How to make Malpua | Malpua with rabdi recipe

Recipe for Malpua with video and step by step photos given below.

Malpua recipe is a traditional recipe made almost in every households in India. Method of preparation may differ from region to region.

In South India coconut is used in the batter while in North India mawa or khoya is used. Sometimes milk powder is also used to make it. Mashed banana is also used to make and flavoured it.

It can be called as an Indian deep fried pancake served with nuts and rabdi.

Malpua

This Malpua recipe is a commercial recipe made by traditional Halwais where milk is first evaporated and reduced and mixed with all purpose flour, corn flour and saunf powder. It is then deep fried in ghee till crisp golden.  Soaked in sugar syrup and serve hot with rabdi.

In commercial recipe, there is ingredients are used in a proper portion wise ratio. Here for the recipe of Malpua the ratio is   for 5 litre milk 250 gm all purpose flour and 50 gm corn flour.

If using 5 litre milk then take 250 gm Maida and 50 gm corn flour. You can adjust the ratio accordingly.

This Malpua recipe is without khoya instead milk is evaporated to reduced and mixed with Maida and corn flour to make the batter. This recipe is similar to Bengali Malpua recipe.

If you love Bengali sweet recipe then I am sure you would love the recipe of White and orange rasgulla recipe as well.

In Malpua recipe with khoya, all purpose flour is mixed with crushed fennel seeds, grated khoya and yoghurt.  Water is slowly added to make the batter.

In place of khoya you can use milk powder to make the Malpua batter. Which is an instant Malpua recipe. Just mix milk powder with Maida and saunf powder or cardamom powder then add water slowly to make the batter.

Tips

• Batter is a important factor for a good quality Malpua. It should be lumps free and having a medium consistency in texture. Nor thick or runny.

• After making the batter, it is good to stain in once to be sure there is no lumps.

• Use a wide open pan while frying the Malpua. Always keep the heat flame low while frying them.

• Sugar syrup should be light hot while dipping the malpuas inside it. And its consistency should be medium like one string consistency.

• For making it crisp from outer side edges and soft from inside deep fry them.

   Recipe for Malpua

Malpua

Preparation time :-  25 minutes

Cooking time :- 10 minutes

Total time :- 35 minutes

Yeilds :- 8 servings

Author :- Mobasir hassan


   Ingredients :-
 
   • 2 litre milk (full fat)

   • 100 gm all purpose flour (Maida)

   • 20 gm corn flour

   • 1/2 teaspoon saunf powder (fennel seeds
     powder slightly crushed)
 
   • Ghee or oil for frying

   • nuts for garnishing

For sugar syrup

   • 500 gm sugar

   • 300 ml water

   • 1/2 teaspoon lemon juice ( optional)

   •  3 green cardamom

   How to make the recipe

Preparation

   1. Heat the milk in a thick bottom vessel
       or pan in medium flame.

   2. Stir continuously and reduce the
       quality of the milk to 2/3rd.

   3. Remove the milk and cool down
       completely.

     Making sugar syrup

   1. Heat 500 gm sugar with 300 ml  water
       in medium flame. Add crushed
       cardamom pod.

   2. When the sugar start to dissolve lower
       the flame to low. Add the lemon juice.

   3. Simmer the sugar syrup for 8 - 10
       minutes to get a one string consistency.

   4. Or just make a medium consistency
       sugar syrup. Lemon juice prevents
       crystallization of the sugar syrup.

   5. Remove the pan of the sugar syrup.

Make the Malpua

   1. Take the reduced milk in a mixing
       bowl and mix with Maida and corn
       flour.

   2. Whisk to form a smooth batter without
        any lumps. It should be a thick batter of
        pouring consistency.

   3. Now stain the batter using a stainer.
        Mix the crushed saunf powder nicely.

   4. Heat oil or ghee in a wide pan on
        medium flame. When the oil become
        hot, lower the flame to low.

   5. Pour a small ladle full of batter into the
        ghee. The batter will form a round
        shape on its own.

   6. Similarly pour batter to make more
        Malpua on the pan adjusting the space
        of the pan.

   7. Fry them on low flame till crisp golden.

   8. Flip when one side become golden to
        another side and fry.

   9. Remove the Malpua and drain oil from
        it.

  10. Dip them in light warm sugar syrup.

  11. Garnish them with nuts or pour rabdi
        over them and serve hot.

                         Video

       Malpua recipe video

     
       Nutritional value( estimated only)

       • Calorie :- 216

       • Fats :- 3 g

       • Carbohydrate :- 41 g

       • Protein :- 5 g

       Serving tips for Malpua

       • Malpua are served with rabdi.

       • Different types of nuts like almond,
          cashews and pistachios are served
          along with it

       Recipe notes

       • Cook them on slow flame like gulab
         jamun. Then you will get the crisp
         outer edge of the Malpua.

       • If you fry them in hot oil they will
         become fluffy.

For more traditional Indian desserts, sweets recipes

             • Kala jamun recipe

             • Moong Dal halwa

You can read below the step by step photo I instructions for making the recipe of Malpua for a better understanding.

Preparation

1. Heat the milk in medium high flame. Stir continuously so that it won't get burn in the bottom.



2. Reduced the milk to 1/3 rd quality. Just like rabdi type texture.



3. Remove and let it cool down completely.

4. Make a sugar syrup with a string consistency by adding water with the sugar.

5. You can add lemon juice into the sugar syrup to prevent from crystallization.

6. Remove the sugar syrup in a container.


7. When the milk become cool, mix all purpose flour and corn flour.


8. Give them a good mix so there shouldn't be any lumps.

9. Stain them and mix with crushed saunf powder.




10. Heat oil or ghee in a wide pan in slow flame. Using wide pan gives the Malpua space to get cooked properly.



11. Now carefully pour a small ladle full of the batter into the ghee. The batter will form a round shaped Malpua on its own.



12. Pour more batter to make more Malpua according to the space of the pan.



13. Fry them on slow flame. When one side become golden flip to another side and fry.



14. Fry all the Malpua till crisp golden on both sides.

15. Remove them and drain oil.

16. Dip the Malpua into the sugar syrup.



17. Garnish them with nuts and serve hot with rabdi.



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