fry an onion before first use to remove any surface carbon deposits
- Hand-made Iron Kadai, pre- treated with heat and Oil. Fry an onion before first use to remove any surface carbon deposits
- customer should have take some precaution. Always keep it in dry place and take it regular use and after every wash water droplets on kadhai should be remove first otherwise the metal get rust.
Frequently Asked Question:
Why does my malpua puff like puri?
If you try to deep fry a thick batter, you’ll get puffed puri-style malpua. So either add a bit extra liquid to the batter or remove some of the oil or ghee from the kadai. Only when there is a layer of oil in the kadai can thick batter work.
Why do my malpua stick to the pan while frying?
The batter is more likely to get absorbed in the ghee and stick at the bottom if the ghee or oil is not hot enough. When the ghee is sufficiently hot, pour the batter in.
You Might Also Want to Check:
Dudh Peda Recipe
Besan Ke Laddoo
Parval ki Mithai
Pink Coconut Ladoo
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