Malpua- The rich taste of Rajasthani Mawa Malpua

December 10, 2021

Oldest, traditional and authentic dessert

Malpua, an Indian dessert, is one of the oldest Indian mithai. Indian food has 8000-year-old history with tis diversity of regional cuisine and variety of flavours.

Popularity across India and neighboring countries

Malpua, with its magical taste is very popular in India and its neighboring countries including Nepal, Pakistan and Bangladesh.

Ingredients of Malpua

ingredients of malpua

Malpua are essentially small pancakes made from all-purpose flour/wheat flour. They are deep-fried in desi ghee or refined oil, and then soaked in sugar syrup.

In India particularly, it is garnished with chopped dry fruits and Rabdi as toppings.

Ancient reference in scriptures

An interesting fact about it is in the Rigveda, called as ‘Apupa’. Rigveda, as we all know is the oldest of the four vedas.

It has Apupa recipe mentioned which uses barley flour and flat cakes are made from it, deep fried in ghee and dipped in honey before serving.

Food bears an important aspect of Rigveda. It symbolizes the end of ignorance and bondage from food.

Festive occasions are Malpua Time!

This dessert is a popular North Indian delicacy. During festive time and special occasions, it adds to the joy and excitement. It is popular in the northern states of Rajasthan, Bihar and Uttar Pradesh.

Let’s get cooking Malpua!

how to make malpua
  • Prep time:  25 mins.
  • Cooking Time: 25 mins.
  • Total time:  50 mins.
  • Serves: 8-10

Ingredients:

  • 100 gms. Khoa/Mawa
  • ¼th Cup (45gms) Plain Flour
  • ¼th Cup (50gms) Semolina
  • ½ tsp. coarsely crushed Saunf (Fennel Seeds)
  • ¼th tsp. Cardamom Powder
  • Clarified Butter for frying
  • 1 cup (250ml) Milk

For Sugar Syrup:

  • 1¼ th cup (290gms) Sugar
  • 1 cup (250ml) Water
  • Few Saffron Strands

Step-wise Instructions to make Malpua:

Make the malpua batter:

  • Let’s begin with making batter for Malpuas. In a large bowl, put plain flour and semolina. Mix well. Add Khoa (mawa). Grate the Khoa before adding to the batter.
  • Add milk and whisk it to form Malpua batter (free of lumps). Malpua batter has to be smooth and of pouring consistency. Add a little over ¾th cup milk (almost 220ml) to the batter.
  • Add Cardamom Powder and Fennel Seeds Powder. Mix well. Allow the batter to rest for 15 mins. Meanwhile, make Sugar Syrup.

Make Sugar Syrup:

  • Let’s begin with making batter for Malpuas. In a large bowl, put plain flour and semolina. Mix well. Add Khoa (mawa). Grate the Khoa before adding to the batter.
  • After 4 min. of cooking on medium heat, add saffron strands (kesar). Kesar adds a distinct flavor and color to the sugar syrup. Boil syrup for 2 more min. until it becomes sticky.
  • Add Cardamom Powder and Fennel Seeds Powder. Mix well. Allow the batter to rest for 15 mins. Meanwhile, make Sugar Syrup.

How to fry Malpuas:

  • Time to fry Malpuas now. In a mid-sized pan, add 200 gms. of clarified butter. Melted ghee must be about ½ inch in the pan.
  • Malpua batter is now ready. Whisk it and pouring it in the ghee.
  • Ghee has to be medium hot for frying. To check it, add a small amount of batter in ghee. As it comes floating up, it means ghee is suitably hot to start frying.
  • Fry on low-medium heat. Use a ladle to pour batter in hot ghee. Approximate amount of batter is 35 gms. Do not stir. It will settle and become round. Fry until the edges turn crispy and brown on low-medium heat.
  • The underside will leave the bottom of the pan and is now ready to flip. If you have a bigger pan, you may fry 2-3 Malpuas at a time. Remove from pan. Malpuas take about 3 minutes of frying time.

Serving Malpuas:

  • Place the fried malpuas on kitchen napkins for a while. Approximately you can make up to 8-10 malpuas. Now dip it in the sugar syrup. 
  • Sugar syrup has to be lukewarm. Ensure that Sugar syrup is lukewarm. Dip it in Sugar Syrup for 2 mins. Now they are ready to serve and relish!

Special tips for making delicious Malpuas:

  • 15 min. of resting time does magic to make it batter. It becomes amazingly rich in flavor.
  • Always fry it on low-medium heat. This makes the Malpuas crisp at the end and soft in the centre.
  • Add flavors like cardamom, fennel (saunf), coconut etc. to make it delicious.
  • A good Malpua always has crispy edges and is soft at the center.
  • To make the Malpua soft, you may add yoghurt or mashed banana to the batter.

Nutritional Info:

Indian Dessert Malpua
  • Serving Size 1 pc (36g)
  • One Malpua gives 123 calories.
  • Carbohydrates 84 cal.
  • Proteins 3 cal.
  • Fat 35 cal.
  • One Malpua provides about 6 per cent of the total daily calorie requirement of an adult diet of 2000 cal.

FAQs:

Malpua recipe
What to have along with Malpua?

A specialty of Rajasthan, it is relished with rabdi, peculiarly during festive and special occasions as a feast.

What is malpua made from?

These are essentially small pancakes made from all-purpose flour/wheat flour and they are deep fried in desi ghee or refined oil, later soaked in sugar syrup.

What is used as garnish over Malpua?

Typically, chopped dry fruits and rabdi are famous toppings used as garnish once Malpuas are ready.

Is it healthy to eat Malpua?

As it comes under the ‘mithai’ category, it is fine to relish the delicacy occasionally. But loaded with calories, with main ingredients including ghee and sugar syrup, it is rich in calories. So more often is surely not recommended.

How to use mawa/ khoa in the recipe?

Khoa (mawa) has to be grated and added while cooking this delicacy.

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