Be it any festival – amaze your family with these incredibly luscious and flavorsome malpua that are crisp on the edges with a soft, tender centre. Serve them how you like – drenched in sugar syrup or with homemade rabdi, they will look, smell, and taste fresh and mesmerising!
Malpua are fried pancakes dunked in sugar syrup. This traditional Indian mithai is Goddess Lakshmi’s favourite dish and is said to be served as Bhog on the day of Dhanteras in many Indian households. Here, we will present you with the easiest Malpua recipe you can try.
How to Make Malpua at Home Easily?
In India, you will find zillions of versions of malpua. Some recipes contain fruits like crushed bananas, mango pulp, or grated coconut in the batter. Usually, making malpua is a very long process, as you will need to let the batter ferment overnight.
However, we have eliminated the long fermentation process and substituted it with some leavening. Hence, you can make the yummiest malpua in just an hour with this easy Malpua recipe. You’ll just need your pantry staples to whip the fluffiest malpua in no time.
Let’s see how you can easily make this Indian sweet treat at home!
Prep time: 25 minutes
Cooking time: 25 minutes
Servings: 16 malpua
- One ¼ cup all-purpose flour
- One teaspoon saunf/fennel seeds
- 1 ½ cup hot or warm water (use more as needed)
- 3 to 4 tablespoon ghee for shallow frying
- Three tablespoons of mawa/khoya
For sugar syrup
- ½ cup sugar
- ¼ cup water
- 2 teaspoon lemon juice
Method to Prepare
- Take a medium-sized bowl.
- Pour water into it.
- Then, add mawa and mix well.
- Add flour and fennel seeds.
- Make a batter by mixing everything.
- Ensure the batter has a flowing consistency.
- If the batter is too thin, it will spread a lot and makes thin malpua.
- If it is too thick, your malpua will be thicker and denser.
- Adjust the batter’s consistency as per your liking.
- Keep the batter aside and prepare the sugar syrup.
- Take a deep pan and put it over medium flame.
- Add sugar to it.
- Then, pour water and let the sugar dissolve on medium heat.
- Boil the sugar syrup until it reaches one-string consistency.
- To prevent crystallisation in sugar syrup:
- Add two teaspoons of lemon juice to the syrup.
- Or, bring 3 cups of water to a boil. Turn off the heat and place the sugar syrup pot in hot water.
- If your sugar syrup crystalises, don’t worry. We have been there also.
- Just add two tablespoons of water to it and heat it again.
- Now, let’s make malpua.
- Heat ghee in a pan to shallow fry the malpua.
- When the ghee is hot, pour 2 to 3 tablespoons of batter into the pan.
- The batter will spread according to consistency.
- You can add milk here if you want to thin down the batter.
- Fry them until golden brown. Flip and fry the other side.
- Once fried, give a quick stir to the sugar syrup.
- Now, once your sugar syrup is ready, add malpua to it.
- Drench them in the syrup and let them soak for 5 minutes.
- Remove malpua and put them on the serving plate.
- Garnish with chopped dry fruits.
- Serve hot, and enjoy!
- You can eat malpua alone, drenched in sugar syrup, or you can serve them with rabri, sweetened thick milk. If you have time on your hands, go ahead and make rabdi following this Rabri Recipe.
- You can pair these malpuas with these Diwali special recipes to ooze your guests with your culinary arts.