Malpua is a small pancake made with Khoya and All purpose flour. You can never forget its taste when it just melts in your mouth.
It is served hot when dipped in Sugar syrup and is a famous north Indian dessert served in Indian weddings.
Malpua (Indian Dessert) Recipe In Words
Yield: 5-6 Malpua’s
- 100 Gms Khoya (Mawa)
- 1 Cup All Purpose Flour (Maida)
- for making dough Warm water
- 1 pinch Baking powder
- 1/2 tsp Fennel seeds (Saunf)
- for frying Oil
- Enough for dipping Maplua’s Sugar Syrup (Chashni)
Preparing Malpua Paste
- Start with finely grating the Khoya.
- Once done, add All Purpose flour (Maida), Fennel seeds (Saunf) and Baking powder. Mix well.
- Add warm water gradually to make a smooth paste. Do not add all water at one go. Mix well.
- The consistency of the paste should be thick enough that it can be dropped too. It took us 1+1/2 cup of warm water to reach this consistency. You can watch the video for a better idea about the consistence that we are talking about.
- Mix the paste well for 5 minute. This will help in making soft Malpua.
Preparing Sugar Syrup (Chashni)
- We should prepare the Sugar Syrup at this time. You can watch/read the recipe of Chashni here. Please note that we need a 1 string consistent Sugar syrup here.
Frying the Malpua
- Take a frying pan (Flat base and about 1 inch depth). Add a thin layer of Oil. Heat it on high flame.
- Once Oil is hot (It will take about 2 minutes), pour a tablespoon full of Malpua paste in pan. Turn the flame on low.
- Don’t try to make a shape. It will take a round shape on its own.
- Pour Oil on top of Malpua using Spatula.
- Flip it when it gets golden brown from one side.
- Take out the Malpua when it gets golden brown from both sides.
- Now dip all Malpua in hot sugar syrup (Chashni) for 2 minute. Let it absorb the Sugar.
- Hot Malpua’s are ready to serve. Enjoy!