How to make Malpua - Milk based sweet, shallow fried pancakes.

This recipe is from the book Khazana of Indian Recipes.

Main Ingredients : Milk (दूध), Refined flour (maida) (मैदा)

Cuisine : Indian

Course : Desserts

Malpua Recipe Card


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.    

For more recipes related to Malpua checkout Kesari Indrayani, Coconut Bread Pudding, Coconut Custard, Chennar Payesh . You can also find more Desserts recipes like Gajrela, Gluco Biscuit Cake, Chocolate Cupcakes, Pista Sandesh.

Prep Time : 26-30 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Difficult

Taste : Sweet

Ingredients for Malpua Recipe

  • Milk 1 1/2 litres

  • Refined flour (maida) 3 tablespoons

  • Mawa (khoya) grated 50 grams

  • Green cardamom powder 1/2 teaspoon

  • Ghee for shallow frying

  • For sugar syrup

  • Sugar 2 cups

  • Saffron (kesar) a few strands

  • For garnishing

  • Pistachios chopped 15-20


Step 1

Boil milk in a heavy-bottomed pan. Reduce heat and simmer till it is reduced and reaches a coating consistency. Add grated mawa and mix well.

Step 2

Bring it to room temperature. Reserve two tablespoons of sugar and form one-string sugar syrup with the rest of the sugar and two cups of water.

Step 3

Dissolve saffron in a teaspoon of hot milk. Add it to the sugar syrup. Add refined flour, green cardamom powder and the reserved sugar to the reduced milk.

Step 4

Mix well and make a batter of pouring consistency using a little milk if required. Heat sufficient ghee in a wide mouthed flat-bottomed kadai.

Step 5

Pour a ladle full of batter to form a pancake. Cook on slow to medium heat. Turn it over when it starts to colour slightly.

Step 6

When both sides are done, drain and immerse in the sugar syrup. Garnish with pistachios and serve hot.