By Shreya Sarpal
November 25, 2025
Malpua is a festival favourite with crisp edges and a syrup-soaked soft centre. Made with flour, milk, and spices, it’s rich and indulgent. Best enjoyed warm, especially when paired with creamy, thick rabri.
Batter: 1 cup all-purpose flour 1 cup milk 2 tbsp semolina 2 tbsp sugar ½ tsp fennel seeds ¼ tsp cardamom powder For frying: As-needed ghee Sugar Syrup: 1 cup sugar ½ cup water Optional saffron / cardamom
Whisk flour, milk, semolina, sugar, fennel, and cardamom into a smooth, flowing batter.
Rest the batter for 20-30 minutes to let the semolina soften.
Heat ghee; pour a small ladle of batter and fry until golden on both sides.
Prepare a warm one-string syrup and keep it ready.
Dip each malpua for 20-30 seconds in syrup and serve warm.