Malpua Recipe – How to make Malpua

No Holi in my home was complete without malpua -fried pancakes with crisp edges and soft center dunked in sugar syrup! It’s an indulgent dessert for special occasions!

stack of malpua in a blue plate with dried rose petals in the background

There’s almost always a food ritual associated with big festivals/holidays, isn’t it? Like a sweet which your mom definitely made for Diwali or family favorite mashed potatoes which were always on the table for Thanksgiving dinner. We kind of grow up with these rituals and they are do deeply ingrained in our mind that we unknowingly carry forward these rituals after we becomes adults and have our own family. It’s so amazing how food bonds us all. One of my best memories of Holi is waking up to hot malpua for breakfast. Actually in Uttar Pradesh (the state that I am from), it was called simply pua as it was not soaked in any sugar syrup.

Pua for Holi breakfast was a tradition and I don’t remember a single Holi when we had anything else for breakfast. The pua that is made in UP and Bihar for Holi is usually not soaked in sugar syrup. In my house, we always ate pua with homemade lal mirchi ka achar (red chili pickle). Yeah such a weird combination of sweet pua and spicy achar but that’s you are supposed to eat pua in UP. Malpua is an upgraded version of the humble pua, where the pua is soaked in a sugar syrup and garnished with nuts. It’s often served with rabdi (thickened sweet milk) and makes an indulgent dessert.

stack of malpua in a small blue plate with a half eaten malpua on top

So what actually is a malpua? It’s like a fried pancake, the batter is made with flour, sugar and often flavored with fennel and cardamom. Khoya (milk solids) is also often added to malpua, other addition can include coconut, milk powder. The Bihari version of malpua also has added banana to it. Banana makes the pua very soft and it almost melts in your mouth. However in my home, mom never added bananas to her pua and so I haven’t added it to my malpua either.

How to make the perfect malpua

once you have prepared the batter let it sit for 15 minutes before frying the malpua

fry the malpua at medium-low heat

add flavors like coconut, cardamom, fennel to make it more delicious

a good malpua should have crispy edges and soft center (that’s how my mom made hers)

you may add mashed banana or yogurt to the batter to make the malpua softer

I won’t be celebrating Holi this year but I know that on the day of Holi, I will be missing mom’s pua, I always looked forward to them. In fact Holi was the only day in the year when mom made malpua, so it was a special treat. Last year, I was in India on Holi with my mom. Even though she wasn’t well still she was back from the hospital and we were thrilled having her back just in time for the festival. This year there’s only the emptiness that’s hard to fill.

I hope you guys have a fabulous Holi. Enjoy the festival of color with lots of sweets and of course with a plate full of malpuas! xx

Here are few of my other favorite Holi Recipes

Mawa Gujiya

Thandai

Thandai Cheesecake Mousse with Gulkand Whipped Cream

Chocolate Cinnamon Gujiya 

Method

Make the sugar syrup by mixing 1 cup sugar with 1/2 cup water in a pan. Switch on the heat on medium, add crushed cardamom pods and safrron strands.

Once the sugar dissolves, lower the heat to low, add lemon juice and let the syrup simmer for 8-10 minutes until it becomes sticky and reaches 1 string consistency.

To check whether the syrup has reached 1 string consistency place a drop of syrup between your thumb and index finger and then move the fingers away from each other, you will see a formation of a string. That means the syrup is done. If this is difficult to understand, simply make the syrup sticky and you will be fine. Remove pan from heat and set aside.

To make the batter for the malpua, add flour, milk powder and desiccated coconut to a large bowl.

Add crushed fennel seeds, sugar, pinch of salt and pinch of baking powder and mix well.

Start adding milk, little by little and whisk to form a smooth batter.

The batter should have no lumps.

It should be a thick batter of pouring consistency. Let the batter rest for 15 minutes.

Heat oil or ghee in a wide pan on medium heat. You don’t need to submerge the entire malpua in oil. Pour a small ladle full of batter into the hot oil. The batter will form a round shape on its own, you don’t need to shape it.

Lower the heat to low-medium and fry the malpua until golden brown from both sides. When you are frying one side, splash oil over the other side (which isn’t dipped in oil) with a spatula so that it gets little cooked too at the same time. Flip and then completely fry the other side.

Remove the malpua from oil carefully, drain the oil.

Dip the malpua in prepared sugar syrup (make sure sugar syrup is warm, if its cold just place on low heat to warm it up before soaking the malpua). Soak each side for 30 seconds.

