By  Moumita Paul

Malpua recipe - story of sweet shop's style khoya malpua at home

About this Malpua Recipe

Sweet shop style soft juicy delicious malpua recipe with a soft base & crisp edges, learn how quickly make it at home with maida, suji, khoya, coconut & a few simple ingredients with step by step picture details.

For Making Malpua's Batter Maida/All purpose flour, Suji/Semolina/Rava, Khoya, Grated Coconut, Ghee, Sugar, Milk, Green Cardamom/Choti Elaichi powder, Fennel/saunf powder, Whole Black pepper corn.

Ingredients of Malpua

For Deep Frying Ghee or Refine oil/Vegetable Oil or Both  For making Sugar syrup Sugar, Water, Whole Green Cardamom/Sabut Choti Elaichi

Other Ingredients:

Making The Batter

For making malpua first need to make a smooth batter of maida, suji, grated khoya, shredded coconut and sugar, flavoured with ghee, crushed fennel seeds, black cardamom & green cardamom. Rest it for 30 mins.

Making malpua

Frying Malpuas

For frying malpua, first, heat a pan with ghee or vegetable oil or equally mix of both. Once oil gets hot, put a spoon full of batter into the oil. Fry it until golden from both sides. Remove it in a paper towel to soak excess oil. 

Making Sugar Syrup 

Heat another pan with sugar+ water+ crushed green cardamom. Once the sugar completely melts, boil the syrup for 5-6 mins on medium flame. Sugar syrup is ready to dunk the malpuas in it.

Malpua In Sugar Syrup

Dunk the fried malpuas into hot sugar syrup for 2 mins soaking. After 2 mins take out the malpua from the syrup, drain the syrup well & sweet shop style soft & juicy khoya Malpua is ready for plating.

How To Plating Malpua

After draining the excess sugar syrup, directly serve the malpuas or plating the malpua by garnishing with rabri and pistachio on its top. Malpua is lord Krishna's favourite food, so can make this sweet at home for upcoming Krishna Janmashtami festival too.

Thank you

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