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MalpuaMalpua: Malapua is a pancake served as a dessert or a snack. There are several variations, using the following ingredients: maida (all purpose flour), milk. The batter is left to stand for a few hours before being spooned into a pan of hot oil to form a bubbling pancake which should be crisp around the edges. The pancakes are then immersed in thick sugar syrup.

Malapua is a popular sweet to make on the Hindu religious occasion of Holi. Malapua is served at the Jagannath Temple as Sakala Dhupa (Morning food served to the lord).

Ingredients (serves 4):

  • 1 cup all purpose flour
  • 2 cups milk
  • 1/2 cup mawa (unsweetened khoya)
  • 1 tbsp sugar
  • 1/4 tsp fennel (Saunf) powder
  • 1/2 tsp green cardamom powder
  • A pinch of salt
  • Oil or Ghee, for frying
  • 3 tbsp pistachios, slivered
  • 3 tbsp almonds, blanched, peeled and slivered

For Sugar Syrup:

  • 3/4 cup sugar
  • 1/3 cup water
  • 1/4 tsp green cardamom powder
  • 4 – 6 strands of saffron


  • Bring the milk to a boil, on medium heat.
  • Simmer the milk till it reduces to 1 1/2 cups.
  • Remove the milk from heat and allow it to cool to room temperature.
  • In a bowl, add khoya with half of the milk.
  • Mix till it is smooth.
  • Add in the green cardamom powder, fennel powder, sugar and salt.
  • Mix well.
  • Add in half of the flour.
  • Mix well till there are no lumps.
  • Add the remaining flour and mix well.
  • Slowly add the remaining milk till it forms a smooth flowing batter.

Note: If more milk is required to make the malpua batter, do add more. Add milk as required for a flowing batter. If the batter has become too thin, you can always add a few tablespoons of flour to thicken it.

  • Set aside till you make the sugar syrup.
  • To prepare sugar syrup, add sugar and water in a stainless steel vessel.
  • Melt the sugar and cook the sugar syrup for 10-12 minutes on low medium flame.
  • Add in the green cardamom powder.
  • Remove the ssugar syrup from heat.
  • Set aside.
  • Heat the oil in a pan on low medium flame for 3-4 minutes.
  • Pour a small ladle full of batter in the center of the pan without spreading it.
  • Do not try to touch the pancake till it starts to turn golden along the edges.
  • It will slowly get immersed in the oil and cook on medium flame till the sides are golden brown.
  • Flip it over and cook on medium flame for another 2-3 minutes or till it turns golden brown.
  • Use a slotted spoon to drain the Malpua and place it in the sugar syrup immediately.
  • Fully immerse the Malpua in the sugar syrup and let it sit for half a minute.
  • Remove with a slotted spoon such that the sugar syrup drains off the Malpua and then place it on a serving plate.
  • Spoon some rabri on top of the malpua and garnish with pistachios and almond slivers.

If you have any queries regarding the Malpua recipe, please leave a comment

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