Atta Malpua Recipe | How To Make Malpua | Crispy Malpua Recipe

Atta Malpua Recipe | How To Make Malpua | Crispy, tasty, healthy and melt in the mouth Malpua Recipe.

Malpua is like a desi pancake which is mostly made during festivals like Holi, Diwali and many festivals. Traditionally malpuas are made from maid or all-purpose flour but for this dish, I have used whole wheat flour or atta to make it healthier.

Malpuas are part of Indian culture from ancient times. This recipe of Malpua is the perfect combination for crispy from the outside and soft from inside. You can make and store the batter for 3-4 days. This is an instant recipe and does not require much preparation.

I have very fond memories of Diwali when the whole family used to get together and we used to have these Malpuas for breakfast. I have also posted other festive recipes like Kalakand, Mango Delight, Rasmalai and more. Do explore them all.

Follow this recipe step by step to get the perfect recipe.

Malpua

Course Main Course
Cuisine Indian

Ingredients
  

Sugar Syrup

  • ½ cup Water
  • ½ cup Sugar
  • 2 Small Cardamom
  • Saffron Strings

Batter

  • ¼ cup Rava
  • ¾ cup Whole Wheat Flour
  • ½ tsp Cardamom Powder
  • ¼ tsp Fennel Powder
  • cup Milk
  • 2 tbsp Fresh Cream or Malai or Milk Powder

Malpua

  • Ghee

Instructions
 

Sugar Syrupy

  • In a pan add water, sugar, small cardamom, saffron strings and mix well.
  • Cook on high flame while string continuously for 10-12 minutes.
  • Next boil on high flame for 8-10 minutes.

Batter

  • In a grinder add rava, and grind for 30 seconds.
  • Next add wheat flour,

Malpua

  • In a pan add ghee and heat on low flame.
  • Drop a laddle of batter in it and let it fry for a minute or till the time edges are brown.
  • Flip and cook till crisp from all the sides.
  • Press gently with two ladles to remove excess ghee.
  • Dip malpua in warm syrup for 2 minutes.

Video

Keyword main course
Tried this recipe?Let us know how it was!

Let me know in the comment section how you liked this recipe.

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Rasmalai:

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