Photo: Gaurav Dhwaj Khadka · CC BY-SA 4.0 · Wikimedia Commons

Madhyapradesh · Dessert

Malpua

Traditional 1. Malpua recipe

🧺 Ingredients

• 125g all-purpose flour (maida)
• 10ml fennel seeds
• 3–4 green cardamom pods, crushed (or 3ml cardamom powder)
• 50g khoya or mawa (milk solids), grated fine
• 60ml curd (yogurt)
• 125ml water
• 3 pinches baking soda (approx. 1ml)
• 60ml ghee (for frying)
• 250g sugar
• 125ml water
• 1.25 litres whole milk
• 50g sugar
• 6 green cardamom pods, crushed
• 2 pinches saffron strands
• 5ml rose water (kewra) or vanilla extract
• 30g blanched, sliced almonds
• 30g blanched, sliced pistachios

👩‍🍳 How to make Malpua

1. Heat 250g sugar with 125ml water in pan on low heat
2. Stir until sugar dissolves completely
3. Stop stirring; let syrup boil until it reaches "½ string" to "1 string" consistency (~108°C)
4. Test: drop in cold water; it should form thin thread that stretches
5. Keep warm on low heat or water bath while cooking malpuas
6. Mix flour and crushed cardamom powder in bowl
7. Stir in grated khoya and curd
8. Add 125ml water gradually; whisk until lump-free batter (thicker than dosa batter, thinner than dough)
9. Rest batter 30–40 minutes at room temperature (this allows flavours to meld)
10. Just before frying, add 3 pinches baking soda to batter; mix well gently (batter will rise slightly)
11. Heat 60ml ghee in pan to 85°C (medium-low heat; ghee should shimmer but not smoke)
12. Using 2–3 tbsp batter per malpua, pour batter in circular pool onto ghee
13. Fry 2–4 malpuas at a time (do not crowd pan)
14. First side: fry 2 minutes until base turns light golden (do not fry too dark)
15. Flip carefully using spatula; fry reverse side 1.5 minutes until golden with crispy edges
16. Base should be light golden, edges should be darker and crispy
17. Remove with slotted spoon immediately
18. While still hot, dip malpua into warm sugar syrup, coating quickly on both sides
19. Remove with slotted spoon, drain briefly on wire rack
20. Blanch almonds in hot water 20–30 minutes; drain, peel, slice thin
21. Repeat with pistachios
22. Heat milk in heavy pan to 95°C; bring to simmer on medium heat
23. Reduce heat to low; continue simmering, scraping cream from sides and stirring back in
24. Simmer 45 minutes until milk reduces to approximately half volume (yields thick, rich rabri)
25. Add sugar, crushed cardamom, saffron strands; stir for 1 minute
26. Add rose water
27. Cool completely, then refrigerate minimum 2 hours
28. Top malpuas with spoonful of chilled rabri; garnish with sliced almonds and pistachios
29. ---

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