on Mar 22, 2024, Updated May 06, 2024 If you haven’t tried Malpua before, let me have the pleasure of introducing them to you. This Indian sweet is essentially fried pancakes soaked in sugar syrup – served piping hot. It’s got crisp edges and a soft centre that just melts in your mouth. Yes please! If you have tried Malpua before, then you’d know what I mean when I say this dessert is just something else! But making it can be a lengthy process – it’s generally made with rabri, which in itself takes a couple hours (and lots of patience!) to make. So, when I want to whip up some fresh malpua at home, I make this shortcut version that I swear by – mawa or khoya malpua.
Ingredients You’ll Need to Make Malpua
Mawa (Khoya) – The star of this mawa/khoya malpua recipe. I get mine from Amul Milk – To combine with our mawa. I use full cream milk for this All Purpose Flour (Maida) – This forms the base of our batter and stays consistent across all malpua recipes Salt and Sugar – Just a pinch Semolina – This is optional, I add just a teaspoon to get those crispy edges of malpua Fennel Seeds/Cardamom (Crushed) – To spice the batter. These adds that signature taste – don’t skip this (although you can adjust the quantities and proportion to your liking) Ghee – I recommend using ghee to fry the malpuas (this makes them taste really delicious and indulgent) but you could use oil Chashni – I make this with sugar, water, and a few strands of saffron
How to Make Khoya or Mawa Malpua
Once you start making these mawa/khoya malpuas at home, there’s no going back. I’d love to see your recreations of this for your Holi festivities – send me photos over on my Instagram @my_foodstory and let’s welcome this vibrant season together! If you’re looking for more such festive recipes, check out my round up of 50+ FUN Holi recipes.
Watch the Recipe Video
