Maida Malpua

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Hard

Malpua is a delicious sweet pancake which is served as both snacks and dessert in the Indian subcontinent and is specially part of the morning food served to Lord Jagannath of Puri. Malpua is also a special preparation during the Raja Sankranti festival in Odisha, India.

For making Malpua, you need to mix salt, baking powder, semolina and maida in a bowl and add water and condensed milk to make a thick batter, and set it aside for at least 15 minutes. Next, also mix water and sugar in a pan and this needs to be boiled until it becomes of 1 string consistently.

Next, ghee needs to be heated in a shallow Kadhai and spoonsful of the batter need to be poured into the hot ghee and deep-fried over a medium flame. Now, this needs to be cooked on both the sides until the Malpua attains a golden-brown colour.

Drain the Malpua on absorbent paper before dipping it into sugar syrup for a full minute and removing it later. Arrange the Malpuas on a plate and garnish with chopped pistachios. Enjoy!

Take a look at more Dessert Recipes. You may also want to try Suji Nariyal Ladoo in Hindi , Berry and Mint Compote, Bengali Date Palm Payesh, Cheese Kunafa

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  • For malpua:
  • 1/2 cup - All-purpose flour/maida
  • 1 cup - Semolina/rava
  • 1/2 cup - Sweetened condensed milk
  • 1/2 tsp - Baking powder
  • Salt to taste
  • 1 cup - Water
  • Pistachios 5-6, for garnishing
  • Oil, for frying
  • For sugar syrup :
  • 1 cup - Sugar
  • 1.5 cups - Water

How to Make Maida Malpua

  • In a bowl, mix the maida, semolina, baking powder and salt.
  • Add the condensed milk and water to it and make a batter.
  • Set aside for 15 minutes.
  • Meanwhile, mix sugar and water in a pan and boil until it is of 1 string consistency.
  • Heat ghee in a shallow kadhai, the ghee should be approximately 1-inch deep.
  • Pour a spoonful of the batter into the hot ghee and deep fry over a medium flame. Cook on both sides till the malpua is golden brown.
  • Drain on absorbent paper.
  • Next, dip the malpua into the sugar syrup for a minute and remove it.
  • Arrange on a plate and garnish with chopped pistachios.
  • Serve warm.
  • Recipe Courtesy: 4th sense cooking