Malpua
An authentic dessert recipe from Jharkhand, India
Cook Time
30 mins
Servings
4 servings
Difficulty
EasyCategory
DessertIngredients
For 4 servings
200g All-purpose flour (maida)
30g Semolina (fine sooji)
300ml Full-fat milk
40g Sugar (for batter)
200g Sugar (for sugar syrup)
150ml Water (for sugar syrup)
5g Fennel seeds (saunf)
3g Cardamom powder
200ml Ghee or oil (for frying)
0.3g Saffron strands
20g Pistachios (chopped)
10ml Rose water
12 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
In a mixing bowl, combine all-purpose flour, semolina, sugar, fennel seeds, and cardamom powder. Gradually add milk, whisking to form a smooth, lump-free batter of pouring consistency (slightly thicker than dosa batter). Rest the batter for 15 minutes.
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Prepare the sugar syrup: combine sugar and water in a saucepan. Bring to a boil, add saffron strands and rose water, and simmer for 5–6 minutes until you get a one-string consistency syrup. Keep warm on very low heat.
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Heat ghee or oil in a flat-bottomed pan (tawa or shallow kadai) over medium heat. The fat should be about 1 cm deep.
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Pour a ladleful of batter into the hot fat, spreading it gently into a round pancake about 8–10 cm in diameter.
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Fry for 2–3 minutes until the edges turn golden and the surface looks set. Flip carefully and fry the other side for 1–2 minutes until golden brown.
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Remove the malpua with a slotted spoon and immediately dip it into the warm sugar syrup. Let it soak for 1–2 minutes, turning once.
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Remove from syrup and place on a serving plate. Repeat with the remaining batter.
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Garnish with chopped pistachios and serve warm, optionally with a dollop of rabri (thickened sweetened milk) on top.
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Chef's Tips
The batter should rest for at least 15 minutes — this allows the semolina to absorb the milk and gives the malpua a slightly crisp edge with a soft centre.
Keep the sugar syrup warm throughout; cold syrup won't soak into the malpua properly and the coating will be uneven.
Fry on medium heat — too high and the outside burns before the inside cooks; too low and the malpua absorbs excess fat and becomes greasy.
Malpua is best served warm with rabri; the combination of the sweet, crispy pancake with cold, creamy rabri is the classic way to enjoy this dessert.
About This Dish
Malpua is a traditional dessert dish from Jharkhand, India. This authentic recipe provides exact measurements for cooking 4 servings.
- The batter should rest for at least 15 minutes — this allows the semolina to absorb the milk and gives the malpua a slightly crisp edge with a soft centre. - Keep the sugar syrup warm throughout; cold syrup won't soak into the malpua properly and the coating will be uneven. - Fry on medium heat — too high and the outside burns before the inside cooks; too low and the malpua absorbs excess fat and becomes greasy. - Malpua is best served warm with rabri; the combination of the sweet, crispy pancake with cold, creamy rabri is the classic way to enjoy this dessert.
Category
Dessert
Cook Time
30 mins
Servings
4 servings
Difficulty
Easy