Easy Khoya Malpua Recipe | Sweet Mawa Malpua | Instant Malpua

Easy Khoya Malpua Recipe | Sweet Mawa Malpua | Instant Malpua.Malpua can be called as a very basic traditional sweet or a dessert that is equally very well prepared at home and even in a Halwai shop. These are like fried sweet Pancakes. It’s a very easy-to-make dessert that requires few ingredients and can be made without too much hassle. The basic ingredients for malpua are easily available in our home kitchen and on top of it it’s such a dessert that you can make lot of variation in it. Traditionally to say it right the basic malpua was a Khoya or Mawa  Malpua that we used to get from Halwai but now Malpua has evolved and can be made in various flavors. Like we get Mango Malpua, Banana Malpua and Coconut Malpua.

Malpua is such a recipe that you will get it the first time right as it’s so simple and easy to make. The main ingredients of malpua are Refined flour, semolina, curd, milk and milk solids which can be called Khoya. There can be slight here and there changes not only in ingredients but also in preparation of it depending on different states. For example, if you see Malpua from Bihar they add Sugar inside the batter and also some Rice flour to the batter to make crispy Malpua in the shape of round fritters. In Bengal, you will find Malpua-like thin crepe and enjoyed with Kheer. In north India, we commonly find Khoya Malpua enjoyed with Rabdi and garnished with some nuts.

• Curry
• Sweets
• Paneer
• Breakfast

You can easily make Khoya for Khoya Malpua at home within 15 minutes.Besides Malpua there are other recipes that can be made using Khoya ,some of which are Khoya mawa Pak, Gulab jamun, Mohan thal, Nariyal Ladoo, Khoya paneer, Gujiya and many more.

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Easy Khoya Malpua Recipe | Sweet Mawa Malpua | Instant Malpua

How to make instant khoya malpua recipe the way originally made by halwai

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Prep Time 35 minutes mins

Cook Time 30 minutes mins

1 hour hr 3 minutes mins

Course Dessert

Cuisine north indian

Servings 13

Calories 140 kcal

Ingredients

  

• 1 cup Khoya / Mawa
• 1 +1/2 cup Milk / Doodh
• 1/2 cup Semolina / Suji
• 1 cup Refined flour / Maida
• 2 tbsp Curd / Dahi
• 1/2 tsp green Cardamom powder / Hari elaechi
• 1/2 tsp Fennel seeds / Saunf
• 1 cup Sugar / Cheeni
• 1/2 cup Water / Pani
• 1 tsp Lemon juice / Nimbu ras
• Few Saffron threads / Kesar
• Some sliced Almonds & Pistachio

Instructions

 

• In a mixer grinder add Khoya broken into small pieces,Milk,Semolina, Refined flour, Curd and green Cardamom powder.
• Blend into a smooth paste or batter .
• Add this made paste to a bowl and add in Fennel seeds.
• Keep it covered to ferment for just 30 minutes.
• Meanwhile add Sugar to a Pan along with Water.
• Let the Sugar melt on low and when the Sugar melts you can put heat over medium to high.
• Check and recheck regularly till you get 1 thread consistency of the Sugar syrup.
• Now add Lemon juice and Saffron.Give it a boil and then switch off.
• Heat Ghee in an open pan over medium heat.
• Drop a desired quantity of batter in the Ghee to spread in a size of a Pancake.
• Shallow fry on a medium heat and then flip after two minutes to fry on the other other side.
• Fry the Malpua till golden.
• Strain out and straight away dunk them to the made warm Sugar syrup.
• Keep Malpua dipped in Sugar syrup for not more than 2-3 minutes.
• Take out over a plate and garnish with some thinly sliced Almonds and Pistachio.
• Serve when still warm.

Note

• The made batter should not have any lumps.
• Add the said quantity to the mixer grinder in batches to make smooth and even batter.
• Keep Ghee in the Pan at least 1+1/2 inch deep, so that the Malpua doesn’t stick to the base.
• Before frying Malpua add a little batter to the Ghee to check if the batter and the Ghee is perfectly okay to make Malpua.
• If bubbles don’t form, or the batter sticks to the base after adding a little batter to the Ghee then either Ghee is not too hot, or a little more flour needs to be added to the batter or the quantity of Ghee in the Pan is too less.
• If the Sugar syrup cools down you can again heat it till it gets lukewarm.
• You can also serve Malpua with Rabdi.

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