Instant Easy Malpua Recipe: Essentially, this is a sweet pancake snack or dessert recipe made primarily with all-purpose flour and thick sugar syrup. Having said that, there are several variations to the popular malpua recipe, which vary by region. The most popular recipes, however, are Bengali malpua, Odia malpua, and Rajasthani malpua.
Malpua is traditionally made with maida flour, to which thick and creamy rabdi is added to make it rich and creamy. However, in this recipe, I used an instant version with the milk powder, which eliminates the need for rabdi preparation, and thus this recipe is known as instant malpua.
The traditional malpua recipe comes in several variations, the main difference being the batter. The batter, particularly in the eastern parts of the country such as Bengal and Odisha, contains traces of fruits on top of maida and rabdi. Fruits are used in a variety of ways, including seasonal tropical fruits such as banana, mango, and pineapple. Among these, banana malpua is the most widely practiced and popular. However, Malpua from northern India, including Rajasthan and Uttar Pradesh, may be devoid of fruits, and rabdi is highly valued. In addition, the batter may include sour yogurt on top of the maida, Rava, and milk. The batter is also fermented for a few hours before being poured into the hot oil. Before serving, it is dipped in sugar syrup.
In addition, some important tips and recommendations for a perfect, creamy, and rich instant malpua recipe are provided. To begin, if you want to make wheat malpua or healthy malpua, use wheat flour instead of maida. Also, whisk the batter until it is smooth and free of lumps. Finally, fry the malpuas on low heat until they are evenly cooked from the inside, then soak in warm sugar syrup for at least 5 minutes. If you prefer a sweeter flavor, soak for 30 minutes.
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Instant Easy Malpua Recipe Card:
Instant Malpua Recipe
- 1 Cup Maida
- ½ cup milk powder (full cream)
- 2 tbsp rava
- ½ tsp fennel / saunf (crushed)
- 1 cup milk (as requried)
for sugar syrup
- 1 cup sugar
- ½ cup water
- ¼ tsp cardamom powder
- oil for frying
- few dry fruits (to garnish)
- To begin, make the malpua batter by combining 1 cup maida, 1/2 cup milk powder, 2 tbsp rava, and 1/2 tsp crushed fennel.
- 1 cup milk, or as needed, whisked in.
- Whisk until smooth, adding more milk as needed.
- Check for a smooth, flowing, thick batter.
- Rest for 20 minutes, or until the batter becomes light.
- Pour 2-3 tbsp batter in a ladle over hot oil to make the malpua.
- In medium hot oil, shallow fry.
- Flip the malpua over and continue to cook on both sides until it is completely cooked.
- Drain the oil and dip it in the sugar syrup.
- Soak the malpua for 5 minutes on both sides, or until it absorbs the sugar syrup.
- Finally, sprinkle a few chopped dry fruits on top of the instant malpua recipe.
- First, make a lump-free malpua batter, adding milk as needed.
- Also, depending on whether you want thin or thick malpua, adjust the batter consistency accordingly.
- Additionally, cook on a low to medium heat to avoid burning and to ensure even cooking.
- Finally, instant malpua made from milk powder tastes great and can be stored in the refrigerator for up to a week.
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