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    Home » Indian Sweets and Desserts

    Malpua Recipe - Oldest Indian Sweet

    Published: Sep 26, 2016 · Modified: Feb 2, 2024 by Kushi · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Malpua is a delicious Indian dessert recipe with crispy edges and a soft and fluffy center. These Indian sweets are so flavorful and addictive that I bet you cannot stop eating them. They will satisfy all your sweet cravings!

    Malpua - Oldest Indian sweet recipe for festivals like Diwali, holi, Navratri, ramadan, etc.
    Jump to:
    • Recipe card
    • Malpua Indian sweet
    • Ingredients
    • Step-by-step instructions
    • Tips
    • Recipe FAQs
    • More Indian festival sweets
    • User Reviews

    Recipe card

    Malpua - Oldest Indian sweet recipe for festivals like Diwali, holi, Navratri, ramadan, etc.

    Malpua Recipe - Oldest Indian Sweet

    Kushi
    Malpua is a delicious Indian dessert recipe with crispy edges and a soft and fluffy center. These Indian sweets are so flavorful and addictive that I bet you cannot stop eating them. They will satisfy all your sweet cravings!
    5 from 15 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Course Desserts, sweets
    Cuisine Indian
    Servings 10
    Calories 141 kcal

    Equipment

    • Pan

    Ingredients
      

    For malpua batter

    • 1 ¼ cups All purpose flour maida check tips
    • 2 tablespoon Sugar
    • ¼ teaspoon Cardamom powder
    • 1 ½ cups Milk adjust to consistency
    • ⅛ teaspoon Baking powder pinch
    • Oil ghee for frying

    For sugar syrup

    • ½ cup Sugar
    • ¼ cup Water
    • 8 Saffron threads
    • ½ teaspoon Lemon juice
    • ¼ teaspoon Cardamom powder

    For garnish

    • 1 tablespoon Pistachios chopped
    • 1 tablespoon Almonds chopped

    Instructions
     

    Make the batter

    • Add flour, sugar, cardamom powder, and baking powder in a bowl. Mix well.
      1 ¼ cups All purpose flour, 2 tablespoon Sugar, ¼ teaspoon Cardamom powder, ⅛ teaspoon Baking powder
    • Now, add milk little by little and whisk to form a batter. See that there are no lumps.
      1 ½ cups Milk
    • The batter should be of flowing consistency and not too thick or too thin. Based on the consistency of the batter, you can make thick or thin malpuas.
    • Cover and keep it aside till you prepare the sugar syrup.

    Prepare the sugar syrup

    • Add sugar, saffron threads, and water to a pan. Dissolve sugar. Continue to boil until it becomes sticky or forms a one-string consistency.
      ½ cup Sugar, ¼ cup Water, 8 Saffron threads
    • Add the cardamom powder and mix well. To prevent crystallization, add drops of lemon juice.
      ¼ teaspoon Cardamom powder, ½ teaspoon Lemon juice

    Frying the malpuas - other options are given in the tip section

    • Heat oil in a non-stick pan for frying.
      Oil
    • Once the oil is hot, drop 2 to 3 tbsps of batter on a medium flame, one malpua at a time.
    • The batter spreads based on its consistency. If you want thin malpuas, you can thin down the batter by adding milk.
    • Leave it undisturbed for a minute. Then, using a slotted spoon, flip it to the other side and fry until it is golden brown on both sides.
    • Transfer this to a paper towel to absorb any excess oil.
    • Repeat the process for the remaining batter.
    • While they are still warm, soak each malpua in the sugar syrup for about a minute and transfer it to a serving plate.
    • Garnish it with the dried chopped nuts of your choice. You can also serve this with rabri or whipped cream.
      1 tablespoon Pistachios chopped, 1 tablespoon Almonds chopped

    Notes

    • If you want to avoid frying, prepare pancakes (dosa) from the same batter and soak them in sugar syrup.
    • I highly recommend using only a non-stick pan for frying. Otherwise, the batter may stick to the bottom of the pan.
    • You can also prepare appe (paniyaram) using the same batter.
    • After the batter rests, add 1 or 2 tablespoon of milk if you feel it is really thick.
    • Fry this on a medium flame to get a nice caramelized golden brown color.
    • For better flavor and texture, you can make the batter for 3 to 4 hours. 
    • Use whole wheat flour (atta), rice flour, or 1:1 flour with semolina or atta instead of flour. 
    • Some even add fruits like mashed banana, mango, and pineapples to the batter. 

    Nutrition

    Calories: 141kcalCarbohydrates: 27gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 4mgSodium: 20mgPotassium: 96mgFiber: 1gSugar: 14gVitamin A: 64IUVitamin C: 0.2mgCalcium: 55mgIron: 1mg
    Tried this recipe?Let us know how it was!

    Malpua Indian sweet

    Malpuri is a type of Indian pancake with crisp edges and a soft center soaked in sugar syrup. This can be served as it is or with rabri (rabdi), whipped cream, etc.
    Malpura is a popular Indian dessert prepared during festivals like Holi, Navratri, and Diwali in North India. In South India, this sweet is also called adhirasam.

    • There are variations of the Malpuri recipe, and a popular type called amalu is part of the Chappan bhog offered to lord Jagannath in the Puri temple.
    • During the fourth day of Navratri, it is believed that offering malpua to the Goddess in the form of naivedyam (or blog) and then partaking in it as prasadam improves the intellect and decision-making ability of all the devotees.
    • During the holy month of Ramadan, malpua is also made during iftar.
    Malpua (malpura) - Oldest Indian dessert recipe for festivals. Malpua with rabri (rabdi).

    Ingredients

    Flour: For best results, use all-purpose flour. However, you can also use 1:1 flour, semolina, or atta. 

