Let us start preparing Malpua. Malpua Recipe is a very popular Northern India. You can quickly prepare this dessert with refined flour and sugar syrup, for your guests. In this recipe, we cook small pancakes and fry them in ghee. Then dip it in the sugar syrup. In Uttar Pradesh, Rajasthan, and West Bengal people usually prepare it during festivals.
Malpua Recipe is a delight of Holi, Navratri, Deepavali, and Janmashtami. People also prepare Samosa, Kachori, Namak Para, and Shakkar Pare recipe during these festivals. Traditional Malpua Recipe is soft from inside and has a crispy outside edge. We serve Malpua with sweetened and thickened milk that we call Rabri. In Orrisa a version of this recipe called Amalu. Amalu is also a part of Chappan Bhog of Lord Jagannath of Puri. Chappan Bhog is a combination of 56 recipes that are served to God.
To prepare Malpua Recipe traditionally the batter is fermented overnight then deep-fried. But here I will show how to prepare Malpua Instantly. I will prepare the batter and keep to rest for 15 minutes then shallow fry it. You can prepare thick or thin Malpua as per your choice. But please take care of the below points to prepare the perfect Instant Malpua Recipe.
Tips for preparing Malpua Recipe
The Sugar Syrup should not be too thick. The sugar syrup should be of 1 string consistency. Malpua will not absorb the thicker sugar syrup. Instead, the thick syrup will get coated over the Malpua. This will make it hard when the sugar crystalizes over it.
The popular Malpua recipe is thin with a crispy outside edge. Some regions also prepare it thicker. In West Bengal, Bengalis mash the ripe banana in the batter and prepare a thick and soft Malpua. They do not dip the Malpua in sugar syrup and serve it hot or at room temperature. You can also do that if you like. To do so mash 1 ripe banana to the below recipe batter.
You can also replace the sugar added in the batter with jaggery. Adding jaggery in the batter also changes the texture of Malpua. Thus I prefer using sugar in it.
If you prefer a very crispy Malpua Recipe, then you can also combine Refined flour and Semolina in equal proportion to prepare the batter. You can also replace the refined flour with wheat flour. But I will recommend you to use refined flour if health is not the constraint.
Here is how to make Malpua at home.
for sugar syrup
- 1 cup sugar (चीनी)
- 1/4 cup water (पानी)
- 2-3 pieces green cardamom (छोटी इलायची)
- 8-10 strands saffron (केसर)
- 1 teaspoon lemon juice (नींबू का रस)
ingredients for Malpua
- 1 cup refined flour (मैदा)
- 1 teaspoon fennel seeds (सौंफ)
- 1.5 cup of warm milk (गरम दूध)
- 1 pinch baking powder (बेकिंग पाउडर)
- 1 pinch salt (नमक)
- 1 tablespoon sugar (चीनी)
- 1/2 cup milk powder (पाउडर दूघ) or Mava or Khoya
- 1/3 cup desiccated coconut (सूखे नारियल का बुरादा)
- 3 - 4 tablespoon clarified butter (घी) for frying
- 2 -3 piece edible silver leaves (चांदी का वर्क) (optional)
- 1 tablespoon pistachio (पिस्ता) (optional)
How to Make Sugar Syrup for Malpua
- Shell the green cardamoms and keep aside.
- For making sugar syrup add sugar, shelled cardamom, saffron, and water in a pan. Switch on the heat on medium flame.
- Cook the sugar syrup till the sugar dissolves, lower the heat and add lemon juice to it (the lemon juice prevents the crystallization in sugar syrup). Cook till the syrup is of one 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. This means the syrup is done. Remove pan from heat and keep it aside.
How to Make Batter for Malpua
- To make the batter for the Malpua, add refined flour, milk powder, or Mava or khoya and desiccated coconut to a large mixing bowl.
- Crush the aniseed seeds. Add crushed aniseed seeds, sugar, a pinch of salt, and a 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.
How to Make Malpua
- Heat ghee in a shallow pan for frying Malpuas on medium heat.
- When the ghee is hot turn the heat to low flame. Mix the batter again and pour a small scoop full ( approx 2-3 tbsp ) in the hot ghee. The batter will form a round shape on its own, you don't have to shape it.
- Turn the heat to low-medium and fry the Malpua, when you are frying one side, splash some 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 until golden, flip the Malpua in ghee and fry the Malpua on both the sides till golden brown.
- Remove Malpua from ghee carefully, draining the oil, and dip the Malpua directly in prepared sugar syrup (Make sure sugar syrup is warm. If it is cold just place the sugar syrup pan on low heat to warm it up before soaking the Malpua). Soak each side for 1 minute.
- Remove Malpua from the sugar syrup and place it on the serving plate. Garnish with pistachio, edible silver leaves and serve warm with Rabdi.