Malpura or malpua is a dessert known across different regions of India by different names. Malpuas are also one of the favourite Ramadan and Eid recipes. You’ll be surprised at the number of variations this dessert has experienced – each better than the other. Here, we bring you a malpura recipe that, for me, is a classic Ramadan dish – and it has passed down generations!
150 grams maida
40 grams rawa
100 grams sugar
100 grams mawa
1/4 tsp. baking powder
1/2 cup milk
Almonds and pistachios pounded
1 cup oil
1. In a bowl, add rawa, maida, and baking powder. Make it into a thick paste by adding water. Let it stand for 6 – 8 hours.
2. Beat the eggs, sugar, crumbled mawa, and the dry fruits. Blend in the milk to make a thick batter. Consistency is important – it’s a batter, not a paste.
3. Heat oil in a shallow flat pan, enough for deep frying – preferable one cup or enough to cover the bottom of your pan.
4. Use a ladle to gently pour the batter into the oil to make round pancakes.
5. Remove the pancakes with a slotted spoon and soak them in sugar syrup. (I don’t do this since I don’t have a taste for sweets).
Malpuas can be served with malai (clotted cream).