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Malpuas are one of the popular dessert in the North Indian states. There are quite a few different ways of making malpuas. These Rajasthani malpuas have mawa/ khoya in them and that makes them even more rich and delicious.

Malpuas are nothing but pancakes that are dipped in sugar syrup. They taste absolutely amazing when served with the instant rabri and they are sure to be an awesome treat for any sweet lover.

I had to make them tad bit healthy with the addition of wholewheat pastry flour. You can use 50:50 All purpose:Wholewheat flours. The pancakes are dipped in sugar syrup and then served as is or with rabri for a little more indulgence.

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Malpua Yum
Malpuas are nothing but Indian pancakes that are dipped in sugar syrup. They taste absolutely amazing when served with the instant rabri and they are sure to be an awesome treat for any sweet lover.
Malpua
Course dessert
Cuisine rajasthani
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 30 minutes
Servings
serving
Ingredients
  • 1 cup Wholewheat pastry flour (or All purpose flour)
  • ¼ cup Mawa (storebought or homemade)
  • tsp Baking powder
  • 2 tsps Sugar
  • ¾ cup milk Warm
  • ¼ tsp Cardamom Ground
  • ¼ tsp fennel seeds Crushed
  • ¾ cup Sugar
  • ¼ cup Water
  • Big Pinch Saffron , crushed
Course dessert
Cuisine rajasthani
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 30 minutes
Servings
serving
Ingredients
  • 1 cup Wholewheat pastry flour (or All purpose flour)
  • ¼ cup Mawa (storebought or homemade)
  • tsp Baking powder
  • 2 tsps Sugar
  • ¾ cup milk Warm
  • ¼ tsp Cardamom Ground
  • ¼ tsp fennel seeds Crushed
  • ¾ cup Sugar
  • ¼ cup Water
  • Big Pinch Saffron , crushed
Malpua
Instructions
  1. Make Malpua Batter: In a mixing bowl, combine flour, mawa, baking powder, ground cardamom and crushed fennel seeds. Stir in condensed milk and warm milk. Mix until no lumps remain and the batter is a consistency of pancake batter. Cover and set aside for 20~30 minutes.
  2. In the meantime make the Sugar syrup: Bring sugar and water to a boil and simmer for 3~4 minutes. Add the crushed saffron, mix well; cover and keep warm.
  3. Make Malpuas: Heat 2tbsp ghee in a nonstick skillet, add a ladleful of batter and cook on medium flame until golden, about 1~2 minutes. Flip and cook for another minute until golden.
  4. Place the malpua into the sugar syrup, let soak for 1~2 minutes. Remove on to serving plate.
  5. Repeat with the remaining batter.
  6. Serve warm as is or with rabdi.
Recipe Notes

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8 thoughts on “Rajasthani Mawa Malpua”

  1. Your malpuas look so tempting. I loved the lighting in the pictures and your props. This is one of my favorites from Rajasthan!

  2. First of all I want to say great blog! I had a quick question in which I’d like to ask if you do not mind.
    I was curious to find out how you center yourself and clear your mind before writing.
    I have had a tough time clearing my mind in getting my ideas out there.
    I do take pleasure in writing but it just seems like the first 10 to 15
    minutes tend to be lost simply just trying to figure
    out how to begin. Any ideas or tips? Cheers!

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