Malpua - A sugary Treat

“Malpua makes you happy” very well said. To me they look like happy smileys. So here comes my mother-in-law’s recipe for all my dear viewers. The only change I made is using pure ghee for frying in place vegetable oil.


  • For malpua: 
  • 1/2 cup - All-purpose flour/maida 
  • 1 cup - Semolina/rava 
  • 1/2 cup - Sweetened condensed Milk
  • 1/2 tsp - Baking powder 
  • Salt to taste 
  • 1 cup - Warm water 
  • Pistachios 5-6, for garnishing 
  • Almonds 7-8, for garnishing 
  • Pure Ghee, for frying 
  • For Sugar syrup : 
  • 1 cup - Sugar
  • 1.5 cups - Water 


  • In a bowl, mix the maida, semolina, baking powder and salt. 
  • Add the condensed milk and water to it and make a batter. 
  • Set aside atleast for an hour.
  • Meanwhile, mix sugar and water in a pan and boil until it is of 1 string consistency. 
  • Heat ghee in a shallow kadhai. Yes, a good quantity of ghee will be required to get that divine unforgettable taste. If you have enogh time, fry one malpua at one time, so you don’t have to add a lot of ghee at one instance. Keep on increasing the quantity of ghee for frying, as and when required
  • Pour a spoonful of the batter into the hot ghee and deep fry over a medium flame. Cook on both sides till the malpua is golden brown. 
  • Drain on absorbent paper.
  • Next, dip the malpua into the sugar syrup for a minute and remove it or you can use a pastry brush to baste the sugar syrup on both sides of the malpua
  • Arrange on a plate and garnish with chopped pistachios and almonds. 
  • Serve warm. 
  • Happy Diwali 


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