Malpua Recipe | Soft & Crispy Indian Sweet Pancakes

 Malpua is a traditional Indian dessert made from a batter of flour, milk, and sugar, fried like pancakes and dipped in flavored sugar syrup. Soft in the center and crisp at the edges, malpua, are especially popular during Holi, Diwali, and Eid across Bihar, Odisha, Bengal, and Rajasthan.

"Golden fried malpua dipped in sugar syrup"

Ingredients

For Malpua Batter:

  • 1 cup all-purpose flour (maida)
  • 1/4 cup semolina (sooji/rava)
  • 1/2 cup milk (or more, as needed)
  • 2 tbsp curd
  • 2 tbsp sugar
  • 1/4 tsp fennel seeds (saunf)
  • 1/4 tsp cardamom powder
  • A pinch of baking soda (optional, for softness)

For Sugar Syrup:

  • 1 cup sugar
  • 1/2 cup water
  • 2–3 crushed cardamom pods
  • A few saffron strands (optional)
  • 1/2 tsp rose water or kewra essence (optional)

For Frying:

  • Ghee or oil (for shallow/deep frying)

"Close-up of crispy edges and soft center of malpua"

If you like this malpua recipe check out my new recipe puran poli recipe. 

Instructions

Step 1: Prepare the Batter

  • Mix maida, sooji, curd, sugar, fennel, and cardamom powder.
  • Add milk slowly to make a smooth, flowing batter. Rest for 30 mins.

Step 2: Make Sugar Syrup

  • Boil sugar and water in a pan until slightly sticky (1- string consistency).
  • Add cardamom, saffron, and rose water. Keep warm.

Step 3: Fry the Malpua

  • Heat ghee in a pan. Pour 1 ladle of batter to form a small pancake.
  • Fry on medium heat until golden and crisp on both sides.

Step 4: Soak in Sugar Syrup

  • Dip hot malpua directly into warm sugar syrup for 1–2 minutes.
  • Remove and place on a plate. Repeat for all.

Serving Suggestion

Serve warm malpua with rabri, a sprinkle of dry fruits, or just as they are with some extra syrup on top. Perfect for festive thalis or after-meal indulgence!

"Malpua served with thick rabri and dry fruits"

Tips & Variations

  • Add mashed banana to the batter for a Bihari-style malpua.
  • Use only milk (no curd) for a smoother texture.
  • Rabri topping makes it richer and perfect for guests.

Conclusion

Malpua is a festive favorite that brings back nostalgic memories of homemade sweets. Whether you make it with banana, rabri, or plain, its rich taste and crispy-soft texture always leave you wanting more.

Tried this recipe? Drop a comment below and share your version — I’d love to hear it! 

FAQs

Q: Can I make malpua without maida?

Yes! You can use wheat flour instead, though texture will be slightly different.

Q: How do I store leftover malpuas?

Keep in an airtight container in the fridge for 2 days. Reheat in a pan before serving.

Q: Can I make it vegan?

Yes. Use plant milk and skip curd or use vegan yogurt.

Q: Can I skip sugar syrup and serve directly?

Yes, but malpua tastes best after soaking in syrup for sweetness and moisture.

Q: Can I use jaggery instead of sugar?

Yes, jaggery syrup can be used for a healthier and more traditional flavor.

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