Malpua is an Indian dessert made for special occasions! Fried pancakes flavored with fennel and cardamom are dunked in a sugar syrup.

An exotic pancake dessert snack which is hugely popular for the combination of malpua with rabri.

basically the batter of malpuva recipe varies to region to region and it is prepared with khoya, rabri, evaporated milk, normal milk and even with fruits like banana, pineapple and mangoes. 

this is a simpler version of malpura recipe and in this recipe i have used normal milk and mixed with all-purpose flour or maida

i have used the milk to combine with maida, rava to form thin batter which is then poured into hot ghee or oil. later it is then dipped in sugar syrup which gives it a crunchy and crispy texture.

I made this recipe with pure amrutam ghee .


  • Sugar Syrup
  • 1 cup granulated white sugar 200 grams
  • 3/4 cup water 6 oz/180 ml
  • 4 green cardamoms
  • few saffron strands
  • 1 teaspoon lemon juice

  • Malpua
  • 1 cup all purpose flour
  • 1 teaspoon fennel seeds slightly crushed
  • pinch salt
  • 1.5 cups milk (use warm milk)  more as needed to make thick pouring consistency batter
  • oil or ghee for frying


  1. Malpua
  2. 1 cup all purpose flour
  3. 1 teaspoon fennel seeds slightly crushed
  4. pinch salt
  5. 1.5 cups milk (use warm milk)  more as needed to make thick pouring consistency batter
  6. oil or ghee for frying
  7. Make the sugar syrup
  8. Make the sugar syrup by mixing 1 cup sugar with 3/4 cup water in a pan. Switch on the heat on medium, add crushed cardamom pods and saffron strands.
  9. Let the sugar dissolve, this take around 2-3 minutes. Once the sugar dissolves,  add lemon juice and let the syrup simmer for around 3 minutes more until it becomes sticky.
  10. Don’t look for any string consistency here, simply make the syrup sticky and you will be fine. Remove pan from heat and set aside.
  11. Make the malpua
  12. To make the batter for the malpua, add flour, Add crushed fennel seeds, sugar, pinch of salt and pinch of baking powder and mix well.
  13. Start adding warm milk, little by little and whisk to form a smooth batter. The batter should have no lumps. It should be a thick batter of pouring consistency.
  14. If your looks very thick, add more milk to have a pouring consistency. Let the batter rest for 15 to 30 minutes.
  15. Heat enough oil or ghee in a wide pan on medium heat. You don’t need to submerge the entire malpua in oil. Pour a small ladle full of batter into the hot oil. The batter will form a round shape on its own, you don’t need to shape it. I filled with pan with oil and then added 2 tablespoons ghee to it. You can fry entirely in ghee.
  16. Lower the heat to low-medium and fry the malpua until golden brown from both sides. When you are frying one side, splash oil over the other side (which isn’t dipped in oil) with a spatula so that it gets little cooked too at the same time. Flip and then completely fry the other side.
  17. Remove the malpua from oil carefully, drain the oil.
  18. Dip the malpua in prepared sugar syrup (make sure sugar syrup is warm, if its cold just place the sugar syrup pan on low heat to warm it up before soaking the malpua). Soak each side for 30 seconds.
  19. Remove malpua from the sugar syrup and place on serving plate. Garnish with nuts, edible silver leaves (optional) and serve warm.
  20. Served with rabri .My rabri recipe is here STRAWBERRY RABDI
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