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Malpuas are sweet, deep-fried discs made from a batter of flour, often wheat or refined flour, milk or khoya, sugar and flavourings like cardamom and fennel, then dipped in sugar syrup.
Rajasthani malpua stands out for its rich, dense texture using khoya or rabri, generous ghee and a thick sugary syrup, often garnished with saffron, pistachios, and almonds, making it indulgent and festive.
In Rajasthan, sweet shops and halwai stalls fry malpuas fresh on large tawas, stacking them hot and soaking them in syrup. They’re sold by weight or piece and served warm with rabri on top!
If you’re not in the state and are craving this dessert, you can make it at home with this easy recipe. As always, patience is key, and the final output will be worth it.
In a saucepan, add sugar and water to make a sugar syrup. Keep it aside.
In a mixing bowl, add all-purpose flour, semolina, sugar, fennel powder and cardamom powder. Mix and then add milk to it.
Whisk until there aren’t any lumps in the mixture.
Start adding water slowly. Make sure the batter is smooth in consistency.
Keep whisking the batter for at least 5-6 minutes. Cover and let it rest for 30-40 minutes.
Heat oil over a medium flame for deep frying. Add 3-4 tbsp of the batter into the oil.
Fry until it becomes puffy and turns slightly brown in colour. Fry them from both sides evenly.
Take the fried malpuas and douse them in sugar syrup. Keep them in the syrup for at least 10 minutes.
In a separate pan, bring milk to a simmer. Let the milk reduce to half. Add bread crumbs to the mixture.
Cook for 5-6 minutes. Remove from heat and let it cool. Rabri is ready.
Make sure both sides of malpua are coated evenly. Lastly, garnish it with crushed dry fruits.
Rajasthani malpua is traditionally made with mawa (khoya), flour, and milk, giving it a rich texture and deeper flavour. It is often thicker and more indulgent than versions prepared in other regions.
Rajasthani malpua is a popular festive sweet commonly prepared during celebrations such as Holi, Diwali, and special family gatherings.
Yes, you can make malpua without mawa by using flour, milk, and semolina. However, mawa adds richness and an authentic Rajasthani taste.
The batter consistency, frying temperature, and sugar syrup soaking time can affect texture. Frying on medium heat and avoiding over-soaking can help achieve crisp edges.
Yes, jaggery syrup can be used as an alternative to sugar syrup, offering a slightly earthy flavour and a darker colour.
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