Malpua Banane Ki Vidhi | Malpua Recipe with Khoya | मालपुआ बनाने का तरीका

Looking for Malpua Banane Ki Vidhi? You are in for a treat! This is the Best Malpua Recipe that you'll ever find. I can bet you on that.

Malpua is basically fat, fluffy, and soft flatbread which looks quite like a pancake only it's not a pancake. It's so much better than that. Malpua is a sweet dish that is popular all over India and now abroad as well.

Malpua batter is made by combining flour, semolina, Khoya, Saunf, Kuti hui Kali Mirch (crushed black pepper), baking soda, chopped cashews, chopped coconut, and of course milk. Looking at the ingredients I am sure you must be thinking about its taste.

Malpua and I share a deep bond since childhood. I have grown up eating Malpua. It is one of those sweets which I have cherished since time immemorial. I remember as a child my granny used to make Malpuas. That recipe passed on to my Mom. And, today, I am the one who is making it. Honestly, I had never imagined that I would be able to make Malpuas someday. In fact, I still remember that ambiance in my home when Malpuas used to be made.

My granny would tell my dad about the things needed for the recipe. He would diligently note it down. Starting from ghee to coconut to khoya to baking soda/eno or cashews and etc. I as an innocent kid would lurk around in one corner soaking in all the frenzy.

There was that excitement because something amazing was cooking in the kitchen. My dad would get ghee. He would get a coconut. He would cut open the coconut and give me the coconut water in a glass. Then my Mom and my Granny would start making the Malpuas.

Generally, they made the batter during the day time and fried it, and served it during the night. So, the evenings used to be so amazing. I would be doing everything - like playing with my friends, studying, or rather pretend to study, and still, my ears would be there in the kitchen where all the fun and action was going on.

Eventually, they would be frying the Malpuas and then dipping them in sugar syrup. I was so small that I couldn't get up and look over the kitchen sink where the Malpuas would be frying. All I could grab was the excitement of people outside the kitchen and the care with which my Granny and my Mom and of course, the smoke that emitted from Malpuas being fried.

Lastly, when it was served to me, I would be dying to dig into it. Sadly there was no Instagram at that time, for me to take a snap and share my thoughts on this. But, today, there is and to date, eating Malpuas is one of the most amazing things about my life.

Well, let's talk about taste first:

Malpua tastes divine. In fact, it is the first sweet that I have loved since my childhood. It's so soft and fluffy and fat and just so comforting. Talking about flavors, I like the hint of Kali Mirch (black pepper) and Fennel Seeds (Saunf). Besides that, I like the bite which is provided by coconut and cashews. Dipped into sugar syrup they have a beautiful sweet layer on the outside with a soft, crunchy, and appetizing filling on the inside. Khoya makes the Malpua taste richer and tastier.

How to Make Malpuas? (Malpua Banane Ka Tarika)

• Make Malpua Batter: In a small bowl combine Flour (maida), semolina (sooji), Grated Khoya, Fennel Seeds (Saunf), Crushed Black Pepper (Kali Mirch Powder), Baking Soda/Eno, Crushed Cashews (Kaju), Coconut (Nariyal) and Milk (Dudh). Mix until the batter is smooth and lump-free.
• Fermentation: Allow the batter to stay in a hot and humid place for at least 3-hours before making the Malpuas. I generally keep it covered in a humid place overnight. When you keep it overnight, it tastes even better. You get softer and fluffier Malpuas.
• Make Sugar Syrup: In a pan heat some sugar and water. Allow it to come to a boil. Stir lightly. And, allow it to get a little syrupy. Don't make it too thick. It should be thin.
• Fry Malpuas: Now heat some oil and ghee in a non-stick pan. As the oil turns slightly hot, add your Malpua batter in the center. Add some more around it. You can either make small Malpuas but I LOVE large, round and fluffy Malpuas. So, I made a large one. Allow one side to get fried. Once you see small holes poping on the Malpua then flip it over and allow the other side to get fried as well. Both sides should be fried until they are golden brown.
• Dip in Sugar Syrup: As soon as the Malpuas are fried and out of the oil, dip them in Sugar Syrup. Let it stay in the sugar syrup for 5-minutes. Then gently flip over and allow the other side to stay in the sugar syrup for 2-3 minutes. Then take it out and Serve on a plate.
• Garnish and Serve: To garnish my Malpuas I like to make small slivers of Almonds and chop pistachios finely.

Things to Take Care of while Making Malpua:

• Consistency of the Batter: Once you make your Malpua batter it will look liquidy and lose. But, allow it to sit for a couple of hours or overnight. And, it will become thick. In case, it is too thick you can loosen it out with some milk.
• Spices: We add crushed Black Pepper (Kali Mirch Powder), and Nutmeg (Jaifal) for that beautiful fragrance and taste.
• Frying Malpuas: Do not add the batter if the oil is not hot enough. Once you add the batter don't make it too thin by rotating your spoon around the edges. If it turns too thin it will break apart.
• Do not Dip in Sugar Syrup too Long: If you dip your Malpuas in Sugar syrup for too long, they will become soggy and will break apart when you try to pick them out.

So, these are the things that you should be careful of while making Malpuas.

Other Sweets you can try:

• Authentic Monohora Sweet Recipe
• Easy Besan Ladoo Recipe
• Dates Coconut Ladoo Recipe

Did you make this recipe? Please leave a rating below. Share your Malpua image on Instagram. Tag us @twinskirasoi hashtag it #twinskirasoi.