Malpua is a popular dessert that is mostly made in festivals especially in Holi, and other special occasions. According to me, Holi is incomplete without Malpua and Gujia. Gujia is also a sweet that is prepared only in Holi season but here in this blog post, I am only talking about the recipe of Malpua.
Malpua is like a pancake with crispy edges and a soft center. Traditionally, Malpua is served with Rabri or you can also serve it with Rice Kheer (Rice Pudding). Today, I am sharing an instant and easy recipe for Malpua. You can make it easily at home.
Authentically, the batter of Malpua is prepared with wheat flour and also soaked in separate sugar syrup but here I am not preparing separate sugar syrup for Malpua, I am adding sugar in the batter and served it with Rabri. You can also add semolina (sooji) in the batter to get more crispy edges of Malpua.
In eastern Uttar Pradesh (UP), they prepare Malpua without soaking it in sugar syrup and serve it with Lal Mirch Achaar and they called it Pua. As we know, in India every state has its own culture and tradition. But personally, I don’t like Malpua that is soaked in sugar syrup because it becomes soggy after some time and I don’t like that sogginess in Malpua.
I am sharing the recipe of crispy and delicious Malpua. I hope you like and try this recipe and share your experience in the comment section below.
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Malpua
Ingredients
- 2 tbsp wheat flour
- 1 tbsp Semolina (Sooji)
- 1 tbsp Sugar
- 1 tsp Fennel (sonf)
- Desi Ghee for frying
Instructions
- Firstly, add sugar in water and leave it until sugar is completely dissolve in the water.
- Then add wheat flour and semoline in the sugar water.
- And also add fennel in it. Mix it well and make a thick batter.
- Keep a side and rest a batter for 10 minutes.
- Then add ghee in the pan. Deep fry it like a pancake.
- Malpua is now ready to enjoy with Rabri.
How To Make Malpua At Home (in detail):
- Firstly, Add 1 tbsp of sugar to 1 cup of water and keep it until completely dissolve in the water.
- Then add 2 tbsp of wheat flour and 1 tbsp of semolina in the sugar water.
- Mix it well and add 1 tsp of fennel seeds (sonf) in it.
- Give it a good mix and let it rest for 10 minutes until the semolina is completely soaked in the batter. The consistency of the batter is not so thick and thin.
- Then heat a pan add enough desi ghee for deep frying.
- Now carefully pour a batter into the pan. The batter will automatically be poured in a round shape.
- When one side is cooked then flip it to the other side with a help of a spatula.
- Let it fry until it turns crispy golden which means it is now ready to enjoy with Rabri or Rice Kheer.
Notes:
- You can also add cardamom with fennel seeds. But Fennel seeds are an important ingredient of Malpua and give it the first preference.
- You can also adjust the amount of sugar, here I am adding a little less amount because I serve it Rabri and Rabri is also sweet in taste.
- Semolina is optional. You can skip it if you want, but it makes Malpua more crispy.
Absolutely loved this Malpua recipe! 😍 I tried it for a family gathering and it was a huge hit. The process of making rabdi was new to me, but your clear instructions made it so easy. The aroma of cardamom infused in the Malpuas was heavenly. 🌟 Topping them with pistachios added a lovely crunch. Thanks, Manjula, for this delicious treat! Can’t wait to impress my friends with this recipe at our next get-together. 🥳👩🍳 #IndianDessertDelight 🍮💕