Malpua Recipe| Diwali Recipes 2024
For as long as I can remember Malpua has been a traditional sweet dish made during festivals in our home by my Grandmother and mother. Be it Holi or Diwali, these Malpuas are the easiest to make, crispy on the outside & soft & juicy on the inside. They are flavourful and very delicious. You can serve them hot in sugar syrup with blanched nuts or with Rabdi.
More About Malpuas
Malpuas are famously made across Northern & Eastern India during the festivals of Holi, Diwali or Dussehra.Although Malpuas are made across the country. It has many variations across different states Uttar Pradesh, Delhi, Bihar, West Bengal, Rajasthan & Orissa. Some make Malpuas using Whole Wheat flour, Jaggery, cardamom & milk, or some make using Semolina, jaggery, Khoya, coconut and yogurt. Some are dipped in sugar syrup and somewhere the sugar is mixed in the batter & there is no use of sugar syrup. They are served mostly warm or hot with Rabri and nuts.
This Malpua recipe has been used in my family for ages. They are super addictive and delicious. You will finish them in no time.
When I am craving a rich dessert I make the Malpuas a little thicker or when I want it as a snack I make thin crispy ones.
Since they are dipped din sugar syrup no additional condiment is required however a slightly lesser sweet Rabdi goes really well with these piping hot Malpuas.
- 1 1/2 cup Milk
- 1 1/4 cup All purpose flour/ Maida or Whole wheat flour
- 1 teaspoon Powdered Cardamom (Elaichi)
- 1 teaspoon Fennel Powder/ Saunf Powder
- 4 tablespoons Ghee (Clarified butter)
- 3-4 tablespoons Milk Powder or Mawa/ Khoya (Optional)
- 1/2 cup Sugar
- 1/4 cup Water (or as needed depending on the sugar quality)
- 2 teaspoons Lemon juice (Optional)
Take a mixing bowl and add milk to it, if using milk powder or mawa, add that too and whisk well.
Add flour, fennel powder & cardamom powder and mix well.
Mix well so that the batter is of pouring consistency.
If the batter is too thick add more of milk, it should not be runny or too thick but of flowing consistency.
If you like thick and rich Malpuas keep the batter more on the thicker side, if you like, light and crispy Malpuas keep the batter on thinner side, you can do this by adjusting the milk quantity.
For fluffy Malpuas, pls beath the batter well in whisking movement and let it rest for 3-4 hrs.
If you do not wish to wait for 4 hrs you can still go ahead and make them after 20 mins by adding a pinch of cooking soda or even without it. Soda will give a better texture in the absence of fermentation, I like to ferment though.
Keep the batter aside while you make sugar syrup.
In a pot add sugar & water.
On medium flame dissolve the sugar stirring it.
Boil the syrup till its slightly thicker and has 1 string consistency.
Adding lemon juice helps in not letting the syrup get crystalized or flaky, however, don't add more than 2 tsp as it will spoil the taste.
Turn off the heat, and place the syrup pot in a another vessel with hot water, so that it remains smooth.
In a flat bottom pan, heat the ghee for frying the Malpuas.
Once the ghee is hot, pour 2-3 Tbsp of batter to make malpuas. The batter will start spreading depending on the thickness of batter.
if the batter is too thick, you can add a bit of mil to thin out the batter to make thin and crispier Malpuas.
Fry both sides till golden on medium flame.
Once done remove them from the pan and dunk them in sugar syrup.
If your Malpuas are thicker, let them in sugar syrup for 10 mins, if they are thin you can immediately take them out of the syrup after dipping them.
Garnish the piping hot Malpuas with Pistachios or Rabri or both.
- Fermenting the batter for 3-4 hrs gives the Malpuas very good taste & texture, however, if you don't have time you can make them immediately as well.
- Sugar syrup should be of 1 string consistency only, thicker syrup will not help Malpuas absorb the syrup well.
- Consistency of sugar syrup - The typical Malpua recipe with sugar syrup has thin malpuas, however if you like thicker Malpuas, pls rest the batter for fermentation after adding 1 tsp Baking soda & 4 Tbsp curd for fluffier and less dense Malpuas.
- Milk Powder or Khoya gives a rich taste however you can easily skip them if you want.
- Ghee: Ensure your ghee is hot enough while frying the Malpuas as they tend to stick to the bottom of the pan if ghee is not hot enough.
- Jaggery- You can use Jaggery instead of Suagr but it will completely change the taste of the Malpuas, they will have their own taste.
I have been cooking for a long time, I work to make my recipes interesting for advanced cooks but still accessible for beginners. I like to keep it simple & authentic to the best of my knowledge.
I approach cooking with an emphasis on family-friendly food and the tastiest ways to eat healthy together! When not in my kitchen, I’m often reading or painting, and exploring the best food locations whenever I can.
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