Malpua Recipe – Fried Indian Dessert
Bengali Malpua is a fried pancake dipped in Chashni, served with rabdi. Fluffy inner part with crisp edges. Tried and tested recipe with video and images.
Maahi Gupta Updated 13 Jul, 22
Malpua Recipe – Fried Indian Dessert
Bengali Malpua is a fried pancake dipped in Chashni, served with rabdi. Fluffy inner part with crisp edges. Tried and tested recipe with video and images.
- 100 Gms Khoya (Mawa)
- 1 Cup All Purpose Flour (Maida)
- 1 Cup Warm Water (or enough for making dough)
- 1 Pinch Baking Powder
- 1/2 Tsp Fennel Seeds (Saunf) (Saunf)
- 2 Cup Oil (or enough for frying)
- 3/2 Cup Sugar Syrup (Chashni – enough to completely submerge Malpua)
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!
- Garnish Malpua with Pistachio pieces before serving. Note that Pista should not be salted.
- Malpua is also served with Rabdi on top.
- Maplua tastes best if served right after preparation. But, you can keep preserve it in refrigerator for 4-5 days easily.
- If you have refrigeration Malpua, then use the Microwave to re-heat before serving.
- If you refrigerate, then there is a good possibility that the Sugar syrup chashni will solidify too. It may or may not taste well if you plan to melt it again using microwave heating. So, it is advisable to re-heat using the stove.While you use stove, make sure that you have enough chashni in the heating pan to avoid Malpua’s burning.