Ramzan Special: Malpua


Malpua is a popular North Indian recipe made during festivals and special occasions.

Time: 45 minutes


  • 200 gm all purpose flour
  • 1 teaspoon fennel seeds
  • 1 teaspoon powdered green cardamom
  • 1 cup ghee
  • 250 ml water
  • 50 gm khoya
  • 100 gm semolina
  • 1/2 teaspoon baking powder
  • 500 ml milk
  • 250 gm sugar
  • 1 pinch saffron
  • For Garnishing
  • 2 tablespoon chopped pistachios


  • For making the sugar syrup, place water in a pan over medium flame. Add sugar in it and stir until fully
  • dissolved. Then add 2-3 tsp milk and stir again, after a few minutes remove the scum that rises to the top. Once
  • the sugar syrup is thick, remove the pan from the flame and keep aside.
  • Mix maida, rava, khoya, baking powder, fennel seeds, cardamom powder and milk. Ensure the mixture is of
  • pouring consistency and not too thick. Once the batter is ready, keep it aside for few minutes so that the flavour
  • of spices and herbs gets absorbed.
  • Now heat ghee in a pan over low flame. Pour a ladleful of the mixture and spread evenly. Keep the flame low
  • and cook till it is light brown on both sides. Remove the cooked malpua and drain the excess ghee.
  • Drop the malpua in sugar syrup and allow it to soak for 10 minutes. Repeat the same with the remaining batter.
  • Drain the malpuas from the syrup, garnish with pistachios and serve hot.