I am honestly not a dessert lover, but I am still very passionate about Indian desserts or mithai. And this is exactly how the very lustrous mawa malpua struck my head. Few Rajasthani mithai other than this malpua rabdi amongst my favourite list include Ghewar, Mawa Kachori and moong dal halwa. During Ramadan, the streets of Mumbai are loaded with variety of items and one amongst them is mawa malpua and mawa jalebi. People actually go gaga over these at Mohd. Ali road to have them in the iftar and suhoor
Malpua
Malpua sweet (Pua) is a popular Indian dessert pancakes made using flour and milk along with other the flavouring ingredients like khoya, fennel seeds. Crispy edges with soft centre fluffy pancakes is dunked in saffron sugar syrup. with the drizzling of rabdi or thicken milk and dry fruits is heaven. Traditional Malpua is made by fermenting the batter over night and deep frying the pancakes. But, I am sharing with you an instant version of this dish today. These desi sugar coated fritters are insanely good. Goes perfect for festival meals on Diwali, Holi, Raksha Bandhan, iftar or family get together. The recipe of malpua is extremely easy, instant and super simple to follow. This delicacy is extremely sinful. And, I can do the sin of having them at any hour of the day, be it day, night or dawn. The other name for Pua is Amalu sweet in Oriya, Marpa in Nepal, while the rest of region refer to it by the same name. Particularly in Rajasthan and UP, the recipe consist of no fruits. Whereas in Bihar, Bengal (or Bangladesh) you may find the use of coconut or ripe bananas. Bengali Malpua recipe includes sooji or suji (semolina) in the batter. This is what I got to know from my Bengali house help. One ingredient that is common in all the variations of pua recipe is the addition of crushed fennel seeds. The basic recipe is having various avatars in today’s time. Addition of different fruits like, pineapple, strawberry and mixed fruits are becoming popular.
Top Tips to make best Malpua Recipe at home
While making the batter of Malpua, always be sure to mix it well. The batter should be lump free. For best results, always fry the pua in ghee only. However, you can use oil if you wish to. In case if you do not have khoya or you want to make it without khoya, then use 1 cup of milk powder to the below measure and proceed. If the batter is too thick you may add little more milk or water to the batter. Do not add too much milk at a time, start with 1-2 tablespoon of milk. Batter should be of thick pouring cream consistency. Always fry the puas in medium hot ghee. A good malpua should always have crisp edges and soft centre. Frying them on high heat will burn them and it remains uncooked within. While soaking the pancakes, be sure, the sugar syrup should be hot.
Malpua Ingredients
Maida (all purpose flour) Crushed fennel seeds - adds flavour to the sweet. Khoya or milk powder - provides rich base and taste to the malpura Yogurt - make pua soft within Cardamom powder Saffron - gives exotic flavour and aroma to the syrup and rabdi Sugar - you can increase or decrease it in the syrup as per your liking Milk - always use full fat milk for best malpuas Soda - Adding soda to the batter gives lighter and fluffy pancake
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How to make Malpua Recipe – Step By Step
In a large bowl, combine all the dry ingredients in a bowl and mix.
Then, add yogurt, milk and khoya in the bowl.
Whisk very well to form lump free batter. Cover and keep the batter aside for 30 minutes
In another pan, add all the ingredients mentioned for sugar syrup and bring it to boil. Simmer on low heat for 10 minutes. Cover and keep it aside.
Heat ghee in a shallow pan. When ghee is hot, reduce the flame to low. Pour spoonful of a batter in medium hot ghee and fry
Once the edges turn golden and crips, flip and fry on the other side
Remove the peas from the pan and dip them in hot sugar syrup for a minute or 2
Place malpuas on serving dish , top with rabdi and serve warm
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