🛒 Ingredients
🔸 For the Malpua Batter:
- 1 cup maida (all-purpose flour)
- 2 tbsp sooji (semolina)
- 1/2 cup milk (adjust to make pancake-like batter)
- 2 tbsp khoya or milk powder
- 1 tbsp grated coconut (optional but authentic)
- 1/4 tsp fennel seeds (saunf)
- 1/4 tsp cardamom powder
- Pinch of salt
🔸 For the Stuffing:
- 1/2 cup grated khoya (mawa)
- 2 tbsp desiccated coconut
- 1 tbsp powdered sugar
- 1 tbsp chopped nuts (pistachios, almonds, cashews)
- 1/4 tsp cardamom powder
- Few raisins (optional)
🔸 For the Sugar Syrup:
- 1/2 cup sugar
- 1/4 cup water
- 2–3 cardamom pods
- Few strands of saffron (optional)
- 1/2 tsp rose water or kewra essence
🔸 For Frying:
- Ghee (for authentic richness) or refined oil
👩🍳 How to Make It:
1️⃣ Make the Stuffing
- In a pan, lightly roast khoya till soft and aromatic.
- Add coconut, sugar, cardamom, and chopped nuts.
- Mix well and let it cool.
- Roll into small flattened balls or patties (about 1 tsp each).
2️⃣ Prepare the Batter
- Mix all batter ingredients in a bowl.
- Add milk gradually to make a smooth, flowing batter.
- Rest for 30–45 minutes.
3️⃣ Assemble the Stuffed Malpuas
- Heat a flat pan with 2–3 tbsp ghee.
- Pour a ladle of batter and let it spread like a mini pancake.
- Quickly place a khoya stuffing ball at the center.
- Pour a little more batter on top to seal the filling.
🔔 Tip: Work quickly so the filling doesn’t spill out while frying.
4️⃣ Fry Until Golden
- Fry on medium heat until both sides are golden brown and edges are crisp.
- Remove and place on paper towels.
5️⃣ Make the Sugar Syrup
- Boil sugar and water with cardamom and saffron until slightly sticky.
- Add rose water and keep syrup warm (not hot).
6️⃣ Soak & Serve
- Dip hot stuffed malpuas in warm syrup for 1–2 minutes.
- Serve warm or chilled, with or without rabri.
🌟 Optional Garnishes:
- Chopped pistachios, dried rose petals, or silver leaf
- A drizzle of rabri or condensed milk for extra richness
❤️ Stuffed Malpua Pro Tips:
- Use fresh khoya – not dry or frozen.
- Don’t let the syrup thicken too much – a light consistency helps soak better.
- You can also add grated paneer to the filling for variation.
