Malpua recipe – Detailed recipe of malpua along with step by step photos. Malpua is a sweet pancake popular in Uttar pradesh, Rajsthan, Bihar, West bengal, Orissa and Maharashtra. It is also popular and commonly made in the neighboring countries, Nepal and bangladesh. However each region has a different version of making malpua.
Apart from flour different ingredients like fruit, milk, khoya and even coconut are used in some regions. Malpuas a festive delight & are traditionally made in many homes during festivals like Holi, Navratri and Diwali.
A popular version of these malpuas known as Amalu are a part of the chapana bhog offered to Lord Jagannath in Puri.
I am sharing an easy recipe of malpua that can be made for any occasion. This recipe can be made using milk or khoya or milk powder. Malpuas can be eaten on their own as they are dunked in the sugar syrup. They are also served with rabdi or rabri.
Tips to make the best malpua
1.Usually malpua batter is rested for few hours to enhance the flavor & texture. However you can also make them instantly if you do not have time. Prepare the batter & set aside until the sugar syrup is ready.
2. Ensure the sugar syrup is made right. It has to be sticky or 1 string consistency. If the syrup goes beyond 1 string consistency, then just sprinkle some water and mix it.
3. If the syrup is too thick & goes beyond a 1 string consistency then the malpuas will not absorb the sugar syrup. They will just be coated with the syrup instead. Also thicker syrup usually crystallizes & ruins the malpuas
4.Malpua can be made thin or thick to suit your liking. The most common ones are thin with crisp edges but in some regions they are made thick and fluffy.
5. The thicker malpuas usually have the sugar, jaggery or mashed bananas added to the batter. I have shared the recipe tips below.
6. The recipe I have shared below is with all-purpose flour. But you can also replace it with wheat flour or atta if you like the flavor. If using all-purpose flour or maida for health reasons please use organic or at least unbleached flour.
Easy malpua recipe
Ingredients (1 cup = 240ml )
Ingredients for malpua
- 1 ¼ cup maida or all purpose flour (prefer organic)
- ½ tsp elaichi or green cardamoms powdered
- 1 tsp saunf or fennel
- 1½ cup milk (use more as needed)
- 3 to 4 tbsp Ghee for frying
- 3 tbsps milk powder or mawa or soft khoya (optional)
For sugar syrup
- ½ cup sugar organic
- ¼ cup water or as needed
- 2 tsp lemon juice optional
Making batter for malpua
- Pour milk to a mixing bowl. If using mawa or milk powder, add it and mix well.
- Add flour, fennel seeds and elaichi powder.
- Make a batter mixing everything well. Use more milk as needed to make a batter that is not too thick or too runny. But should be of flowing consistency. By adjusting the consistency of batter, you can make thick or thin malpuas as per your liking.
- If the batter is too thin, the batter spreads a lot and makes thin ones. Very thick batter makes thick & dense malpuas.
- If you prefer fluffy malpuas, beat the batter for a few minutes with a fork or whisk.
- Keep the batter aside until the sugar syrup is ready. If you have time, you can set this aside for 4 hours.
Making sugar syrup
- Add sugar and water to a pot.
- Dissolve the sugar on a medium flame.
- Boil the sugar syrup until it turns sticky or reaches a 1 string consistency.
- To prevent crystallization in sugar syrup: Add 2 tsps lemon juice to the syrup or In another large pot, bring 3 cups of water to a boil. Turn off the stove. Place the sugar syrup pot in the hot water.
How to make malpua
- Heat ghee for frying malpuas.
- When the ghee is hot, pour 2 to 3 tbsps of batter.
- The batter spreads depending on the consistency. You can add more milk at this stage to thin down the batter to make thin malpuas.
- Allow them to fry until golden. Flip and fry on the other side as well.
- Remove them from the pan and add directly to the syrup.
- Give a quick stir to the sugar syrup before adding the malpuas. If the sugar crystallizes then add 2 tbsp water and heat it.
- You can allow them to soak in the syrup for 10 mins if you have made thick malpuas or remove to a plate just after dipping them.
- Garnish malpua with chopped pistas. You can also top these with rabdi and then garnish with pistas.
1. To make malpua recipe usually milk is thickened, cooled and then used in the recipe. Since that does take some time, you can skip it or use mawa here. This recipe works well with either 2 tbsps of mawa or 3 tbsps milk powder or 1/4 cup thickened milk. You can also skip using all these and just use plain milk to make the batter.
Which flour to use? –
This recipe uses plain flour, traditionally these are made with wheat flour or plain flour and some even use rice flour.
2. This step is optional. You can also use full fat milk and skip this step. Mix mawa or milk powder in 1/4 cup slightly hot water or milk.
3. Stir to dissolve it.
4. Add flour, fennel seeds and cardamom powder.
5. Add more milk as needed and make a batter. It may take up to 1 1/2 to 3/4 cup milk for the entire recipe.
Consistency of batter for malpua:
Malpuas can be made thick or thin to suit your liking. If you like them fluffy and thick then the consistency of batter must be slightly thicker but of pouring consistency. If you like them very thin then make a free flowing batter. But do not make it too runny since the batter spreads a lot when you pour it in the pan. If you are not going to serve them right away it is good to make them slightly thick like I did.
There is no soda used in this recipe, so if you like fluffy malpuas you will need to beat the batter very well for 1 minute. Set the batter aside until the syrup is ready. You can also ferment this for 4 hours.
Making sugar syrup
6. Mix together sugar and water in a pot.
7. Boil the syrup until it turns sticky or 1 string consistency.
8. Heat 3 cups water in a wide pot and place the syrup pot in it to keep the syrup warm and prevent crystallizing. Alternately you can just stir in 2 tsp lemon juice.
How to make malpua
9. Add 2 to 3 tbsps ghee to a deep pan and heat it on a medium flame.
10. When the ghee turns hot, pour half ladle of batter about 2 to 3 tbsps.
11. Do not spread the batter. It spreads on its own if it is of the right consistency.
12. When the edges turn golden, flip and fry.
13. If you make them with thin batter, then you will get them thin and only the edges turn crisp and golden.
If you make them thick, malpua turns crisp all over and turns fluffy. Here is the picture.
14. When malpua is done, remove from ghee. Add to the syrup directly. Make sure you stir the syrup well once before adding the malpuas.
15. Remove them to a wide plate.
Garnish malpuas with chopped pistachios and almonds.