Shahenshahi Malpura

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

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  • ½ cup - flour (maida)
  • ¼ cup - ground sugar
  • ½ cup - grained sugar
  • ½ tsp - saffron strands
  • 3 cups - milk
  • 25 gms - pistachios (blanched and sliced)
  • 25 gms - each of almonds, walnuts, cashewnuts and charoli
  • 1 tsp - cardamom powder, oil or ghee for deep frying
  • silver foil and a few rose petals

How to Make Shahenshahi Malpura

  • Mix together the flour and ground sugar, and add enough water to form a thick batter.
  • Soak the saffron in 1 tbsp. of hot milk for 5 mins and then crush to a paste.
  • Coarsely grind almonds, walnuts, cashew nuts and charoli.
  • Heat the milk, adding the grained sugar, cardamom and pounded nuts.
  • Cook until the milk is reduced to about half its original quantity.
  • Remove from fire and keep warm.
  • Now heat the ghee to smoking, reduce heat and throw drops of batter (each a tbsp of thickness) into it.
  • Spread each into a thin, round shape.
  • Deep fry to a rich golden colour. Drain, then cover with foil and place in a serving dish.
  • When you have fried all the malpuras like this, pour the prepared milk all over and sprinkle saffron on top.
  • Serve immediately, garnished with rose petals and pistachios.