Malpua Recipe - Oldest Indian Sweet
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!
Prep Time10 minutes mins
Cook Time20 minutes mins
Course: Desserts, sweets
Cuisine: Indian
Diet: Vegetarian
Servings: 10
Calories: 141kcal
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
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
- 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.
Calories: 141kcal | Carbohydrates: 27g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 20mg | Potassium: 96mg | Fiber: 1g | Sugar: 14g | Vitamin A: 64IU | Vitamin C: 0.2mg | Calcium: 55mg | Iron: 1mg