Malpua (without sugar syrup) step-by-step recipe with photos.
What is malpua
Malpua is a popular sweet dish made during festivals like Holi and Janmashtami. Malpuas are similar to pancakes and are made with plain flour and some semolina. The main flavour of malpua comes from fennel seeds which makes them very unique in taste. Malpua is generally soaked in sugar syrup once fried but I prefer to make them without sugar syrup. The recipe I am sharing here is without soaking them in sugar syrup making it a very easy and quick dish.
Plain flour: Plain flour is the main ingredient of this dish.
Semolina: I use some fine semolina too which adds a nice texture to the malpua.
Sugar: I add sugar directly to the malpua batter. You may replace sugar with jaggery if you prefer it that way.
Fennel seeds and pepper: The main flavour of malpua comes from fennel seeds. Pepper does not add to the spice level of the dish but rather balances it nicely and makes it very flavourful.
Milk: I use whole milk to make malpua.
Ghee: Like most Indian desserts, I make this delicious dish with ghee.
You may add an overripe banana to make banana malpua. Make sure the batter is thick if you add banana, and keep the malpua thick.
You may replace sugar with jaggery and plain flour with whole wheat flour.
You may add some fresh cream to the malpua batter to add richness to the malpua.
Step by step instructions
1. In a large bowl, combine together flour, semolina, sugar, fennel seeds, and crushed pepper
2. Gradually add milk and combine to make a lump-free batter that is slightly thick
3. Heat some ghee in a frying pan. Add a ladle full of batter and fry on medium heat
4. Gently flip the malpua and fry on the other side until golden brown
5. Drain on a kitchen towel once done
This dish is:
- very easy to make and is ready in no time
- great for beginners as it does not involve making sugar syrup
- a perfect addition to your festivals and celebrations
This is a very simple dish to put together. Mildly sweet malpuas that have a crispy edge and a soft centre is perfect for any occasion. Do give this version a try!
Tips to make the best malpua
Always use whole milk to make the best-tasting malpua. This not just adds to the taste, it also helps to give the malpua the perfect texture.
Fry malpua in ghee. While they do work if you fry them in oil, it will compromise the taste of the malpua.
Make sure the batter is smooth and does not have any lumps. The consistency of the batter is also important. If you prefer thick and fluffy malpua (similar to a pancake), keep the batter slightly thick. If you prefer thin malpua (similar to a crepe), add more milk and keep the batter thin.
Malpua tastes best when served fresh and hot. I highly recommend not to make and store the cooked malpua. However, the batter can stay fresh for up to three days in the refrigerator. Make the batter and keep refrigerated in an air-tight container. Make malpua just before serving.
Malpua (without sugar syrup)
- 1 cup plain flour (maida)
- 2 tablespoon semolina fine (suji)
- ¼ to ½ cup sugar depending on preference
- 1 teaspoon fennel seeds
- ½ teaspoon peppercorn crushed
- ¾ to 1 cup milk
- Few tablespoon ghee to fry the malpuas
- In a large bowl, combine together flour, semolina, sugar, fennel seeds and crushed peppercorn
- Gradually add milk and combine to make a lump free batter that is slightly thick. The batter must be smooth with no lumps and pouring consistency
- Whisk the batter well for 3-4 minutes. Let it rest for 30 minutes
- Heat some ghee in a frying pan. Add a ladle full of batter and fry on medium heat. The malpuas are slightly thick, similar to pancakes
- Gently flip the malpua and fry on the other side until golden brown
- Drain on a kitchen towel once done
- Serve hot