04. February 2012 · By Nadia Asif · Comments

Malpura  or malpua is a dessert known across different regions of India by different names. Malpuas are also one of the favourite Ramadan 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!



Small-sized malpuras


150 grams maida

40 grams rawa

100 grams sugar

100 grams mawa

1/4 tsp. baking powder

4 eggs

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. Malpuras are deep fried. Heat oil, on medium fame, enough for deep frying – preferable one cup or enough to cover the bottom of your vessel.

4. Pour the batter into the oil to make round pancakes. You may want to use a deep spoon and carefully pour in the batter, similar to making dosas.

5. Remove the pancakes on absorbent paper towels. Your malpuras are ready to serve.

Malpuas can be served with malai (clotted cream). People with a sweet tooth prefer dipping malpuras in sugar syrup before serving.

Ramadan recipes have to be special. Malpuas are best for the occasion.


Categories: Dessert Recipes, Indian Recipes, Pakistani Recipes, Ramadan Recipes Tags: , , , , , , , , , , , , , ,