Malpua is a traditional North Indian dish which is soft and creamy pancakes coated with sugar syrup. It is traditonally, served with rabri (Thickened milk) or topped with crushed dry fruits. These are loved anyways. 🙂
Malpuas is a festive delight and is made, traditionally, for festivals like Holi, Diwali etc. Standard recipe of Malpuas has Mawa as the main ingredient but here, I am sharing the instant recipe of Malpuas.
Malpuas are yummy fried pancakes, and these are traditionally, fried in Desi Ghee. Desi ghee gives a rich, mouth licking flavour to Malpuas. 😛
Malpua Recipe | Instant Malpua Recipe | How to make Malpuas
- Big Bowl to mix
- Flat Pan for frying
- Pan for sugar syrup
- 1 Cup Refined Flour (Maida)
- 1/2 cup Sooji
- 1 tsp Saunf (Fennel Seeds)
- 1/4 cup Powdered Sugar
- 1/2 Lt. Full Fat Milk
- 1/8 tsp Baking Soda (Add at the time of frying)
For sugar syrup
- 1/4 cup sugar
Desi Ghee for frying
For making mixture
- Firstly, mix all the ingredients mentioned under ' For mixture' heading.
- Secondly, adjust the consistency of the mixture by adjusting the quantity of milk.
- Stir vigorously to a thick creamy flowing batter without any lumps in it.
- And, let it rest for 10-15 mins.
Preparing Sugar syrup
- Take 1 cup of water and add 1/4 cup of sugar in a separate pan.
- Allow it to boil. And, our sugar syrup is ready.
- Firstly, take a flat pan with desi ghee. And, heat it. The Ghee should not be boiling hot.
- Add Baking Soda to the batter and mix well. Our batter is ready.
- Now, lower the flame. With the help of a deep laddle (Karchi), gently pour the batter in the hot ghee.
- When the base becomes golden brown, flip it. Flip it over again if needed. Fry till they have crispy golden brown edges.
- When they are ready, take a flat spatula and place the fried Malpuas on it and press gently with another flat spatula. This is to be done to remove the excess ghee into the pan.
- Immediately, place the fried malpuas in the sugar syrup.
- Flip them over and take them out instantly. Otherwise, they will break.
- Lastly, place them in a plate.
- Yippyyyy….. our yummy, mouth licking Malpuas are ready to eat… 😛
- Shift the Malpuas in a Beautiful serving tray. Pour some Rabri on top of it and garnish it with chopped dry fruits.
- Firstly, adding sooji make them crispy. You can skip that also.
- Secondly, I add half of the sugar in the mixture only.
- If we don’t add sugar in the mixture then we have to add the whole sugar for the syrup. So, the sugar syrup becomes thicker which makes a thick coat on the Malpuas. And, which doesn’t taste nice.
- Thirdly, Fennel seeds are just to add a nice flavour to the Malpuas. You can completely skip that or you can add any other flavour also. Like, Cardamom powder etc.
- Most importantly, please use Desi Ghee to make Malpuas if possible. You will definitely miss the flavour otherwise.
- Lastly, remove the Malpuas from the syrup instantly. Otherwise, they will break there only.