Malpua Recipe ( Quick Shallow Fried )

by Tarla Dalal

Hot malpuas are irresistible, whether had plain or with a topping of cold rabadi. instead of deep-frying the malpuas and cooked them with minimal ghee in a frying pan.

add to my cookbook add to shopping list

Malpuas Video View a video of this recipe here...

मालपुआ - हिन्दी में पढ़ें (Malpua Recipe ( Quick Shallow Fried ) in Hindi)

માલપુઆ - ગુજરાતી માં વાંચો (Malpua Recipe ( Quick Shallow Fried ) in Gujarati)

Added to 75 cookbooks This recipe has been viewed 50764 times

Hot malpuas are irresistible, whether had plain or with a topping of cold rabadi . Try making this delightful treat at home itself, and with a slight twist.

In this version, I have avoided deep-frying the malpuas and cooked them with minimal ghee in a frying pan. They turn out as soft as ever.

You can also try other traditional sweet treats like Jalebi or Gulab Jamun .

Add your private note

Malpua Recipe ( Quick Shallow Fried ) recipe - How to make Malpua Recipe ( Quick Shallow Fried )

Tags

Preparation Time: 10 mins Cooking Time: 20 mins Total Time: 30 mins 8Makes 8 malpuas
Show me for malpuas

Ingredients

4 tbsp plain flour (maida)
1/2 cup fresh cream
ghee for greasing and cooking

For The Sugar Syrup
3/4 cup sugar
2 tsp rose water
2 pinches saffron (kesar) strands dissolved in 2 tsp milk

For The Garnish
1 tbsp almond (badam) slivers
1 tbsp pistachio slivers

Method

For the sugar syrup

Combine the sugar and ¾ cup of water in a broad non-stick pan, mix well and cook on a medium flame for 5 to 7 minutes or till the sugar syrup it of 1 thread consistency.
Add the rose water and switch off the flame.
Add the saffron-milk mixture, mix well and keep aside.

How to proceed

Combine the plain flour and fresh cream in a bowl and mix well till no lumps remain. Keep aside.
Heat a non-stick tava (griddle) and grease it lightly with little ghee, pour a little batter on a greased tava (griddle) and spread it evenly to make a 75 mm. (3”) diameter circle.
Cook on both the sides, using a little ghee, till it turns golden brown in colour.
Dip the malpua in the warm sugar syrup.
Repeat with the remaining batter to make 7 more malpuas.
Serve immediately garnished with almond and pistachio slivers.