Mawa Malpua | Khirer Malpua | Khoya Malpua | Indian Festive Dessert | Diwali & Bhai-Fota Special

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Malpua is a famous Indian festive dessert. In India, People usually make it in Holi (Festival of Colour), Diwali (Festival of Light)  or in any special occasion. Its a deep fried sweet dish soaked in syrup. Malpua can be different types like basic Malpua, Coconut/Narkeli Malpua, Mawa/ khirer Malpua, Chenna Mulpua and so on. All are the variation of Basic Malpua. All are awesome. When we make it for any special occasion, I would always like to make any special variation among them(Not the basic one). Sometimes, we serve it hot with chilled Rabdi and that is the royal combination.
Today, I am sharing the recipe of one of my most favourite "Mawa Malpua".
Lets, go to the recipe.

Preparation Time : 15 minutes

Cook Time       : 1 hour 15 minutes

Serves            : 10 people

Ingredients:

  • Grated Mawa / Khoya- 1 cup
  • All Purpose Flour / Maida- 1 cup
  • Semolina / Sooji- 1/4 cup
  • Baking Soda(optional)- 1/4 teaspoon
  • Sugar- 2 tablespoon(for batter) + 1.5 cup(for Syrup)
  • Whole Milk- 1.5 cup
  • Chopped Cashew Nuts- 15~20 pieces
  • Raisins- 1 handful
  • Fennel seeds / Saunf- 1 teaspoon
  • Saffron strand- 1 generous pinch
  • Cardamom powder- 1 teaspoon
  • Water- 3/4 cup
  • Oil for deep fry
  • Ghee- 2 tablespoon
  • For garnishing,
    • Chopped almonds
    • Chopped pistachios
    • Few strands of saffron

How to Make:

  1. Take grated mawa, maida, sooji, baking soda & sugar in a bowl.
  2. Mix everything well.
  3. Then add milk little by little and make a semi thick batter.[for the batter consistency, see video]
  4. Once done, add dry fruits and fennel seeds to the batter.
  5. Cover & keep it for rest for 1 hour in room temperature.
  6. Now take sugar in a saucepan for sugar syrup.
  7. Add water(amount mentioned in ingredient). Mix well and bring it to boil. 
  8. The consistency of syrup should not be too thick or too thin.[See in video]
  9. At the end, add saffron and cardamom powder. Give it a good mix and keep aside.
  10. Now heat enough oil to deep fry.
  11. Add ghee and let it melt.
  12. Now give a good stir in batter and pour 1 ladle for 1 malpua. Flame should be medium.
  13. Let it fry from one side. 
  14. Once it starts to set, splash hot oil on top. it will help to puff up your malpua.
  15. Flip it to fry from other side.
  16. Again splash hot oil on top.
  17. Once done, take out from oil. Use perforated ladle to drain the extra oil.
  18. Same way, fry all the malpua.
  19. Add them into hot sugar syrup so that they can absorb quickly.
  20. Sock them for 2 minutes each side. [total 4 minutes for each]
  21. Then take out the malpua & drain the extra syrup from it.
  22. Transfer into a serving plate and garnish with nuts & saffron[or as per your choice].
  23. You can serve it hot with chilled Rabdi.

My Tip: 

  • When you are making malpua , always keep the flame in medium. When you feel, oil gets too hot, make the flame low. Then again medium after few minutes.
  • As here, we are using sooji/semolina in batter, there is a chance to thicken up the batter at bottom. So, always stir well before frying.
  • Don't add the all milk at a time. It may from lump. Always add gradually. In this way, you will get the perfect consistency of the batter as you can adjust the amount of liquid.
  • You can add more dry fruit in batter or can completely skip as per your choice.

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