Malpua is a traditional Indian dessert that is crispy on the edges, soft in the center, and soaked in sugar syrup. This rich and flavorful dish is often made during festivals like Holi and Diwali, pairing beautifully with rabri (thickened sweet milk) for an indulgent treat.
Origin Malpua Recipe (Holi Homemade Sweet)
Malpua is one of India’s oldest sweets, believed to have originated in Odisha and Bihar. It is often offered as prasad in Jagannath Puri temple and holds cultural significance in various Indian states. The recipe has evolved over time, with different regions adding unique ingredients like coconut, banana, or khoya.
What I Love About This Recipe
Malpua is a nostalgic dish that brings back childhood memories of festive celebrations. The crispy yet soft texture, combined with aromatic flavors of fennel and cardamom, makes it absolutely irresistible. I love how versatile this dish is—you can make it with or without khoya, fry it in ghee for extra richness, or even add saffron for a royal touch. Pairing it with chilled rabri makes it even more divine. It’s easy to make at home with simple ingredients and doesn’t require any special equipment.
Also Read: Slow Cooker Chicken Enchilada Casserole
Malpua Recipe (Holi Homemade Sweet)
3
servings35
minutes25
minutes682
kcalIngredients
1 cup sugar
½ cup water
¼ teaspoon cardamom powder
A few saffron strands (optional)
1 teaspoon rose water (optional)
1 cup all-purpose flour (maida)
¼ cup semolina (sooji)
½ cup khoya (optional, for richness)
½ teaspoon fennel seeds (saunf), crushed
½ teaspoon cardamom powder
1 cup milk (adjust as needed for consistency)
2 tablespoons sugar
1 teaspoon baking powder
Ghee or oil (for frying)
Directions
- In a mixing bowl, add all-purpose flour, semolina, khoya (if using), crushed fennel seeds, cardamom powder, and sugar.
- Gradually pour in the milk, whisking continuously to avoid lumps.
- Mix until you get a smooth, thick batter (similar to pancake batter). Adjust the milk quantity if needed.
- Add baking powder and mix well. Cover the bowl and let the batter rest for at least 30 minutes.
- In a saucepan, add sugar and water. Heat over medium flame and stir until the sugar dissolves completely.
- Let the syrup simmer for 5-6 minutes until it reaches a slightly sticky consistency (one-string consistency).
- Add cardamom powder, saffron strands, and rose water. Mix well and keep the syrup warm.
- Heat ghee or oil in a shallow pan over medium-low heat.
- Once the ghee is hot, pour a small ladleful of batter into the pan.
- Let it spread naturally to form a small pancake shape.
- Cook on medium-low heat until the edges turn golden brown.
- Flip and fry the other side until evenly cooked.
- Remove using a slotted spoon and drain excess ghee.
- While the Malpua is still warm, dip it into the prepared sugar syrup for 1-2 minutes.
- Ensure both sides are well coated with the syrup.
- Remove and place on a serving plate.
- Garnish with chopped nuts like almonds and pistachios.
- Serve warm as is or with chilled rabri for a richer experience.
Notes
- The batter consistency is crucial—too thick will result in dense Malpuas, while too thin will make them overly crispy.
- Fry on medium-low heat for even cooking and a perfect golden-brown color.
- Sugar syrup should be warm but not too thick; it should lightly coat the Malpuas.
- Freshly made Malpuas taste the best, as they tend to soften over time.
