Malpua Recipe | How to make Malpua

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Delicious, fried and soaked in sugar syrup, this is all you need to satisfy your sweet craving. The dish finds its origin in North India and is a must have dish during the festival of Holi. It is also very popular in Odisha where it is served to lord Jagannath of Puri in his Sakala Dhupa.

There are different versions of the dish that give a slight variation in the taste. Some require adding khoya or mava to the batter. For others, you can add a couple of ripe mashed bananas to the the batter. You can also add dry fruits of your choice, especially raisins. The softest version of pua comes from adding banana to the batter mix which gives it a great taste too.

Malpua Recipe
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Malpua

Malpua are offered as Prasad to the Lord Jagannath of Puri in Orissa. Apart from that, they are quite a popular dessert in most festivals or even parties / weddings. Malpua are made in a variety of combinations, be it only with maida or along with milk powder, rawa, mawa, paneer etc. The basic recipe can easily be adjusted to make it richer and also flavours can be intensified as per taste buds.
Course Sweets
Cuisine Indian
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 medium sized Malpuas
Calories 445 kcal
Author Anju Bhagnari

Ingredients

  • ½ cup Maida
  • ½ cup Milk Powder
  • 1 cup Sugar
  • 1 cup Water
  • 1 cup Milk
  • 1 teaspoon Black Peppercorns (crushed, (optional))
  • ¼ teaspoon Saunf Powder (optional)
  • ¼ teaspoon Elaichi Powder
  • Few Almonds & Pistas (slivered)
  • 1 cups Ghee or Oil

Instructions

  1. Mix together maida and milk powder.

  2. Add milk little by little and whisk well with a balloon whisk.

  3. If using the black peppercorns and saunf powder, add them and give a whisk.

  4. The batter formed will be very thin and falls in a steady stream from a spoon.

    Malpua Recipe step by step
  5. It will be much thinner than a dosa batter.

  6. Let it rest for 20 minutes.

  7. To make the sugar syrup, take sugar and water in a thick bottom pan.

  8. Let it cook on low flame for 8 to 10 minutes.

  9. Take a drop between the thumb and forefinger and gently pull them apart.

  10. If the syrup forms a string, it is done.

  11. Shut off the flame and add the elaichi powder to Syrup.

    Malpua Recipe cooking process
  12. Now, whisk the Malpua batter very well before cooking to get them light and fluffy.

  13. Heat any shallow flat base pan or a non-stick pan.

  14. Heat about 1 cup ghee on low heat.

  15. Drop 2 tablespoons of the batter into the medium hot ghee.

    Malpua Recipe
  16. Keep the flame low.

  17. The batter will spread quite a bit.

  18. Cook on both sides till it turns to light golden brown.

  19. Remove with a slotted spoon and place on paper towels to remove excess ghee.

    How to make Malpua
  20. Similarly, cook all Malpuas.

  21. Place them on a deep plate and pour the sugar syrup on top.

  22. Let it soak for 3 to 4 minutes.

  23. Remove each Malpua and gently press to drain off excess sugar syrup.

  24. Place it on a serving plate and garnish with the almonds and pista slivers.

    Malpua Recipe

Pro tips for making the pua include getting the batter consistency right and also keep the oil temperature hot at first and then lower it to ensure the pua cooks well inside out. After this, you can add your first set of puas into the sugar syrup and let it sit for 5 – 7 minutes to soak it in and then remove it a set aside. This will keep the pua easy to pick up and eat. If you like it syrupy, you can always top it with some extra syrup, dry fruits and even some rabdi on the side before you serve.

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