Soft & syrupy, sweet pancakes made with flour & curd for festivals like Holi , Diwali.  Malpua’s are Ramadan meals eaten to break the fast. This dessert is sure to please everyone!

Servings - 5
Difficulty Level - Easy
Preparation Time - 40 Mins
Cook Time - 30 Mins


  • 75 gm / ½ cup Mastercook Maida
  • 30 gm / ¼ cup Vijay Bombay Sooji
  • 20 gm / 1 tbsp curd
  • 3 gm / 1 tsp Mastercook Fennel Seeds
  • 125-200 ml / ½ to 1 cup Milk
  • 100 gm / ½ cup Sugar
  • 60 ml / 4 tbsp Water


  • In a large mixing bowl, add the Mastercook Maida, Mastercook Bombay Sooji, 20 gm of Sugar and Mastercook Fennel Seeds.
  • Stir well to combine and slowly add the milk. Keep whisking constantly to combine.
  • Add milk as required to form a batter similar to a pancake or slightly thicker than a dosa batter. It should spread on its own when dropped from a height.
  • Set aside for 30 minutes. In the meantime, add the sugar and water to a small saucepan and heat until the sugar is dissolved. Boil for 3-5 minutes until slightly thickened. You can add saffron if you desire a yellow tinge to the finished product. Set aside.
  • In a frying pan, add oil until it is about halfway and heat on a medium high flame.
  • Once hot, reduce the flame to medium and pour a ladleful of batter from about 3-4 inches above the center in a continuous stream to form a malpua.
  • Allow to cook until the edges are golden. Splash oil on top so that it puffs. Flip gently and cook on the other side until golden brown.
  • Remove and drain the excess oil and immediately dunk in the warm syrup and let it soak for a few minutes before removing and setting aside.
  • Serve warm or cold with rabri and chopped nuts.

Tips for Cooking

  • This recipe makes a soft and chewy malpua, if you prefer a crispy malpua, add a little more milk and pour less batter into the oil, the resulting malpua will be thinner and thus crispier.
  • If you notice that the edges are browning too quickly, then your oil is too hot. It should take atleast 45 seconds to a minute for the edges to brown and be ready to flip.
  • If your malpua doesn’t puff completely or at all, then you are not pouring it in a continuous stream. Keep trying and you will understand the proper technique. But even if it doesn’t puff it is still a lovely finished product!
  • Raisins should not be added in the beginning, lightly frying them and adding at the end allows you to retain their texture and sourish taste.

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Paneer Makhni
Egg curry
South Indian Style Egg Curry

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