Recipe for Malpua | Traditional Bengali cuisines

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recipe for malpua

Malpuas are sweet pancakes made up of wheat flour, semolina, and milk with the traditional flavor of saffron and cardamom, dipped in sugar syrup. Malpua can be very easily prepared at home and is commonly served as a dessert. This recipe for malpua is very famous in many parts of North India and Bengal

Preparation time – 30 minutes

Cooking Time – 30 minutes

Ingredients – Recipe for Malpua :

Sugar Syrup –

  • Water 1.5 cup
  • Sugar 1 cup
  • 1/2 Cardamom

Malpua –

  • Maida / all purpose flour – 1 cup
  • Suji / Semolina – 1/3rd cup
  • Sugar – 1 cup
  • Cow Milk – 1 to 1.5 cups (preferably thickened milk or full fat milk)
  • Fennel seeds / Saunf – 1/2 tea spoon
  • Khoya – as per taste (optional)
  • Ghee / refined oil for deep frying – as per requirement
  • Saffron / Kesar – a pinch (optional)
  • Rabri (sweet condensed milk)
  • Chopped pistachios and almonds

Steps for Preparing of Malpua

Sugar Syrup

  • Take water in a big bowl. Mix sugar and boil for 15 minutes
  • Put some cardamom into this boiling water to add some flavor to it.


  • Mix Maida (all-purpose flour), sugar, milk, Khoya (Khoa), and fennel seeds in a big bowl. Make sure that there are no lumps in the batter and that it should be mixed well. The batter should not be either too thick or too thin. You can also add a bit of saffron for flavor.
  • Cover the batter and let it be for 15-20 minutes.
  • Pour 3-4 tablespoon of ghee/oil in a frying pan and heat it.
  • Pour the batter into this hot oil with the help of a ladle.
  • The shape of the Malpua should resemble medium round circles (like pooris)
  • Fry both sides of the Malpua until its color is golden brown.
  • After frying, take the Malpuas out. Get rid of the excess oil with the help of tissue papers.
  • Now place these Malpuas into the hot sugar syrup (prepared previously) and keep them for 5-7 minutes.
  • Your Malpuas are now ready for serving.
  • You can optionally garnish the Malpuas with rabri, chopped pistachios, and almonds.
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