Malpua recipe/Malpua with Milk Powder/Malpua/Pua Recipe with step by step description, tips and precise video – Hello I am Abida, author of this post and today I am going to share ‘Malpua recipe/Malpua with Milk Powder/Malpua/Pua Recipe’. This is a very delicious and one of my favorite Indian dessert recipe, which is very popular in Rajasthan. Malpuas are sugar syrup dipped Indian pancakes which are specially prepared during special occasions and festivals like Holi, Rakhi, Teej and Diwali. Authentically Malpuas are prepared with rabdi or khoya, but today I am going to share a very quick and easy way to prepare these juicy Indian pancakes using milk powder as a base ingredient.
You can prepare these malpuas in advance and store them in the refrigerator. They easily stay fresh for 3-4 days after prepared.
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So leta quickly see how to prepare Malpua recipe/Malpua Recipe with Milk Powder/Malpua/Pua Recipe……
(Makes approximately 15-18 Malpuas of 7 cm diameter)
For the batter-
- Milk powder – ½ cup
- Maida (refined flour) – ½ cup
- Baking soda – a pinch / 1/8 tsp
- Cooking oil – 1 tsp
- Curd – 1 tsp
- Warm milk – 1 cup
For the sugar syrup:
- Sugar – 1.5 cup
- Water – 1.5 cup
- Green cardamom – 2-3
- Saffron – a pinch
- In a mixing bowl add milk powder, maida, baking soda, oil, curd and mix once.
- Make a smooth free flowing batter, by adding warm milk.
- Keep mixing and adding little milk at a time so that there remains no lumps in the batter.
- Beat the batter for about 2 minutes so that it becomes light and airy.
- Cover and let the batter rest for around 5-10 minutes.
- Meanwhile we will prepare sugar syrup for the malpuas – in a sauce pan add sugar, cardamom, saffron and water.
- Mix and cook until sugar dissolves and the syrup comes to a boil.
- Once the syrup comes to a boil, cook it for 2 minutes more.
- We want a slightly thick and sticky sugar syrup for the malpuas.
- Turn off the heat and keep the sugar syrup aside.
- Now in a flat nonstick pan heat ghee or oil at low to medium heat.
- Beat the malpua batter once again.
- Using a ladle pour the batter carefully into the hot oil/ghee.
- The batter will automatically spread into round pancake shape.
- You can make malpuas of any size you like.
- Always fry the malpuas between medium to low heat.
- When the edges of the malpuas turn golden, flip them carefully and fry them until they are done.
- Drain excess oil/ghee from the malpuas and transfer them immediately into the hot sugar syrup.
- Repeat same with all the remaining batter.
- Let the malpuas soak into the hot sugar syrup for at least 30 minutes.
- Keep turning the malpuas in the sugar syrup at frequent interval to ensure that all the malpuas are well soaked and absorb sugar syrup properly.
- Take the malpuas out of the sugar syrup, garnish with some chopped nuts or rabdi and serve.
- Keep the remaining malpuas dipped in the sugar syrup and store in the refrigerator and use as per requirement.
- You can prepare these malpuas in advance and store them in the refrigerator. They easily stay fresh for 3-4 days.