Malpua Recipe : Malpura Pancakes in Sugar Syrup!

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Basically, it is sweet and crispy crepes made up of all-purpose flour along with khoya, nuts, deep fried in ghee and then immediately drowned in sugar syrup almost like jalebi. The delicious Malpua gets you drooling with their soft and creamy texture which is fluffy in nature. Their crispy fried layers are coated with immensely sweet sugar syrup, which takes the entire taste of the sweet to another level.

The traditional way of making the Malpura at home to shallow fry but you may also deep fry them so that they get cooked evenly from all the sides and edges. The final Malpua would taste even better if you have time and can leave the batter to stay overnight. Whichever way you fry them, always use ghee instead of oil. Here I have added khoya/ Mawa but you can also add milk powder if you don’t have khoya.

Malpua holds an important place in the dessert section of a party menu especially if the menu is prepared for the marriage function. The fried saccharine pancakes made of flour dunked in sugary syrup is a perfect serving to start any occasion or to end any meal. Malpua’s have to be served hot or at room temperature. If you serve them chilled they become chewy. But you like the chewy texture you can serve them chilled also. Malpua is mostly served with rabdi. You can even serve them plain. You can even serve them with kheer. My husband likes them with kheer.

Remarks:

• Total time of cooking is 1 hour where the preparation of batter and its resting time takes 30 minutes and rest time goes into cooking.
• The measured proportion of ingredients serves 4 people, but you can increase the proportion if you want to make it in more quantity.
• Squeezing of the Malpua’s is a very important step. If it is avoided the Malpua’s will not absorb sugar syrup.
• Rose water or Jeera water can be added to the sugar syrup
• Semolina/ Rava can be added to make the malpua crispier.
• Mashed Banana, Mango pulp or fruit sauce can also be added to the batter.
• Always whisk the batter in one direction only.
• The sugar syrup can be reused to make Boondi and Motichoor k Ladoo.
• Instead of khoya, milk powder can be used.
• Do not microwave the Malpua. It would become chewy.

Garnishing:

• You can roll the Malpua in the cylindrical shape.
• You may fold the Malpua and cut in any shape.
• Garnish the fried Malpua with the chopped nuts.
• You can roast almonds, cashews or pistachio.
• You can sprinkle the powdered nuts over the fried Malpua.
• You can also add few strands of Saffron.
• Make the fried spicy peanut mixture to sprinkle over Malpua.
• You can sprinkle grated coconuts over the Malpua.
• You may lightly dust the cardamom powder.

Serving Idea:

• Immerse these rich pancakes in sugar syrup and serve them.
• Serve with the Malpua plain with the masala milk.
• They are best when served with hot rabdi.
• If you do not have rabdi, then you sprinkle some powdered sugar in the batter of the Malpua.
• The Malpua can be best accompanied with the fried Jalebi.
• You can even serve it with flavorful cold kheer. Any Kheer like paneer kheer or the Chawal kheer will taste nice.
• Another option is to serve them with sugar syrup and chopped dry fruits.

Quick Tip:

• If you feel there is need of adding more milk, then you must add milk.
• For the flowing consistency of the batter, you would need more milk.
• If for some reason, you batter has become too thin, then you add more flour.
• The addition of few tbsp. flour will thicken the Malpua Batter.
• Always use the heavy thick bottomed pan for preparing the Malpua.
• For the large batch of Malpua, you must use the wide pan. So, you can fry more than one malpua at a time.
• The Malpua can be shallow fried or deep fried.
• The leftover malpua batter can be refrigerated. You can prepare the Malpua next day also.
• You can also let the malpua batter ferment overnight. But do not over ferment it as then the batter would turn sour.

