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Malpua is a traditional Indian dessert made from a fragrant, spiced batter of milk, flour, semolina, and saffron, deep-fried to golden perfection and soaked in sugar syrup. This easy recipe lets you recreate the classic Malpua at home, perfect for festivals, special occasions, or any time you’re craving a sweet, crispy, and aromatic treat.
3 cups (750ml) milk
2 cups (400g) sugar
½ cup (65g) refined flour (maida)
1 ½ cups (360ml) water
3–4 crushed cardamom (elachai)
20–22 saffron strands
1 teaspoon fennel seeds (sauf)
2 tablespoons semolina (suji)
Oil for frying
Prepare the Saffron Milk: Soak saffron strands in 2 tablespoons of warm milk for 10-15 minutes to release the color and aroma.
Make the Sugar Syrup: In a saucepan, mix 1 cup of water and 1 ½ cups of sugar. Heat on medium and stir until the sugar dissolves. Once it reaches a one-thread consistency, add crushed cardamom and set aside.
Prepare the Malpua Batter: In a mixing bowl, combine maida, suji, fennel seeds, and saffron milk. Gradually add the remaining 750 ml milk and water, mixing to form a smooth batter with slightly thick consistency.
Rest the Batter: Cover the batter and rest for 30 minutes to allow semolina to absorb liquid.
Fry the Malpua: Heat oil in a deep pan. Once hot, pour a ladle of batter into the oil, frying in batches until golden brown on both sides.
Soak in Sugar Syrup: Dip the fried Malpua immediately into the warm sugar syrup. Let it soak for 1-2 minutes before removing and setting on a plate.
Serve: Garnish with chopped pistachios or almonds (optional) and serve warm or at room temperature.
Storage: Malpua is best enjoyed fresh but can be stored for up to 2 days at room temperature or refrigerated for up to a week.
Reheating: Reheat in the oven or microwave, and optionally dip in warm syrup to refresh the sweetness.
Variations: Add desiccated coconut for a tropical flavor, or fruit like banana or mango puree for a fruity twist.
Find it online: https://justsosavory.com/malpua/