Malpuas are soft, fluffy and juicy pancakes dipped in chashni and served with rabri. It’s absolutely yum and finger-licking good. Malpua is an authentic Rajasthani mithai and mostly available in the northern part of the country.
Since Diwali is around the corner, I thought why not share this recipe so that anyone can make these at home. You can make it a day before Diwali and can serve it to your guests. Easy to make and doesn’t require many ingredients. You might find so many ways of making Malpua at home. Some use Mawa as an ingredient, but I have tried it without Mawa and it turned out good.
The ones I made are not very thin in texture but these are a super soft and melts-in-your-mouth. Trust me you just can’t eat one, these are that good.
This is an instant Malpua recipe and you just require the batter to soak for half an hour and you are good to make them.
Malpuas can be served hot or chilled. You can make it a day before and just when you want to serve, microwave it for 20 seconds and serve hot. Serving rabri with malpua is optional. It just takes the recipe to the next level. It enhances the flavor of the dish and makes it look richer.
For Diwali, you can make these recipes too: Gulab Jamun, Kaju Katli
Let’s get started.
| Prep Time | 30 minutes |
| Cook Time | 10 minutes |
| Servings |
malpuas
|
- 1/2 Kg Cream Milk Full
- 2 - 3 tablespoons Maida All purpose flour /
- Ghee for frying
- Pistachios for garnish
- Rose petals for garnish
- almonds Chopped for garnish
- as required Water .
Ingredients
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- In a kadhai, take milk and let it cook on low flame till it gets reduced to 3/4th quantity. Keep stirring the milk at low flame. We want the milk to get thick and boiled up nicely. Once it gets reduced to almost 3/4th of the original quantity, keep it aside and let it cool down.
- Once cool down you will see milk has become more of like rabri.
- Next is to mix maida and water and stir it properly so that it gets mixed to the mixture. Whisk it well so that no lumps are there. You can use a hand blender too. We want a thin and not very thick mixture.
- Let this mixture rest for about 30 mins.
- Meanwhile, prepare Chashni by mixing sugar and water in a pan. We want a thin consistency chashni and it should be of "ek taar" consistency. Add saffron strands to the chashni and let it rest.
- Take a flat bottom pan, the idea of making Malpua is to make it in a flat bottom pan.
- Heat Ghee in this pan and keep it on low flame. Ghee should be filled till half of the pan.
- Before pouring the maida-milk mixture, whisk it again so that there are no lumps and check if it's thin and not very thick. It should be of dosa like consistency.
- Pour this maida mixture using a spoon and pour it from a lower height at the ghee.
- Let it take shape of a Malpua and cook it on a low flame. You will see it will take round shape and will start cooking.
- Turn the malpua and cook from both sides.
- Once cooked, take out the Malpua and place it between two big spoons so that excess ghee is removed.
- Place these malpuas in lukewarm chashni {chashni should be kunkuni or lukewarm in temperature} and toss it for about a minute.
- Let the chashni coat the malpuas properly.
- Take them out and garnish it with pistachios, almonds and fresh rose petals.
- Malpuas are ready to serve.
Important Notes :
- Malpua mixture should be thin in consistency and not thick if you want to make thin malpuas.
- When you are dipping the malpuas in Chashni, the chashni should be lukewarm and thin in texture and consistency.
- Pour the Malpua mixture from a spoon and from a lower height.
- Always take a flat bottomed pan when making malpua.
Happy Cooking! Wishing you a very Happy Diwali
Love
Divya
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