This malpua recipe is easy to make but it is a little time-consuming. But the end result of all your hard work is delicious, yumilicious malpua. Serve them hot with rabdi or you can simply eat them. Malpua is one kind of Indian Pancake which can be served for dessert or in form of sweet. This malpua recipe will give a blast of taste in your mouth. It is also one of the easiest and quickest dessert recipes which you can try at home. The method of making Malpua is very easy, the trick is to make the perfect Malpua batter.

The delicious and sweet Malpua is the popular sweet made for special festivals and various occasions. You can make this dish for the Diwali or Holi celebrations as well. It is prepared with few handful of ingredients. The main elements of this dish are the milk and the Maida. Make this soft textured Malpua for your family and friends and treat them with one of the heavenly desserts. Some people prefer to make this sweet dish with the roasted semolina.

The lovely malpua are the pancakes made from refined flour or all-purpose flour. They are fried in fat and soaked in extremely sweet sugar syrup. These sweet pancakes are popular in various regions of the India. But it is prepared in a different manner in each and every region. There is not only the variation in the type of flour used but also there is an addition of other ingredients as well few ingredients are skipped.

The Malpua’s are surely a sweet way to begin any occasion. Even they are the sweetest dish with which you can end your meal. It is prepared in almost every house and every other restaurant. For all the sweet lovers, the fried malpua dunked in syrup are a delight. The golden Malpua are extremely easy to make at home. You can also call them as the Indian version of the western pancakes. This classic Indian sweet dessert dish is totally mouthwatering.

Though it may seem that the Malpua recipe is bit time-consuming, but actually it is not. You just have to prepare the batter for the Malpua and sugar-syrup to dip the Malpua. The batter is prepared from flour, milk and few other flavoring agents. Whereas the sugar syrup takes hardly 5 minutes. Once the batter is ready, you have to pour it into the pan and dry the Malpua. You can fry them in ghee, oil or butter. Make the Malpua crispy and then soak them in sugar syrup.

Which milk to use for Making Malpua?

The traditional way to prepare the Malpua with the thickened milk. In that method, the milk is boiled, cooled and thickened. This takes a certain amount of time, so it is advisable to use Mawa which thickens the milk. It is the rich variation to the traditional way of making malpua. It is also known as the Mawa malpua. In this method, rather than just plain milk Mawa or unsweetened khoya is added to make the Malpua batter.

So if you want to add ¼ cup of thickened milk, then you can substitute it with 2 tbsp. of Mawa or 3 tbsp. of milk powder. The addition of thickened milk is optional. You can skip adding thickened milk or Mawa or milk powder and add just plain milk to make the Malpua batter. Also, to make the best tasting Malpua, you must use full fat milk. If you are using Mawa or milk powder, then mix it in the ¼ cup of warm water before adding to the batter. The addition of milk and Mawa or khoya infuses a nice aroma to the malpua.

Which flour to use for making Malpua?

This malpua recipe uses all-purpose flour for making Malpua. Traditionally the Malpua is made from the wheat flour. So you may use plain flour to prepare the Malpua. Even you can make Malpua from rice flour.

Consistency of Malpua Batter:

You can make Malpua thick or think based on your personal liking.

• If you want thick Malpua, then the consistency of the Malpua batter must be thick.
• If you want thin Malpua, then the consistency of the Malpua batter must be thin.

You can prepare the Malpua in any way which suits your preference. For the thick malpua, your batter must be fluffy. So if you are planning to make Malpua with thick layer then keep the batter slightly thicker but with little pouring consistency. The thick batter is also suggested when you are not going to serve the Malpua immediately.

Whereas, if you want to make Malpua with the thin layer, then keep the batter slightly thinner but with the free flowing consistency. Avoid making the batter too runny. If your Malpua is too thin, then it would spread too much when you ladle it on the pan.

For the fluffy batter of Malpua, you must add a pinch of soda. But if you are not using any soda in the malpua recipe, then you must beat the batter very well. Only then you can get the fluffy Malpua’s. Keep beating the batter for 1 minute. Set the batter aside for some time.
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Image Credit : Rakskitchen