Malpua—an easy Indian dessert

  • Yield : 12
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 30m

Malpua, one of the most famous sweets in Eastern India is made very often for festivals specially in Bengal and Orissa. With my mother-in-law over for a few more weeks and Durga Pujo coming up, we have been treated everyday to plenty of treats, like this one.

I have brought to you the simplest version that is both quick to make and just as delicious.

Try it!


  • Sugar—1 cup (for the syrup)
  • Water—1 cup (for the syrup)
  • All purpose flour— 1/2 cup (for the batter)
  • Milk—1 1/4 to 1 1/2 cup (for the batter)
  • Semolina—2 tbsp
  • Black cardamom seeds- 1 pod
  • Fennel seeds—1/2 tsp
  • Oil for frying.

Method for the Syrup

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Boil sugar and water in a saucepan on a medium/ slow fire until it reaches a one-string consistency. This should take 10 minutes. Keep stirring at the beginning till sugar dissolves. Be watchful . Do not let the sugar caramelise.

Method for the Malpua

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1. Mix the semolina, flour and milk. The batter should be runny, but not watery; slightly thicker than crepe batter.


Heat oil in a wok. Drop about 2 tablespoonsfuls of batter to make a roundish malpua.


When you see the underside slightly browning, flip it over. Remeber to fry on a medium fire-not too low and not too high.



Fry the other side for 2-3 minutes on the other side as well.


Immerse the malpuas one by one into the sugar syrup, thats still warm.


While serving, serve the bottommost malpua, since it’s dipped the most in the syrup and is most yum!



This recipe can be varied and made even more decadent with the addition of 2 heaped tablespoons of coconut or/and khoya.

For more dessert recipes, please check

20140922-P1090474    Patishapta  

Bhapadoi    Bhapa Doi

Gulabjamun    Gulab Jamun

Shrikhand   Shrikhand 



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