Rajasthani Mawa Malpua Recipe
Malpua is indeed a delectable traditional Indian dessert with a rich history, especially popular in Rajasthan and other parts of North India. The combination of the soft, fluffy pancake-like malpua with the sweetness of saffron-infused sugar syrup creates a mouthwatering treat. Serving it with Kesar Rabdi adds a delightful contrast, with the cold, creamy texture of the thickened milk complementing the warm, syrup-soaked malpua perfectly.
The dish is also versatile in its garnishing, with chopped almonds and pistachios adding a crunchy texture that enhances the overall experience. Whether served alone or with Kesar Rabdi Malpua is a true indulgence that showcases the richness of Indian desserts.
Do give this recipe a try this festival and enjoy with your friends and family. ! Click here for Kesar Rabdi recipe.
Step by Step Instructions with Photos
For the Batter:
- Grate Khoya or crumble it.
- In a mixing bowl add together all-purpose flour, khoya, yogurt and baking powder and mix.
- Add milk in parts and whisk very well to form thick flowing consistency lump free batter.
- Cover and keep the batter at least for 2 hours.
For the Sugar Syrup
- Soak saffron in warm water and keep aside.
- In a deep bottom pan add sugar with water and heat it over medium flame. Cook until it reaches 1 string consistency or turns little sticky while stirring occasionally in between.
- It will take around 8-10 minutes to reach the required consistency. Switch of the flame and add cardamom powder, saffron, lemon juice and rose water and mix well. Lemon juice prevents syrup from crystalizing when it cools. Keep warm.
(To keep syrup warm - Keep the sugar syrup vessel on a hot water bath, hot water touching the base of sugar syrup vessel. And it prevents from crystallizing too.)
To make Malpua
- Meanwhile when the batter is resting blanch/soak the almonds and pistachios in hot water for 20 to 30 minutes. Peel, slice and keep aside
- Heat ghee in a flat bottom broad pan. Once ghee is hot, lower the flame.
- Pour 1 tablespoon of a batter without spreading it and fry on low-medium heat. The batter will spread on its own so don't overload the pan. 2-3 at a time depending upon size of pan.
- Flip it upside down once Malpua get immersed in the ghee. Fry the Malpua from both sides until golden brown and crisp from the edges.
- Immediately dip the fried Malpuas in warm sugar syrup for a ½ to 1 minute. Gently coat and drain excess syrup using slotted spoon or tong and immediately place on a serving plate. Repeat the same process with remaining batter.
- Top with Kesar Rabdi and garnish with chopped pistachios and almond slivers and serve.
Recipe Card
Malpua is a traditional Rajasthani Dessert Recipe served in several ways across the country, India. Malpuas are lusciously sweet, soft, fluffy yet crisp pancakes made with all-purpose flour batter, deep fried in ghee and dipped in saffron flavored sugar syrup.
- 1 cup Maida/All purpose flour
- ½ cup Khoya/Mawa
- 2 Tbsp. Yogurt/Curd
- ¼ Tsp. Baking powder
- 2 cup Warm milk
- 1 lcup Sugar
- ½ cup Water
- 1 Tsp. Cardamom powder
- Few strands Saffron
- 2 Tbsp. Rose water
- 3-4 Tbsp. Lemon juice
- For frying Ghee
- Pistachio, blanched, chopped (For garnishing)
- Almonds, blanched, chopped (For garnishing)
- Kesar Rabri (For serving)
Grate Khoya or crumble it.
In a mixing bowl add together all-purpose flour, khoya, yogurt and baking powder and mix.
Add milk in parts and whisk very well to form thick flowing consistency lump free batter.
Cover and keep the batter at least for 2 hours.
Soak saffron in warm water and keep aside.
In a deep bottom pan add sugar with water and heat it over medium flame. Cook until it reaches 1 string consistency or turns little sticky while stirring occasionally in between.
It will take around 8-10 minutes to reach the required consistency. Switch of the flame and add cardamom powder, saffron, lemon juice and rose water and mix well. Lemon juice prevents syrup from crystalizing when it cools. Keep warm.
To keep syrup warm - Keep the sugar syrup vessel on a hot water bath, hot water touching the base of sugar syrup vessel. And it prevents from crystallizing too.Meanwhile when the batter is resting blanch/soak the almonds and pistachios in hot water for 20 to 30 minutes. Peel, slice and keep aside.
Heat ghee in a flat bottom broad pan. Once ghee is hot, lower the flame.
Pour 1 tablespoon of a batter without spreading it and fry on low-medium heat. The batter will spread on its own so don't overload the pan. 2-3 at a time depending upon size of pan.
Flip it upside down once Malpua get immersed in the ghee. Fry the Malpua from both sides until golden brown and crisp from the edges.
Immediately dip the fried Malpuas in warm sugar syrup for a ½ to 1 minute. Gently coat and drain excess syrup using slotted spoon or tong and immediately place on a serving plate. Repeat the same process with remaining batter.
Top with Kesar Rabdi and garnish with chopped pistachios and almond slivers and serve.
- Consistency: If the batter is too thick, add little more milk to reach thick pouring cream consistency. And if the batter is too thin, add a few Tbsp. of flour.
- Home Made Khoya: In case if Khowa/mawa is not available with you, you may boil, simmer and reduce 1 liter of full cream milk to a coating consistency or into half. Cool down the thickened milk and add in remaining ingredients except milk. Add milk if required to make batter pouring consistency. See Recipe Notes for Recipe link.
- Allow to ferment the batter for 6-8 hours if you time and skip using baking soda.
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