Malpua might be a festive favourite, but let’s be honest, this rich dessert is yummy enough to eat anytime! It’s also versatile and different communities have their variations that they show off. This tried-and-tested Bengali family’s recipe is delicious, simple to prepare and requires just eight ingredients. So go ahead try it out.

24 Mar 2020

  • 15
    Prep time
  • 60
    Cooking time
  • 4


Maida 2 cup/s
Whole milk 1 litre (l)
Fennel seeds 1 tablespoon/s (tbsp)
Cardamom seeds (Big) 1 tablespoon/s (tbsp)
Baking soda 0.25 teaspoon/s (tsp)


For the sugar syrup

Boil 3 cups of sugar and 2 cups of water till you get a syrup of one single string consistency. Flavour the syrup with strands of saffron (optional).



In a mixing bowl, mix all the dry ingredients –maida, cardamom seeds, fennel seeds, baking soda and 1 tbsp of ghee. Keep it aside.

Boil the whole milk. Stir it well. Reduce to thicken milk a bit. Remember the consistency of milk should not be too runny or too thick.

Once the milk cools down, pour slowly in the dry ingredients. Keep stirring vigorously so that no lumps are formed. Mix the batter well. If too thick, add little milk.

Heat oil in a thick-bottomed kadhai. Take a ladle full of the batter and deep fry the pancakes till crisp golden brown. Remove them from oil and dunk the malpuas in sugar syrup.

Let the fried malpuas sit in the sugar syrup for some time.

Once soaked in sugar syrup, take it out and serve malpuas garnished with chopped almonds or pistachios.

Alternatively, you can also serve with hot rabdi.


If you know about variations in your community do share it with us in the comments section.

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