A dessert is always a winner in any festive celebration. You can not miss when it’s New Year. I prepared these delicious Rajasthani Mawa Malpua for my family.

Malpua to me was always a deep fried Pitha with Maida , Banana and Fennel seeds until I discovered Rajasthani style in Jaipur.
6 hrs Bullet ride from Delhi & we reached the Pink City around 8 ish in that coldest Day of December!
The first thing I wanted to witness is the Pink beauty , Hawa Mahal ..I fell in love with the first sight 😍
The next thing that caught my hungry soul was the shop diagonally opposite to that stunning Mahal !
Before I could decide what to choose from that array of colourful sweets , the shopkeeper announced that Malpuas are really hot & I should not miss eating them immediately!
He was so right ! He added a spoonful of Rabdi just before serving me that plate of sheer Happiness! The explosion of Flavours that didn’t fail to linger on for a few days .. He was generous to share the Recipe with me.

Rajasthani Mawa Malpua Recipe

A Dessert prepared with Mawa ( Khova ) , milk , sugar and all purpose flour. Khova is a dairy product which is easily available in the stores or you can try making at home.
I prefer to buy though.
Malpua is a very popular Dessert in Rajasthan and Odisha. There are many variations to it .

Many replace the Khova with overripe Bananas and make Banana Malpua. It is a street food in Odisha. Even I found people making Malpuas with flour , baking soda , sugar ,fennel seeds and Grated coconut.
You can add Green Cardamom for the extra flavour & aroma.

Batter of Khova Malpua 

The consistency of the batter should not be very thick or very thin. It’s in between the two state . Very similar to Pancake batter.

You can either deep fry or shallow fry. When I make Bananas Malpua , I like deep fried one and avoid dipping in sugar syrup.

But when I make these Rajasthani Mawa Malpua Recipe , I always shallow fry. I use my cast iron griddle and fry with Cow Ghee.

Print Recipe

Rajasthani Mawa Malpua

Course

dessert

Cuisine

Rajasthani

Prep Time

10 minutes

Cook Time

20 minutes

Passive Time

30 minutes

Servings

pieces

Ingredients

For Malpoa:

• 1 cup khoya
• 2 cup milk
• 1 cup all purpose flour
• 1/2 cup semolina
• 1 tbsp sugar
• 1/8 tsp salt
• 2 tsps Fennel seeds
• fry clarified butter

For Sugar Syrup:

• 1 cup sugar
• 1 cup water
• 1/2 tsp cardamom powder
• 5 Strands saffron
• 1 tsp rose water Optional

Course dessert Cuisine Rajasthani Prep Time 10 minutes Cook Time 20 minutes Passive Time 30 minutes Servings pieces Ingredients For Malpoa: 1 cup khoya 2 cup milk 1 cup all purpose flour 1/2 cup semolina 1 tbsp sugar 1/8 tsp salt 2 tsps Fennel seeds fry clarified butter For Sugar Syrup: 1 cup sugar 1 cup water 1/2 tsp cardamom powder 5 Strands saffron 1 tsp rose water Optional

Instructions

1. To make malpuas , boil milk and add khoya in it.Mix well.There should not be any lumps.When mixed ,switch off the flame and mix fennel seeds.Let it cool a bit.When it's warm, add semolina,sugar ,salt and mix well.Now add 1/2 cup flour and mix it.Add more little by little till you get the correct consistency of the batter .It should be like a pancake batter , not so thick nor so liquid. You may not use 1 full cup flour in this dish.
2. Heat 1 tbsp ghee on a non-stick pan.Pour around 1/3 cup batter into this.It will spread a bit on its own .Now cook at medium flame until the edges turns brown.Once done, flip the other side and cook for 2 min.
3. Dip in the warm sugar syrup for a minute and take it out.Its ready to be served.
4. You can either brush the hot syrup with a silicon brush on both side of malpua that will give it the correct sweetness, i prefer it this way.
5. To make sugar syrup , boil water.Once it reaches boiling point,add sugar.Let it cook at medium flame till you get a little thick syrup.It will take 10 min around.Once done add saffron, cardamom powder and rose water.

Recipe Notes