    Milk: Use whole milk for rich flavor. 

    Flavorings: Use cardamom and saffron. 

    Lemon juice: To prevent crystalization. 

    Oil: I have used vegetable oil. Use coconut oil, or, for traditional flavor, fry in desi ghee. 

    Check out the recipe card for the full list of the ingredients.

    Step-by-step instructions

    Make the batter

    • Add flour, sugar, cardamom powder, and baking powder in a bowl. Mix well.
    • Now, add milk little by little and whisk to form a batter. See that there are no lumps. 
    • The batter should be of flowing consistency and not too thick or too thin. Based on the consistency of the batter, you can make thick or thin malpuas. 
    •  Cover and keep it aside till you prepare the sugar syrup.
    Homemade malpua recipe - Popular bengali, North Indian sweet recipes for holi, Diwali, Navratri.

    Prepare the sugar syrup

    • Add sugar, saffron threads, and water to a pan. Dissolve sugar. Continue to boil until it becomes sticky or forms a one-string consistency. 
    • Add the cardamom powder and mix well. To prevent crystallization, add drops of lemon juice. 

    Frying the malpuas - other options are given in the tip section

    • Heat oil in a non-stick pan for frying.
    • Once the oil is hot, drop 2 to 3 tbsps of batter on a medium flame, one malpua at a time. 
    • The batter spreads based on its consistency. If you want thin malpuas, you can thin down the batter by adding milk. 
    • Leave it undisturbed for a minute. Then, using a slotted spoon, flip it to the other side and fry until it is golden brown on both sides.
    • Transfer this to a paper towel to absorb any excess oil.
    • Repeat the process for the remaining batter.
    • While they are still warm, soak each malpua in the sugar syrup for about a minute and transfer it to a serving plate.
    • Garnish it with the dried chopped nuts of your choice. You can also serve this with rabri or whipped cream.
    Malpua, North Indian sweet dessert recipe made with sugar syrup, flour, milk and flavorings.

    Tips

    • If you want to avoid frying, prepare pancakes (dosa) from the same batter and soak them in sugar syrup.
    • I highly recommend using only a non-stick pan for frying. Otherwise, the batter may stick to the bottom of the pan.
    • You can also prepare appe (paniyaram) using the same batter.
    • After the batter rests, add 1 or 2 tablespoon of milk if you feel it is really thick.
    • Fry this on a medium flame to get a nice caramelized golden brown color.
    • For better flavor and texture, you can make the batter for 3 to 4 hours. 
    • Use whole wheat flour (atta), rice flour, or 1:1 flour with semolina or atta instead of flour. 
    • Some even add fruits like mashed banana, mango, and pineapples to the batter. 

    Recipe FAQs

    Why does mapula stick to the pan when frying?

    Ensure the oil or ghee is hot enough before dropping the batter. To avoid the mess, try using a non-stick pan.

    More Indian festival sweets

    • Thandai Recipe | Traditional Indian Holi and Maha Shivratri festival Drink.
      Thandai Recipe | Shivratri and Holi Drink
    • Best and Easy Semiya Payasam (Vermicelli Kheer) - Traditional Indian dessert recipe.
      Semiya Payasam Recipe | Vermicelli Kheer - Easy Indian Dessert
    • Sheera recipe (Suji ka halwa or rava sheera). Traditional Indian dessert recipe for festivals.
      Sheera Recipe | Suji Ka Halwa | Sooji Halwa | Rava Sheera
    • Best, simple, and easy Badam Halwa sweet recipe (Indian almond halwa pudding dessert)
      Badam Halwa Recipe | Easy Almond Halwa

    Did you like this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section. You can also stay in touch with us through social media by following us on Pinterest, Facebook, Instagram, and Twitter.

    Note: We originally posted this oldest Indian dessert malpua in Sept 2016. It has now been modified in Feb 2024 with Expert Chef Tips, FAQs, Storage Instructions, etc.

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    Reader Interactions

    Comments

    1. Lynn | The Road to Honey

      September 27, 2016 at 5:58 pm

      5 stars
      Well. . .I'm glad you decided to no longer procrastinate and bring us this lovely treat. I'm sure the Goddess was very pleased to receive such a wonderful offering. I've never actually had maulpau...but after seeing this post...I think I need to add it to my "must make" list.

      Reply
      • Kushi

        October 01, 2016 at 1:29 am

        Thank you Lynn 🙂

        Reply
    2. Sarah @ Champagne Tastes

      September 27, 2016 at 8:15 pm

      5 stars
      These sound delicious! And those photos are gorgeous. I'd like to be devouring them right now 🙂

      Reply
      • Kushi

        October 01, 2016 at 1:30 am

        Thank you Sarah 🙂

        Reply
    3. Kim @ Three Olives Branch

      September 27, 2016 at 8:33 pm

      5 stars
      How interesting! They look amazing!

      Reply
      • Kushi

        October 01, 2016 at 1:30 am

        Thank you Kim 🙂

        Reply
    4. Platter Talk

      September 27, 2016 at 9:02 pm

      5 stars
      They look sticky sweet. Just how I like 'em!

      Reply
      • Kushi

        October 01, 2016 at 1:31 am

        Thank you 🙂

        Reply
    5. Heidy L. McCallum

      September 27, 2016 at 10:28 pm

      5 stars
      I had no idea that Malpua was a delicious dessert..I have heard of it a few times yet never have had the pleasure of tasting it. Thank you for sharing your recipe so that I may finally try it!

      Have a wonderful night
      Heidy

      Reply
      • Kushi

        October 01, 2016 at 1:31 am

        Thank you Heidy 🙂

        Reply
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    Hi, I'm Sridevi! I am a Software Engineer by qualification, a full-time Food Blogger by passion, a self-published Author, and a happy person two kids (monsters) ago.

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