Malpua recipe with step by step pictures. It’s my Bengali khoya malpua which I specially prepare as Janmashtami special sweet. Malpua is a scrumptious mouthwatering sweet dish of India. It is originally India’s traditional sweet and in olden days it was commonly prepared to almost every Indian kitchen during festivals. Specially Holi, Navratri, Diwali all beggest Indian festivals were incomplete without this sweet.
Malpua is actually sweet Indian pancakes with crispy edges and a soft base. Malpua’s batter basically made by maida, suji or rava, milk, sugar, and fennel seeds. It’s first fried in ghee or oil and then mostly dunked in sugar syrup. Though all do not soak it in sugar syrup. In North India, it’s mainly served with a bowl of rabri as a dipping.
Malpua has different varieties and it has many names in many states. Such as it’s called Malpuri in Karnataka, Malapua, or Malpuwa in Nepal, Avalu in Orissa. On the other hand, whereas North India and Rajasthan region use mawa or rabri for making this sweet, in Orissa, Nepal and Bangladesh ripe banana or Kela are commonly used and in West Bengal coconut is mostly used ingredient in this recipe.
This Indian style sweet pancakes mostly popular in North Indian states like Uttar Pradesh, Punjab, Bihar, or Rajasthan. Though Bengal, Orissa, Maharastra, Assam, Nepal also have their own versions for making this homemade sweet. Even Malpua is popular among the Muslim community too and they must prepare it during Ramzan month with other sweet dishes.
Today I’m going to describe one of those recipes. That is our Bengali style kheer’er malpua recipe. This sweet is actually my mom’s special recipe which is very favorite to all of us. She makes this sweet with maida or flour, sooji or semolina, grated khoya kheer or mawa, shredded coconut, sugar, ghee, milk, powdered fennel seeds, black pepper, and cardamom powder.
Though my mom doesn’t dunk it in sugar syrup. As I generally make it with sugar syrup so I’ve to make a little change in the quantity of sugar and semolina from my mom’s recipe.
Since my childhood, I have seen my mom must offer malpuas and palm fruit fritters to Lord Sri Krishna at the auspicious day of Janmashtami. As she says Lord Krishna loves to eat both, so the Janmashtami celebration is incomplete without these two sweets. Ripe palm fruit is not easily available in Bangalore so every year I also prepare malpua on the day of Janmashtami.
Though in some places it’s mainly made of whole wheat or atta and instead of sugar jaggery is used. That’s a very healthy option. Even without using khoya, you may have it as a low-calorie breakfast by replacing the wheat flour with powdered oats and jaggery with honey too.
To know this Janmashtami special khoya or mawa malpua recipe in detail, please stay with me till the end. Let me know how this Janmashtami special sweet worked at your home by writing it down in the comment box below.
Tips for making the best malpua recipe
- Don’t need to make the sticky sugar syrup for this sweet. The sticky syrup has a tendency to crystallize.
- Adding more sugar to the batter will help you to make it without sugar syrup.
- Once the batter is ready must keep it in rest for the time mentioned in this recipe to infused all flavor in it. Even it’ll also help to melt down the sugar perfectly. But if are in a hurry so to make it instantly must use powdered sugar and desiccated coconut too.
- Here I’ve used vegetable oil for frying this Indian pancake instead of ghee as I’ve used 2 tbsp ghee while making the batter.
- I’ve used a flat pan for shallow frying these pancakes. But you can deep fry it too.
- You may use store-bought khoya too. But for homemade khoya, you may check the authentic khoya recipe.
- For making the quick version of malpua, earlier you may prepare the khoya and store it in the freezer.
- Though here coconut or narkel creates a good flavor if you are allergic to it just skip it.
Happy Janmashtami festival to all of you and you may also check my one more Janmashtami special sweet doodh peda or milk peda recipe.
Even you can try my other festival desserts, i.e, North Indian festival special gajar ka halwa recipe, Independence day special tricolor peda recipe, Ganesh Chaturthi special modak recipe, rabri or rabdi recipe
Malpua recipe | Bengali khoya malpua – a Janmashtami special sweet
- 1 cup all-purpose flour
- 3/4 cup semolina or sooji
- 1/2 cup grated khoya(khoya recipe)
- 1/4 cup shredded coconut
- 1/2 cup sugar
- 1 tsp powdered fennel seeds
- 1/2 tsp green cardamom powder
- 2 tbsp ghee or clarified butter
- 1/4 tsp crushed whole peppercorns
- 1 1/2 cup whole milk
- oil or ghee for frying
- Pistachios for garnishing
For the making of sugar syrup:
- 1 cup of sugar
- 1/2 cup water
- 4-5 green cardamom
Prep time: 45 mins
Cook time: 30 mins
Served in: 1 hr 15 mins
Course: Festival sweet
Served for: 7-8 people
Author: Moumita Paul
How to make malpua recipe
Making of sugar syrup for this sweet
- Firstly, take a pan with 1/2 cup of water(1 cup=250 ml).
- Add 1 cup of sugar and 4-5 green cardamom to it.
- Now place the pan on the flame and let it boil.
- when the sugar completely melts down and it turned out to be a thick syrup, turn off the heat.
How to make malpua
- First, sieve the all-purpose flour or maida and keep it aside.
- Take a mixing bowl, add the all-purpose flour or plain maida, sooji or semolina, grated khoya, shredded coconut, ghee, or clarified butter, coarsely ground fennel seeds, green cardamom powder, crushed black pepper, and sugar. Mix it nicely.
- Now mix all the ingredients nicely by using your fingers and crush all the small chunks of khoya to make a lump-free mix.
- Now add the milk to it, to make a smooth batter from it and that batter should be lump-free. Stir it nicely for melting the sugar.
- Once the batter is ready, cover it and leave it for at least 30 mins for the best result.
- After 30 mins, stir the batter nice for 3-4 times.
- Place a pan on the medium heat and make it hot, then add oil or ghee(clarified butter) to the pan. And wait till the oil gets hot.
- Now slow down the flame and put the required amount(size as per your choice)of batter into the oil.
- After a few minutes when the bottom portion will be golden brown color then flip it over and fry it till it gets the same as the bottom.
- When both sides get a nice golden brown color then remove it from the pan and put it on a paper towel for soaking the excess oil.
- Now place the sugar syrup on low heat once more for making it a little hot. Once the sugar syrup gets hot, turn off the flame.
- When the malpuas are done, soak it into the hot sugar syrup for 2 minutes.
- After 2 minutes remove the malpuas from the sugar syrup and drain the excess sugar syrup from it before plating.
- Garnish this malpua with pistachios. Even sometimes when I make this sweet Indian pancake without sugar syrup, generally serve it with homemade condensed milk.
Malpua sweet with step by step pictures
First, take 1 cup maida or all-purpose flour and 3/4 cup sooji or semolina in the mixing bowl.
Adding 1/2 cup sugar to the bowl
Then add 1/2 cup khoya with it.
Next, add 1/4 cup shredded coconut to it.
Add 2 tbsp ghee to the mixing bowl
Add 1 tsp fennel powder, 1/2 tsp green cardamom powder, and 1/4 tsp crushed pepper.
First, mix all the dry ingredients very well and mash all small chunks of khoya to make it smooth. Then add 1 1/2 cup of milk to make a smooth batter.
Stir it till the sugar completely melts down. Now the batter is ready.
Take a ladle and stir the batter for 3-4 times before putting it to the oil.
Put the batter in the oil.
Malpua should be a nice golden brown color from both sides as shown in the pic.