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Diwali Special Soft & Fluffy Malpua Recipe

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A traditional Indian sweet pancake, famous during Diwali, with crisp edges and a soft, fluffy center—soaked in cardamom-saffron sugar syrup and best served with rabri and chopped nuts for a festive touch[1][5].

Ingredients

  • Maida (All-purpose flour) – 1 cup
  • Suji (Semolina) – ½ cup
  • Coconut powder – ⅓ cup
  • Powdered sugar – ¼ cup (for batter)
  • Saunf (Fennel seeds) – 1 tsp
  • Cardamom powder – ½ tsp
  • Milk – ½ cup or as needed
  • Water – as needed (for batter consistency)
  • Ghee or oil – for deep frying
  • Chopped nuts – for garnishing
  • Rabri – for serving (optional)
  • For sugar syrup: Sugar – 1 cup, Water – ½ cup, Cardamom powder – ¼ tsp, Saffron – few threads (optional)

Instructions

  1. In a large bowl, whisk together maida, suji, coconut powder, powdered sugar, saunf, and cardamom powder.
  2. Add milk gradually and mix to form a smooth batter. Adjust consistency with water; batter should pour easily.
  3. Let the batter rest for 30 minutes, covered.
  4. Heat oil or ghee in a deep pan for frying (medium heat).
  5. Pour ladles of batter into the hot oil, fry until golden and puffed, pressing gently to help them rise.
  6. Remove with a slotted spoon, drain excess oil on paper towels.
  7. Prepare sugar syrup by boiling sugar, water, cardamom, and saffron until slightly sticky.
  8. Dip the fried malpuas in hot syrup for 1–2 minutes, ensuring even soaking.
  9. Serve hot, garnished with chopped nuts and optionally with rabri.

Notes

For best results, fry on medium heat to ensure even cooking without burning. The batter should be of pouring consistency—not too thick or runny. Soaking malpuas in hot syrup just before serving keeps them crisp and flavorful[1]. Do not overcrowd the pan while frying for fluffy malpuas[1][5].

Nutrition

Find it online: https://www.receipster.com/diwali-special-soft-fluffy-malpua/

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