Malpua recipe – batter of maida, khoya, semolina, milk flavour with cardamom powder, and saunf deep-fried in oil then soaked in warm sugar syrup are some of the popular Indian sweet recipes usually prepared during most of the Indian festival seasons. It is also famous as bengali malpua recipe. Malpua with rabri is the best combo dish usually served together. In this post, you will learn how to make malpua recipe?
Note: if you are in a hurry, feel free to click on the following links to check your desired topic.If you’d like to see our in-depth step by step recipe preparation keep reading!
Though there are various types of malpua recipe available in every region with varying ingredients yet this is a very delicious and easy malpua recipe made of only a few ingredients.
What is malpua
Malpua is a soft, fluffy Indian sweet dish. Traditionally recipe of malpua made of all-purpose flour aka maida, khoya, semolina, a few tsp of cardamom powder and saunf or fennel seed.
What is malpua origin
Though malpua originated from the Indian subcontinent yet it is also famous as a dessert dish in Bangladesh, Pakistan, and Nepal where this rabdi ka malpua is popularly known as ‘Marapa’ made of mashed ripe bananas.
| You can also check below recipes
- Kaju katli
- Besan ladoo
- Aloo chaat
- Aloo tikki
- Kheer
- Gulab jamun
- Rasgulla
- Rasmalai
- Basundi
- French fry
- Chicken burger
- Veg burger
- Vada pav
- Batata vada
When is malpua made
Malpua is made during most of the festival seasons like Navratri, Holi, Diwali, Ramadan, etc.
What to serve with malpua
Malpua can be served as a whole sweet dish coated with sugar syrup otherwise you can serve malpua rabri as a combo dish additionally garnishing some chopped dried fruits.
Tips to make bengali malpua recipe
- Batter Thickness : To make the bengali malpua recipe batter must be free-flowing but a little bit thicker consistency and rested for at least one hour before frying.
- Cooking Temperature : For cooking malpua first melt the ghee in medium flame, now make the flame low and pour the malpua batter and fry until golden brown from both sides.
- Sugar Syrup Consistency : To properly soak malpua in sugar syrup, one string consistency is the best suitable consistency.
- For Fragrance : A few tsp of green cardamom powder and saunf or fennel seed are one of the main ingredients which ultimately enhance the flavour of malpuas.
You May Like
[related-posts-thumbnails posts_number=”4″]
Malpua Recipe Video
If you want to watch malpua recipe video watch it here. Otherwise, you can read step by step recipe.
How to make malpua
Here, the complete malpua preparation is classified into three simple categories first one is making malpua batter,
second one is preparing sugar syrup for malpua rabdi recipe and the last one is making malpua recipe.
so, let’s make it now.
Making malpua batter
1. For making smooth and soft malpua batter, pour 300 grams of all-purpose flour or maida into a large mixing bowl.
2. Add 3 tbsp grated khoya or mawa in it.
3. To make malpua a little bit crispy, add 2 tbsp of semolina or sooji.
4. Now pour 500 ml of warm milk in 2 to 3 times this mixture.
5. Continuously whisk this mixture until you get a smooth, free-flowing a little bit thicker batter.
6. Then add 1 tsp fennel seed or saunf.
7. Also, add ½ tsp of cardamom powder.
8. Finally, mix everything and rest this batter for at least 1 hour.
Preparing sugar syrup for malpua rabdi recipe
1. For preparing sugar syrup aka chasni for malpua rabdi recipe first pour 150 ml of water in it.
2. Then mix 300 grams of sugar in a deep kadhai.
3. Now, dissolve the sugar completely in a medium to high flame.
4. Let the sugar syrup come to a boil for 3 to 4 min.
5. Then add 1 tsp green cardamom powder to it.
6. Now let the syrup boil sometime and check whether it becomes one string consistency. When it achieves this stage turn off the gas and set aside this syrup.
Making malpua recipe
1. Now for frying malpua pour 500 ml oil into a nonstick pan and heat in medium to high flame.
2. When the oil is hot enough, check it by throwing a small amount of batter whether it is freely rising on the oil. If it does then the oil is ready.
3. Now make the flame low and pour 3 tbsp batter in a circular shape.
4. Fry them until it’s side becomes golden brown.
5. Turn them on another side and fry that side.
6. After 3 to 4 min when both sides become golden brown.
7. Take them out immediately.
8. Now soaked the fried malpua in warm sugar syrup for at least 15 to 20 min. Pour some rabdi on top and garnish with pistachios, almonds, cashew nuts. Serve this delicious malpua rabdi hot.
Malpua Recipe Card
Here is a quick overview of all the ingredients for malpua sweet including quick step by step preparation of malpua recipe shown in the recipe card.
Take note of all ingredient lists.
📖 Recipe
Bengali malpua recipe | Malpua with rabri
Ingredients
Ingredients Of Malpua Batter
- 300 grams of maida
- ½ tsp cardamom powder
- 1 tsp saunf or fennel seed
- 3 tbsp khoya or mawa[solidified milk]
- 2 tbsp semolina or sooji
- 500 ml milk[adjust as per need]
Ingredients Of Sugar Syrup
- 300 grams sugar
- 150 ml water
- ⅛ tsp cardamom powder
- 1 tsp lemon juice [optional]
Other Malpua Ingredients
- 500 ml oil for deep fry
- 3 to 4 tbsp rabri [optional]
- 2 tbsp chopped pistachios
Instructions
- How to make malpua ?
- At first for making malpua batter in a large mixing bowl pour all-purpose flour or maida.
- Now, add grated khoya or mawa.
- Also, mix a tablespoon of semolina or sooji.
- Then gently pour warm milk in the interval and continuously whisk the mixture.
- Until you get lumps free, a little bit thicker free flowing batter.
- Next mix a teaspoon of fennel seed and cardamom powder.
- After that, set aside this mixture for at least 1 hour before making malpua balls.
- Now,to make sugar suryp add sugar and water in a 2:1 ration in a nonstick kadai.
- Dissolve the sugar and make them boil sometime in medium flame until reaches one string consistency.
- Then turn off the gas and set aside this sugar syrup for later usuage.
- Now to frying malpua balls pour ghee in a nonstick pan and melt it in medium flame.
- When ghee becomes hot gently pour the malpua batter in low flame.
- Fry them until it's side becomes golden brown.
- Flip them and fry the other side.
- When both sides become golden brown immediately take them out from pan and soak into sugar syrup at least 15 to 20 min.
- Finally, our melt in mouth bengali malpua recipe is completed,now serve this delicious malpuas with rabri and sprinkle some chopped pistachios.
Video
Notes
Malpua Recipe Note
- To make softer mouth-melting malpuas you must add khoya and warm milk while preparing malpua batter.
- To avoid further crystalization of sugar syrup you can add 1 to 2 tsp lemon juice in syrup while boiling.
Leave a Reply