Malpua Recipe | Juicy & Fluffy Malpura with detailed photo and video. An exotic pancake dessert snack that is hugely popular for its combination of malpua with rabri. This recipe is also known as the Bengali malpua recipe or the instant malpua recipe because it is prepared with normal milk. It is typically served with non-vegetarian curries, such as mutton and chicken, during a feast or religious event.
Malpua Recipe | Juicy & Fluffy Malpura with step-by-step photo and video recipe. Basically, the batter for the malpuva recipe varies by region, and it is prepared with khoya, rabri, evaporated milk, regular milk, and even fruits like banana, pineapple, and mango. Malpua sweet is a popular dish in Odisha, Bihar, Bengal, and even Bangladesh, and is prepared during the holy month of Ramadan.
This is a simpler version of the Malpura recipe, and in this recipe, I have used regular milk and mixed it with all-purpose flour (maida). This is also known as the instant version, compared to the traditional one, which is prepared with khoya and can be time-consuming. Hence, I thought I’d share the easier, quicker version of malpua first rather than the complex method. I have used the milk to combine with maida and rava to form a thin batter, which is then poured into hot ghee or oil. Later, it is dipped in sugar syrup, which gives it a crunchy, crispy texture.
While the preparation of this recipe is extremely simple, I would like to highlight a few tips and considerations for the Halwai Style Malpua Recipe. I have not added rice flour to this recipe, but adding it to the batter would result in a crispy, crunchy malpura sweet. Traditionally, it is made with basundi milk with maida for an authentic taste and texture. Secondly, the batter must be thin and runny; adjust its consistency by adding more milk or water. If the batter is too watery, add 1-2 tsp of maida to thicken it. Lastly, ideally, the malpua sweet is served with rabdi, but it can be eaten without it by topping it with chopped dry fruits.
Finally, I would request you to check my other Indian Sweets Recipes Collection. This primarily includes corn flour halwa, mysore pak, rava ladoo, motichoor ladoo, rasgulla recipe, rasmalai recipe, gulab jamun, kala jamun and bread gulab jamun recipe. In addition, do visit my other recipe collection boards, like
About Malpua Sweet
The Classical Malpua recipe requires traditional festive operations, which produce pancakes that become crispy and fluffy after frying the batter. The halwai-style sweet demonstrates to people who want to make it that they only need common cooking ingredients they already have at home. The dish is an essential cultural element throughout India, appearing in various regional festivities. The mixed reports about its origin point to a traditional method that traces its roots to Bengali cuisine, while others link it to North Indian kitchens. Families make large amounts of food during the Holi festival to give to their visitors and people living nearby. The aroma of frying malpua, which spreads through the ghee cooking, creates a festive atmosphere throughout every household. People consider it a winter dessert, yet it serves as an appropriate sweet dish for every season. The syrup-soaked texture provides an elegant appearance, which makes the dish more luxurious.
The traditional way of serving malpura creates a special atmosphere which matches its musical heritage during special events. The sweet shops serve rabdi and basundhi as the main dessert toppings for customers. The creamy layer provides two benefits that improve overall taste and create a luxurious experience with each mouthful. The dish achieves its halwai style through the combination of its crunchy outer parts and its tender interior. The sugar syrup infusion maintains the sweet product’s moisture while providing a lasting sweet scent. Many households prepare it for festivals, family gatherings, and religious offerings. The recipe allows different regions to modify its texture and sweetness according to their local traditions. The dessert becomes the main attraction at festive occasions after chefs plate it with saffron-infused rabdi.
Fun Fact
In some temples of Odisha, malpua is offered as a sacred prasad and prepared in large traditional pans for devotees.
Chef Tips for Malpua Sweet
These tips help you achieve a crispy edge and a soft, fluffy centre with rich halwai-style flavour.
- Resting: Allow the batter to rest so the flour hydrates well and creates a light texture while frying.
- Heat Temperature: Keep the ghee on medium heat so the malpua cooks evenly from the inside and turns golden on the outside.
- Pouring: Pour a small ladle of batter in one place to let it spread naturally into perfect round shapes.
- Consistency: Make a one-string sugar syrup and keep it warm for proper absorption and shine.
- Topping: Dip the fried malpua for a few seconds, then remove it to maintain crisp edges and a juicy centre.
