Malpua is an Indian pancake served as a dessert or a snack. The batter for malpua in some areas is prepared by crushing ripe bananas, adding flour, and water. Alternatively, the batter can also be prepared by crushing coconut and then adding flour, and milk. The mixture is delicately seasoned with cardamoms and is deep fried in oil, and served hot. In Odisha the malpua fritters are dipped in syrup once they are fried. The Bihari version of this dish has sugar added to the batter, prior to frying. Amaze your family with these incredibly delicious and flavorsome malpuas, that are crisp on the edges with a soft center. Be it any festival or celebration, these malpua are going to be all the rave at your next party. Serve them however you like - drenched in the sugar syrup or with rabdi, they look, smell and taste incredible!


Maida - 1 cup 

Milk Powder - 1 cup 

Rawa - 2 tbsp 

Crushed Fennal Seeds - 1 tsp 

Milk - 2 cups 

Ghee for frying

Sugar - 1 cup 

Water - 1/2 cup 

Saffron Water - 2-3 tbsp 

Chopped Pista

Chopped Almonds


In a bowl, put one cup of maida. Add one cup of milk powder to this. Next add two tablespoons of Rawa. Add the crushed fennel seeds and the two cups of milk. Whisk in to a batter. 

Pour ghee in a wok and once the ghee is hot, pour in a scoop of the batter made above in a shape of a small roti. Cook it nicely. 

In a pan, take some sugar and add water to it. Add 2-3 tbsp of saffron water to this. Dip your cooked malpua in this water and let the malpua soak it in. Once you take it out, garnish with chopped almonds and pistas.