Malpua Recipe| Malpua without khoya

Malpua (मालपुआ) is a sweet dessert that is very popular in North India. It can be easily prepared at home. These fried pancakes dipped in sugar syrup are delectable dessert for Festival or any other special occasion. Malpua is prepared using all purpose flour, sooji, milk and milk powder. Malpua is deep fried in desi ghee and dipped in sugar syrup. They are flavoured with cardamom powder and saffron.

Malpua can be prepared in several ways depending on preference. This dish can be made with milk, khoya or milk powder. They are also served with rabri. Rabri accentuates the flavour of this recipe. Here I am sharing the malpua recipe using milk powder. If you don’t have khoya, you may try this recipe.

To make malpua, mix all purpose flour (maida), sooji, milk powder and milk to make a smooth and lump free batter. Deep fry them and soak in sugar syrup for 15 minutes. These malpuas are so soft that they will melt in your mouth in just a minute. Try this recipe at home.

Course: Dessert
Cuisine: Indian
Prep. Time: 20 minutes
Cooking Time: 25 minutes
Serving: 3

Ingredients:

1 cup Maid (all purpose flour)
¼ cup Sooji (rava)
1 tbsp. milk powder
1 cup milk
1 cup sugar
1 cup water
¼ tsp. cardamom powder
3-4 strings of saffron
Oil for frying

Instructions:

Making of sugar syrup-

Add sugar and water in a pan on high flame. Let the sugar dissolve in water. After 5-10 minutes, add cardamom powder and saffron. When sugar syrup become sticky, turn off flame and keep aside.

Making of Malpua-

Take a bowl, add maida, sooji and milk powder.

Pour milk little by little.

Mix properly to make a smooth and lump free batter. It should be of pouring consistency. Keep aside for 15 minutes.

After 15 minutes, check the consistency, rava makes the batter thick. If required, add more milk and beat well.
Heat oil in a pan on medium flame. When oil become hot, pour a ladleful batter in the oil. It will take a round shape on its own.

Fry on low flame from both sides.

When it became golden brown, remove from oil. Drain the excess oil. Make all the malpuas in same manner.

Dip all malpuas in sugar syrup for 15 minutes.

Drain the malpua from syrup. Garnish with almond and saffron. Serve immediately.

Tips:

You may use wheat flour in place of refined four.
You may add fennel seed powder and a small pinch of salt.
Add khoya in place of milk powder.
When you have prepared the batter let it sit for 15 to 30 minutes before frying the malpua.

You may also like other sweets:

Rice Kheer
Fruit Cream
Sooji ka halwa
Lauki ka halwa

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