Remove malpua from the sugar syrup and place on serving plate. Garnish with nuts, edible silver leaves (optional) and serve warm.

stack of malpuas in a round blue plate

Malpua

Malpua is an Indian dessert made for special occasions! Fried pancakes flavored with fennel and cardamom are dunked in a sugar syrup.

stack of malpua in a blue plate with dried rose petals in the background
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 9 malpua
Calories: 216 kcal
5 from 1 vote
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Ingredients

Sugar Syrup

  • 1 cup granulated white sugar, 200 grams
  • 1/2 cup water, 4 oz/120 ml
  • 4 green cardamoms
  • few saffron strands
  • 1 teaspoon lemon juice

Malpua

  • 1 cup all purpose flour/maida, 132 grams
  • 1/2 cup dry milk powder, 54 grams
  • 1/3 cup desiccated coconut powder, 28 grams
  • 1 teaspoon fennel seeds, slightly crushed
  • 1 tablespoon granulated white sugar
  • pinch salt
  • pinch baking powder
  • 1.5 cups milk
  • oil or ghee, for frying

nuts, for garnishing

    Instructions

    Make the sugar syrup

    1. Make the sugar syrup by mixing 1 cup sugar with 1/2 cup water in a pan. Switch on the heat on medium, add crushed cardamom pods and safrron strands.


    2. Once the sugar dissolves, lower the heat to low, add lemon juice and let the syrup simmer for 8-10 minutes until it becomes sticky and reaches 1 string consistency. The lemon juice prevents crystallization. 


    3. To check whether the syrup has reached 1 string consistency place a drop of syrup between your thumb and index finger and then move the fingers away from each other, you will see a formation of a string. That means the syrup is done. If this is difficult to understand, simply make the syrup sticky and you will be fine. Remove pan from heat and set aside.

    Make the malpua

    1. To make the batter for the malpua, add flour, milk powder and desiccated coconut to a large bowl.


    2. Add crushed fennel seeds, sugar, pinch of salt and pinch of baking powder and mix well.


    3. Start adding milk, little by little and whisk to form a smooth batter. The batter should have no lumps. It should be a thick batter of pouring consistency. Let the batter rest for 15 minutes.

    4. Heat enough oil or ghee in a wide pan on medium heat. You don't need to submerge the entire malpua in oil. Pour a small ladle full of batter into the hot oil. The batter will form a round shape on its own, you don't need to shape it. I filled with pan with oil and then added 2 tablespoons ghee to it. You can fry entirely in ghee. 

    5. Lower the heat to low-medium and fry the malpua until golden brown from both sides. When you are frying one side, splash oil over the other side (which isn't dipped in oil) with a spatula so that it gets little cooked too at the same time. Flip and then completely fry the other side.


    6. Remove the malpua from oil carefully, drain the oil.


    7. Dip the malpua in prepared sugar syrup (make sure sugar syrup is warm, if its cold just place the sugar syrup pan on low heat to warm it up before soaking the malpua). Soak each side for 30 seconds.

    8. Remove malpua from the sugar syrup and place on serving plate. Garnish with nuts, edible silver leaves (optional) and serve warm.

    Recipe Notes

    1. You may use khoya (dried milk solids) in place of milk powder.
    2. Lemon juice is added to the sugar syrup to prevent crystallization.
    3. You will get 8 to 9 malpuas from this batter. Remember to fry them at medium-low heat. 
    Nutrition Facts
    Malpua
    Amount Per Serving
    Calories 216 Calories from Fat 27
    % Daily Value*
    Total Fat 3g 5%
    Saturated Fat 2g 10%
    Cholesterol 5mg 2%
    Sodium 58mg 2%
    Potassium 223mg 6%
    Total Carbohydrates 41g 14%
    Dietary Fiber 1g 4%
    Sugars 29g
    Protein 5g 10%
    Vitamin A 4.4%
    Vitamin C 1.1%
    Calcium 14.3%
    Iron 5.2%
    * Percent Daily Values are based on a 2000 calorie diet.

    Malpua

    Malpua is an Indian dessert made for special occasions! Fried pancakes flavored with fennel and cardamom are dunked in a sugar syrup.

    2 thoughts on “Malpua Recipe – How to make Malpua

    1. I love eating foods associated with different holidays! It makes me feel like I’m more in the holiday-spirit, and it’s a fun tradition. I have to admit that I’ve never heard of malpua before, but they sound delicious! I might have to give these a shot…that spice mix is right up my alley! 🙂

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