Malpua

Malpua Recipe

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About Malpua Recipe:

Malpua is a traditional North Indian sweet dish that is soft, fluffy and crisp. The origin of this dish goes back to the Vedic Period. The very first mention of this dish can be found in the Rigveda as 'Alpua'. Some food historians consider this to be one of the oldest Indian sweet dishes. It is relished in parts of Bengal, Bihar, Orissa, Nepal and Bangladesh during various festive occasions. Pua, or the Indian sweet pancake, is coated with sugar syrup and served with rabri or thickened sweeten milk. It has an endless variety of recipes influenced by India's different cultural and geographical diversity. In the Jagannath temple, Puri, malpua is presented as the first offering (Sakala Dhupa) to Lord Jagannath every morning. Popularly known as 'Amalu', this sweet dish is also an integral part of the Chappan Bhog, offered to Lord Jagannath. It is also enjoyed as Pithley during the winters in Bengal.

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  • 10 Ingredients
Ingredients
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Ingredients for Malpua Recipe

  • 1 cup All purpose flour
  • 1 teaspoon fennel seeds
  • 3-4 Cardamoms
  • 0.33 teaspoon cardamom powder
  • 3 tablespoon grated khoya
  • 3 tablespoon curd/yogurt
  • 1 teaspoon baking soda
  • 3 teaspoon Ghee
  • As required Oil
  • As required Water
Nutrition
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Directions

How to Make Malpua Recipe

STEP 01

In a mixing bowl take 1 cup all-purpose flour, 1 tsp fennel seeds (saunf), 3 to 4 cardamoms, crushed or ⅓ tsp cardamom powder. Mix the dry ingredients well.

STEP 02

Add 3 tbsp grated khoya and 3 tbsp curd/yoghurt. Please use fresh yoghurt. Instead of khoya/mawa you can also use whole milk powder.

STEP 03

Add ½ cup water.

STEP 04

Begin to stir.

STEP 05

Stir to a thick flowing batter without any lumps. Cover and allow the batter to rest for 30 to 40 minutes. You can even keep the batter for about 2 hours at room temperature.

STEP 06

Meanwhile, when the batter is resting, blanch the almonds and pistachios in hot water. Keep them soaked in hot water for 20 to 30 minutes. Then peel.

STEP 07

Slice them and keep them aside.

STEP 08

Just before you begin to fry the malpua, prepare the sugar syrup. Heat ½ cup sugar and ¼ cup water. Here I have used cane sugar and hence this golden colour.

STEP 09

On a low flame simmer this mixture. Also, stir well so that the sugar melts.

STEP 10

You need to have a ½ string or 1 string consistency in the sugar syrup. If you cannot achieve these string consistencies then just make a sticky syrup.

STEP 11

Heat 3 tbsp ghee in a pan or griddle. Here I am shallow frying the malpua instead of deep-frying them. You can also deep fry.

STEP 12

Lastly, add 3 pinches baking soda or ⅛ tsp baking soda to the malpua batter.

STEP 13

Mix very well. This is important as you want the baking soda to be mixed evenly.

STEP 14

Lower the flame. Take 2 tbsp to 3 tbsp of the batter and gently pour it on the hot ghee. Spread the batter lightly with the back of the spoon. Make 2 to 4 malpua

STEP 15

When the base becomes lightly golden, flip over.

STEP 16

Flip once more and fry the other side.

STEP 17

Flip again and fry till they have a crisp edge and are golden. Fry malpua this way and add more ghee if required while frying.

STEP 18

Drain them on paper towels to remove excess oil.

STEP 19

Then immediately place the fried malpua in the warm sugar syrup.

STEP 20

Gently coat them with the sugar syrup with the help of a spoon.

STEP 21

Remove the malpua and place them in a serving tray or plate.

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