The first post of 2018 is here, and what is better than posting a recipe of homemade sweet that too made by my mother. Food cooked by Moms is always close to our heart. We make a lot of homemade sweets during Sankranti, and the preparation starts a few days prior. But we couldn’t able to do anything this year due to my trip to Kolkata. I was travelling back to Delhi and we landed here just a day before Sankranti. So, next day in the morning when I was busy with unpacking stuffs and doing the chores, Mom quickly arranged the ingredients and started making Malpua, she said what is Sankranti without some homemade sweets. I told her not to take extra load, as she was already doing so much to help me with the works but she didn’t listen to me. And while writing this post, I’m glad that she decided to make Malpua, otherwise, this post wouldn’t be possible. Her MalpuasΒ are best because these are not those thick, pulpy from the middle Malpuas. Soaked in cardamom infused syrup these medium-thick bodied, golden brown Malpuas are soft with crisp edges, and one cannot stop at one that is confirmed. The recipe is easy, and I hope you would enjoy making them. Don’t forget to let me know your experience. πŸ™‚

The Ceramic plate I used here for styling the Malpuas was lovingly sent to me byΒ White Hill Studio.




For Malpua

  • Sooji/Semolina/Rawa- ΒΎ cup
  • Maida- Β½ cup
  • Cardamom powder- ΒΌ tsp
  • Milk
  • Fennel seeds/Saunf/Mouri- 1 tsp
  • Sugar- 2 tsp
  • Vegetable Oil- Β½ cup + more if required

For Sugar syrup

  • Sugar- 1 cup
  • Water- 2 cups
  • Green cardamoms- 3-4 (lightly crushed)


For the sugar syrup in a deep bottomed pan, add sugar, water and green cardamoms. Let this boil on medium heat until the sugar granules melt completely and a medium thick syrup forms. Remove from the heat and keep aside.

Mix everything mentioned ‘For Malpua’ (except oil and milk) in a bowl. Add milk into this gradually and keep mixing until a medium-thick mixture forms. Keep aside for 15 minutes.
Heat oil in a non-stick frying pan. Now check the consistency of Malpua mixture, if it has become a thick mix, then add a little milk into this. Add 1 ladleful Malpua mixture to the frying pan, immediately give the mixture a round shape with the back of the ladle. Flip and fry the malpuas from both sides on medium heat until golden brown. After frying, transfer each Malpua immediately to the pan of sugar syrup. In between, you can have a few Malpuas just after frying (crisp fried they taste heaven trust me). πŸ˜‰

When you’ve finished making the Malpuas let them soak in the sugar syrup for next 2-3 hours minimum before serving. The more you soak them, they will become melt in the mouth with crisp edges.

Serve warm or at room temperature.


Check out the Malpua Recipe video below which I made for Dhara Oil.


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