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Malpua is  a sweet pancake served as a dessert. It is basically an Indian sweet dish that is made from sugar syrup in which pancakes are soaked. Pancakes are prepared from a batter consisting of milk, refined flour and cardamom. It is prepared differently in different regions and they differ also in their frying methods. A popular batter of malpua has ripe bananas and grated coconut.

Preparation and Cooking time:  30-40 minutes

Servings: For 10 Malpua


3/4th cup Maida
1/4th cup Sooji
1 cup Granulated Sugar
1 tbsp powdered sugar
1 cup milk
1 tsp Cardamom powder
Few strands of kesar
Sliced dry fruits


  • In a pan, take milk and set it to boil. Let it be on a medium till it is left half of its original volume. Keep stirring it. Then keep aside for cooling down.
  • In another pan meanwhile, take sugar and equal amount of water. Let the sugar melt therein and keep it on flame till the sugar syrup reaches one thread consistency.
  • Once it reaches one thread consistency, remove from the flame. To this then add cardamom powder and kesar and mix.
  • By now, the milk should be cool enough to use. In a bowl, take maida, sooji and powdered sugar. Mix these dry ingredients well .
  • Then to the dry ingredients and milk and mix it till all the lumps vanish.
  • The batter should be smooth and if you find the batter thick, you can add some more milk to make it smooth. The batter should have a consistency we use to make pakoras.
  • Then on a pan put some ghee. The ghee does not need to be too hot. Now take some amount of batter and put it on the pan like we put for dosa. It will start to take a nice round shape as the batter spreads.
  • Now shallow fry the malpua till golden brown from both the sides. Once done, dip it into the sugar syrup we prepared earlier and let it be there till you prepare the next malpua.
  • Repeat the above two steps for all your malpua.
  • After all the malpua are ready, put them onto a plate and garnish with sliced almonds and pistachios.

Note: Malpua are generally deep fried, but here we have shallow fried them for the people who do not wish to use too much of oil.
You can use a ladle to pour the batter in on go, this way it will assume a round shape as uou pour it.
You can store them in sugar syrup but they will eventually start losing their crisp and texture as the syrup gets absorbed.