By Rajlakshmi
October 28, 2025
A wonderful dessert, malpua is usually consumed during the festive times but it can be enjoyed all year round, on its own or with some thick rabdi dripping over it, making it even more exquisite. Just follow this recipe and you’ll have a daily supply of malpua in your home.
½ cup of maida 2 tablespoons of semolina ¼ teaspoon of crushed fennel seeds ½ cup of whole milk powder ¾ cup full-fat whole milk, room temperature ½ cup sugar Oil as required
⅓ cup of water ¼ cup of cardamom powder 10 saffron strands 3-5 chopped almonds 3-4 chopped pistachios
Take a bowl. Add the maida, semolina, fennel seeds and the whole milk powder. Mix it well.
Add milk, bit by bit and keep stirring until it turns into a lump-free batter. Cover the bowl. Let it rest for 4-5 hours.
After the hours pass, take a pan. Heat the sugar and water on a medium flame. Let the sugar dissolve completely.
Let the sugar syrup come to a boil. Add green cardamom powder and saffron strands.
Take a frying pan. Heat the oil on a medium flame. Use a ladle to pour some batter into the pan. Spread it gently in a circular shape.
Cook for 10 minutes. The batter will puff up. When golden brown on one side, flip it to the other side.
Follow the same pattern to make more malpuas. Dip them in the warm sugar syrup. Let it soak for 10-15 minutes.
Garnish with almonds and pistachios. Serve with rabdi. Enjoy!