Recipe by
Total Time:
9 hours
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: No-Bake Recipe
Difficulty: Medium

Take a look at more Dessert Recipes. You may also want to try Dal Ke Jamun, Baked Mawa Gujiya , Moong Dal Obbattu, Mango Custard with Vanilla Creme

Rate This Recipe


  • 3 cups - fine wheat flour
  • 1 cup - fine semolina (suji)
  • 2 cups - grated jaggery (gur)
  • 2 tbsp ghee
  • 1 tbsp peppercorns
  • 2 cups - milk
  • 1 lime
  • 1 tbsp - curd
  • Pinch each of salt and soda.

How to Make Malpua

  • Place the flour & the semolina in a dekchi and mix them with milk, curd, jaggery and a pinch of salt.
  • Beat for at least for 5 to 7 minutes so that the mixture becomes light and fluffy.
  • Pound the peppercorns coarsely and add to the mixture.
  • Heat 2 tbsp of ghee and pour over the mixture.
  • Mix well, cover the dekchi and let it stand for 7-8 hours in a warm place.
  • The mixture would have puffed up by this time. Stir well. If thick, add a little milk or water to bring it to pouring consistency.
  • Add and blend in the pinch of soda and lime juice.
  • Place a deep frying pan with lot of ghee in it. When hot, lower the flame and gently drop in 1 tbsp of the ready batter into the heated ghee.
  • Fry to a golden brown colour on both sides.
  • Take out with a slotted spoon and place in a strainer so that the extra ghee drips down.
  • Fry all the Malpuas.