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  1. Maida(all purpose flour) - 2 cups
  2. Milk/water - 1 cup
  3. Rava(Semolina) - 2 tbsp
  4. sugar - 1/2 tsp
  5. Sounf(fennel) - 1 tbsp
  6. Kismis(raisins) - 1/2 cup
  7. Badam(almond) - 4 chopped
  8. cardamom powder - 1/4 tsp
  9. Dry coconut(gari) - 1/4 cup chooped
  10. Baking soda - 1/4 tsp 
  11. Ghee for deep frying
  1. Sugar - 2 cups
  2. Water - 3 cups
  3. Kewra water - 1 tsp
  4. Saffron - 1/4 tsp
  5. cardamom powder - 1/4 tsp

Difficulty - easy, Preparation time 15 minutes, Cooking time - 30 minutes, serves - 8 pieces.


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At first in 1/2 cup warm water soak saffron.

                                                       Now I am going to explain you my recipe of Malpua. At first we will make Malpua batter for this in a big bowl(steel/glass) add all the batter ingredients and mix it properly in one direction till Malpua batter becomes fluffy. Now leave it for 1 hour(at least 1/2 hour). In this 1 hour you can prepare your  sugar syrup. For making sugar syrup for Malpua at first in a kadhai/pan add sugar and water when it starts boiling reduce the flame and let it boil for 10 minutes. Now add kewra water, cardamom powder and soaked saffron in it, mix it properly and switch off the flame(see my photo above).   

               Now it's time to make Malpua. For making Malpua always use flat base frying pan. Fill frying pan with ghee never more then 3 cm in height. Heat ghee (not too much). To check your batter consistency pour 1/2 tsp batter in ghee if it spreads quickly and too much then add some maida in it but if batter doesn't spread and making very thick Malpua then add some milk/water in it.

                                                                After making Malpua batter perfectly it's time to make Malpua. For making Malpua  pour 1/2 cup Malpua batter in ghee on low flame(see photo above). You can make 3-4 Malpuas at a time as per your pan size. Cook your Malpuas on low flame until become brown from bottom then flip all Malpuas and cook again until become brown(see in photo above). Now place one Malpua on puniya and press this Malpua with spatula to squeeze ghee from Malpua(see photo above). This step is very important because if you will not squeeze out ghee from Malpua properly then it would not soak sugar syrup and hence your Malpua would not be sweet and tasty. After squeezing ghee from Malpua dip it in hot sugar syrup for 10 minutes and then take out Malpua from sugar syrup(see photo above). In this way make all Malpuas. Your Malpua is  ready serve it with Mutton curry, Rustic chicken curry,Masala chola,andKofta.

Malpua is very popular in India. It is simply a pancake served hot as a dessert. Malpua is very popular in Bengal, Orissa, Bihar, Maharashtra and Rajasthan. There are several recipe of Malpua. In Bengal people mix ripe banana in Malpua batter. In Bihar people mix sugar in Malpua batter prior to deep frying it. In some state people use milk to make batter and in some state people use curd to make batter. Malpua along with Mutton curryis served in many non-vegetarian Maithil home during Holi.

                                 My recipe of Malpua is made from milk, maida(all purpose flour), sugar syrup and dry fruits. You can use water instead of milk to make batter. 



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  • Always soak  Malpua in hot sugar syrup.
  • If you want to make your Malpua long lasting or for traveling then mix Malpua batter with water.
  • You can replace rava with 1/2 mashed banana.
  • You can re use it's sugar syrup for makingBundiyaorMotichur ke Ladoo.