Malpua, / Malpura, is a traditional Indian sweet dish popular across the country for its rich flavors and delicate textures. This deep-fried dessert, soaked in sugar syrup, is a favorite during festivals and special occasions. Whether you’re looking to recreate a cherished family recipe or trying it for the first time, this guide provides a detailed, easy-to-follow method for making perfect Malpua / Malpura at home.
Malpua / Malpura Recipe
Malpua, / Malpura, is a traditional Indian sweet dish popular across the country for its rich flavors and delicate textures. This deep-fried dessert, soaked in sugar syrup, is a favorite during festivals and special occasions. Whether you’re looking to recreate a cherished family recipe or trying it for the first time, this guide provides a detailed, easy-to-follow method for making perfect Malpura / Malpua at home.
Ingredients For the Batter
Ingredients for the Sugar Syrup
Instructions
Preparing the batter
Mixing the Dry Ingredients: Start by combining the all-purpose flour, semolina, and baking powder in a large mixing bowl. Ensure that the ingredients are well-blended to avoid lumps.
Incorporating the Wet Ingredients: Slowly add the milk and yogurt to the dry mixture. Stir continuously to create a smooth, lump-free batter. The consistency should be similar to pancake batter—neither too thick nor too runny.
Flavoring the Batter: Add a pinch of cardamom powder to the batter. This spice adds a subtle, aromatic flavor that complements the sweetness of the Malpura. Let the batter rest for about 20–30 minutes. This resting period allows the semolina to absorb moisture, giving the Malpura its unique texture.
Preparing the Sugar Syrup
Dissolving the Sugar: In a saucepan, combine the sugar and water. Stir the mixture over medium heat until the sugar completely dissolves.
Adding Flavors: Once the sugar has dissolved, add the cardamom powder and saffron strands to the syrup. The saffron gives the syrup a beautiful golden color and a rich aroma, while the cardamom enhances the overall flavor.
Achieving the Right Consistency: Allow the syrup to simmer until it reaches a one-string consistency. To test this, take a small drop of syrup between your thumb and index finger; when you pull them apart, it should form a single string. Once this consistency is achieved, add the lemon juice. The lemon juice prevents the syrup from crystallizing.
Keeping the Syrup Warm: Remove the syrup from heat but keep it warm. You can place it in a double boiler to maintain its temperature while you fry the malpuas.
Servings 12
- Amount Per Serving
- Calories 98kcal
- % Daily Value *
- Total Fat 3g5%
- Saturated Fat 2g10%
- Cholesterol 9mg3%
- Sodium 10mg1%
- Potassium 40mg2%
- Total Carbohydrate 14g5%
- Sugars 7g
- Protein 1g2%
- Vitamin A 35 IU
- Calcium 29.5 mg
- Iron 0.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Frying the Malpuras
Heating the Oil/Ghee: Heat ghee or oil in a deep frying pan over medium heat. Ghee is traditionally used for frying Malpura, as it adds a rich flavor and enhances the dish’s aroma.
Frying the Batter: Once the oil is hot, pour a small ladleful of batter into the pan. The batter will spread out into a circular shape. Fry the Malpura on medium heat until it turns golden brown on both sides. Ensure the Malpura is evenly cooked by flipping it occasionally.
Soaking in Syrup: Once the Malpura is fried to a perfect golden brown, immediately dip it into the warm sugar syrup. Allow it to soak for a few minutes so that it absorbs the syrup fully.
Repeat the Process: Continue frying the remaining batter in batches and soak each Malpura in the syrup. Ensure that each Malpura is well-soaked before serving.
Serving Suggestions
Malpura can be served warm or at room temperature. It is often garnished with slivers of almonds or pistachios for an extra touch of richness. Some variations of Malpura are served with a drizzle of rabri (thickened sweetened milk), enhancing its decadence.
Tips for Perfect Malpura
Consistency of the Batter: The batter should be of the right consistency—neither too thick nor too thin. If the batter is too thick, the Malpura will be dense; if too thin, it will not hold its shape while frying.
Oil Temperature: Fry the Malpura in medium-hot oil. If the oil is too hot, the Malpura will brown too quickly on the outside while remaining uncooked on the inside.
Syrup Soaking: Ensure that the syrup is warm when you soak the Malpura. If the syrup is too cold, the Malpura will not absorb it properly.
Resting the Batter: Allow the batter to rest before frying. This helps in achieving the desired texture.