How to make Instant Malpua Cake -

Malpuas placed one on top of the other and sandwiched alternately with rabdi, sweetened boondi and mini gulab jamuns.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Refined flour (maida) (मैदा), Khoya/mawa (खोवा / मावा)

Cuisine : Indian

Course : Mithais

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For more recipes related to Instant Malpua Cake checkout Balushahi, Ghevar, Jalebi, Baked Moong Dal Karanji . You can also find more Mithais recipes like Kesari Rajbhog, Imarti, Ghari, Quick Kopra Pak.

Instant Malpua Cake

Instant Malpua Cake Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 0-5 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Instant Malpua Cake Recipe

  • Refined flour (maida) 1 cup

  • Khoya/mawa 1 cup

  • Baking soda 1 teaspoon

  • Milk 1½ cups

  • Eggs 2

  • Sugar 1½ cups

  • Saffron (kesar) 2 pinches + for garnishing

  • Ghee for shallow frying

  • Boondi 1 cup

  • Rabdi readymade as required

  • Gulab jamuns mini 18-20

Method

Step 1

To make sugar syrup, heat a non-stick pan. Add sugar and 1 cup water and mix well till sugar dissolves. Cook till the sugar melts.

Step 2

To make malpua batter, combine khoya, refined flour and baking soda in a bowl. Add milk and whisk to make a smooth batter. Set aside for 5-10 minutes. Add eggs and whisk again.

Step 3

Add saffron to the sugar syrup.

Step 4

Heat some ghee in a non-stick pan. Pour a ladleful of batter into it and spread into a large malpua. Shallow-fry till golden from both sides. Similarly make remaining malpuas.

Step 5

Soak the malpuas in the sugar syrup and drain.

Step 6

Add boondi to the remaining sugar syrup and mix well. Let the boondi soak all the syrup.

Step 7

Place a malpua on a large serving plate. Spread generous amount of rabri on top. Add some sweetened boondi on top and place second malpua on top. Spread some more generous amount of rabri and put 12-15 gulab jamun on top. Cover with the third malpua and top with some more generous amount of rabri.

Step 8

Cut remaining gulab jamun into halves and place on top. Garnish with remaining sweetened boondi and saffron. Serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.