This blog post will show you exactly how to make Malpua, from scratch, and give you tips to make it extra special by serving it with rabri. Let’s dive into this traditional Malpua recipe.
What is Malpua?
Malpua is a deep-fried pancake that is soaked in sugar syrup, making it incredibly sweet and moist. The batter is usually made from flour, sugar, and yogurt, but some variations also include ingredients like milk, semolina (sooji), or khoya (milk solids) for added richness. Traditionally, it is flavored with cardamom and sometimes garnished with nuts like pistachios and almonds. This traditional Malpua recipe will give you light, fluffy pancakes with crispy edges and a rich, syrupy sweetness. Plus, I’ll share how you can serve it with rabri—a thickened, sweetened milk dessert that complements the flavor of the Malpua perfectly.
Why Make Malpua?
Nostalgia on a Plate: If you’ve grown up in an Indian household, Malpua is like a warm hug from grandma. It’s that familiar taste that takes you back to childhood celebrations. Impress the Squad: Planning a dinner party? Serve Malpua, and watch your friends go “Ooh la la!” It’s exotic yet homely—a sure-shot crowd-pleaser. Easy Peasy: No fancy ingredients, no hours in the kitchen. It’s straightforward, even for those who burn toast (you know who you are 😉).
Malpua with Rabri: A Perfect Combination
While Malpua on its own is delicious, pairing it with rabri elevates it to a whole new level. Rabri is a creamy, thick, sweetened milk preparation flavored with cardamom and sometimes saffron. It has a rich, custard-like consistency that pairs beautifully with the crispy, syrupy Malpua. This combination is popular in states like Rajasthan and Uttar Pradesh and is often served during special occasions like weddings and festivals.
How to Make Malpua at Home: Ingredients You’ll Need
To make Malpua at home, you’ll need the following ingredients:
Ingredients: Let’s Get Down to Business
Flour: The backbone of our Malpua. Gives it that body and structure. Milk: Regular, good ol’ milk. No need for that high-end, fancy stuff. Fennel Seeds: Ah, the secret weapon! These little seeds pack a punch and give Malpua its unique flavor. Ghee: For frying. Because everything’s better with ghee.
For the sugar syrup:
Sugar: For the syrup. Because life’s sweeter with a bit of sugar. Water: To make that luscious syrup. Cardamom & Saffron: For a touch of luxury and aroma.
1 liter full-fat milk 3 tablespoons sugar (adjust to taste) ½ teaspoon cardamom powder Few saffron strands Chopped nuts like pistachios and almonds for garnish
Step-by-Step Guide: How to Make Traditional Malpua
In a mixing bowl, combine the all-purpose flour, semolina, sugar, and cardamom powder. Add in the khoya if using, and mix well to break it down. Slowly add the milk, a little at a time, and whisk until you get a smooth, lump-free batter. Add the yogurt and fennel seeds, and mix well. The batter should be of pouring consistency—similar to pancake batter. If it’s too thick, add a little more milk. Let the batter rest for at least 30 minutes to allow the semolina to absorb the liquid and give the Malpua a slightly crispy texture when fried.
While the batter is resting, you can prepare the sugar syrup. In a saucepan, combine sugar and water, and bring it to a boil. Stir until the sugar dissolves completely. Add cardamom powder, saffron strands, and rose water or kewra essence. Let it simmer for a few minutes until the syrup thickens slightly. You want it to be of one-string consistency (when you take a drop between your fingers, it should form a single thread). Turn off the heat and set the sugar syrup aside.
Heat ghee or oil in a wide, shallow pan over medium heat. You want enough ghee for deep frying but shallow enough to keep the Malpua floating on top. Once the ghee is hot, reduce the heat slightly. Pour a small ladle of the batter into the hot ghee. The batter will spread out to form a pancake-like shape. Fry the Malpua until the edges turn golden and crispy, then flip it over to cook the other side. The center should be soft, while the edges are crisp. Once golden brown on both sides, remove the Malpua from the ghee and immediately dip it into the warm sugar syrup. Let it soak for a minute or two, then transfer to a plate.
To make rabri, boil the full-fat milk in a wide, heavy-bottomed pan. Keep stirring continuously to prevent it from sticking to the bottom. As the milk reduces and thickens, add cardamom powder and saffron strands. Continue simmering the milk until it reduces to about one-third of its original quantity and has a thick, creamy consistency. Add sugar and stir well. Once the sugar dissolves, remove the rabri from heat and allow it to cool slightly. Garnish with chopped nuts.
To serve, arrange the Malpuas on a plate and drizzle some rabri over them. Garnish with a sprinkle of nuts for added texture and flavor.
Tips for Making Perfect Malpua
Variations of Malpua
While the traditional Malpua recipe uses all-purpose flour and khoya, you can also make some variations:
Rava Malpua: Instead of all-purpose flour, use more semolina for a grainier texture. Banana Malpua: Some regions add mashed bananas to the batter for extra flavor and softness. Bengali Malpua: In Bengal, Malpua is made with rice flour, and sometimes coconut is added for a different texture.
Each region in India has its own twist on this classic recipe, and you can experiment with the ingredients to find what works best for your taste.
Vegan Malpua Recipe
For our vegan friends, there’s no need to miss out on this delicious treat. Replace regular milk with almond or soy milk, and use a plant-based alternative for ghee. The result? A vegan Malpua recipe is just as delightful.
Tips for Making Fluffy Malpua
Achieving the perfect fluffiness in your Malpua can be a bit tricky. Here’s a pro tip: skip the baking soda and rely on whisking the batter batter is of the right consistency and fry on a medium flame. The result? Perfectly fluffy Malpua without baking soda.
Expert Tips for the Best Malpua Ever
Consistency is Key: Your batter shouldn’t be too thick or too runny. Aim for a pancake-batter consistency. Low ’n Slow: Fry on a low to medium flame. It’s not a race! Fresh Ghee: Use fresh ghee for frying. It makes a world of difference.
Can you Make Malpua Ahead of time
Got a busy day? No worries. Make your Malpua a day in advance. Just reheat gently before serving.
Storage Tips
Fridge Friendly: Store in an airtight container in the fridge for up to 3 days. Avoid Piling: If stacking, place parchment paper between Malpuas to avoid sticking.
Whether you’re a seasoned chef or a kitchen novice, making Malpua is a joy. Its rich history, combined with its delectable taste, makes it a must-try Indian sweet pancake. So, the next time you’re looking to indulge in a traditional Indian dessert, let the Malpua be your choice. This traditional Malpua recipe shows you exactly how to make Malpua at home. With just a few simple ingredients and some patience, you can recreate this delightful Indian dessert right in your kitchen. Whether you serve it on its own or with rich, creamy rabri, Malpua is sure to be a hit at any celebration. Try this Malpua recipe today, and let me know in the comments how it turned out. Happy cooking!
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