FAQs
- How do I keep malpua fluffy and soft inside?
Keep the batter medium-thick, rest it for a while, and fry on medium heat so it cooks from the centre. - How do I stop malpua from absorbing too much oil or ghee?
Maintain medium heat and use a well-fermented or rested batter so the malpua fries quickly without soaking in fat. - When should I dip malpua in sugar syrup?
Dip hot malpua into warm one-string sugar syrup for a few seconds and then remove it to avoid sogginess. - Why does malpua turn hard after frying?
Use the correct batter consistency, avoid over-frying, and keep the syrup at the right stage to retain softness. - How do I serve halwai-style malpua with rabdi or basundi?
Serve warm malpua topped with chilled rabdi or basundi and garnish with dry fruits for a classic finish.
Video Recipe
Recipe Card for Malpua Sweet
Malpua Recipe | Juicy & Fluffy Malpura
Ingredients
- 1 cup maiada
- ¼ cup rava, fine
- 2 tbsp milk powder
- ½ tsp fennel / saunf, crushed
- ½ tsp cardamom powder
- 1 cup milk
For sugar syrup:
- 1 cup sugar
- 1 cup water
- few kesar / saffron
- pinch saffron food colour
- ½ tsp cardamom powder
Instructions
- Firstly, in a bowl, take 1 cup maiada, ¼ cup rava, 2 tbsp milk powder, ½ tsp fennel and ½ tsp cardamom powder.
- Mix well, ensuring everything is thoroughly combined.
- Now add 1 cup milk and mix using a whisk.
- Add milk as needed to prepare a smooth batter. Rest the batter for 1 hour.
- Meanwhile preapre the sugar syrup. In a pan, take 1 cup of sugar and 1 cup of water.
- Stir and dissolve the sugar.
- Boil till the sugar syrup turns sticky. Do not make a string consistency.
- Add few kesar, pinch saffron food colour and ½ tsp cardamom powder. Mix well. Keep aside.
- Now prepare the malpua by pouring a ladleful of batter into the hot ghee or oil.
- Fry in medium-hot oil till the malpua puffs up.
- Flip over and fry both sides until the malpua is cooked through.
- Drain off the ghee and press gently.
- Dip the malpua in sugar syrup and soak it on both sides for 2 minutes, or until it absorbs the syrup.
- Finally, garnish the Malpua Recipe with pistachios.
How to Make Malpua with Step-by-step Photos
- Firstly, in a bowl, take 1 cup maiada, ¼ cup rava, 2 tbsp milk powder, ½ tsp fennel and ½ tsp cardamom powder.
- Mix well, ensuring everything is thoroughly combined.
- Now add 1 cup milk and mix using a whisk.
- Add milk as needed to prepare a smooth batter. Rest the batter for 1 hour.
- Meanwhile preapre the sugar syrup. In a pan, take 1 cup of sugar and 1 cup of water.
- Stir and dissolve the sugar.
- Boil till the sugar syrup turns sticky. Do not make a string consistency.
- Add few kesar, pinch saffron food colour and ½ tsp cardamom powder. Mix well. Keep aside.
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Now prepare the malpua by pouring a ladleful of batter into the hot ghee or oil.
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Fry in medium-hot oil till the malpua puffs up.
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Flip over and fry both sides until the malpua is cooked through.
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Drain off the ghee and press gently.
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Dip the malpua in sugar syrup and soak it on both sides for 2 minutes, or until it absorbs the syrup.
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Finally, garnish the Malpua Recipe with pistachios.
Notes
- Firstly, you can add cream instead of milk powder to get a rich, creamy flavour.
- Also, do not over-soak the malpua in sugar syrup. The malpua will turn mushy.
- Additionally, soak the malpua in warm sugar syrup to ensure it is well soaked.
- Finally, Malpua Recipe tastes great when served warm or chilled.
Very delicious!!
thank you very much
Looks extremely delicious! <3
Thanks a lot 🙂
Mam I really like your recipes. its a pleasure to watch your videos.
very very tasty.. n good recipe
Thanks a lot 🙂
Does it tastes good even after it becomes cool?
it tastes great when served hot, but can be consumed later too.
In malpua ripe banana is also used . please share the correct recipe.
no,only if its banana malpua:)