Maalpua (Indian Dessert) | How to make Maalpua (Indian Dessert)

By Anushri Rathi  |  18th Aug 2016  |  
4 from 1 review Rate It!
  • Maalpua (Indian Dessert), How to make Maalpua (Indian Dessert)
Maalpua (Indian Dessert)by Anushri Rathi
  • Prep Time

    12

    Hours
  • Cook Time

    20

    mins
  • Serves

    5

    People

79

1

About Maalpua (Indian Dessert) Recipe

Maalpua is a traditional rajasthani cuisine dessert with a crisp edge and melting inner combination.

Maalpua (Indian Dessert) is a delicious dish which is liked by people of all age groups. Maalpua (Indian Dessert) by Anushri Rathi has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 5 people. You can find Maalpua (Indian Dessert) at many restaurants and you can also prepare this at home. This authentic and mouthwatering Maalpua (Indian Dessert) takes 720 minutes for the preparation and 20 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Maalpua (Indian Dessert) is a good option for you. The flavour of Maalpua (Indian Dessert) is tempting and you will enjoy each bite of this. Try this Maalpua (Indian Dessert) on weekends and impress your family and friends. You can comment and rate the Maalpua (Indian Dessert) recipe on the page below.

Maalpua (Indian Dessert)

Ingredients to make Maalpua (Indian Dessert)

  • 250 ml un-boiled milk,
  • 8 tbsp maida or all purpose flour,
  • 8-10 heaped tsp of granulated sugar
  • 1 tbsp curd
  • Milk of soaked almonds and green pistachios + saffron leaves and cardamom powder
  • 250 ml ghee

How to make Maalpua (Indian Dessert)

  1. At least 12 - 15 hours prior, prepare the batter and allow to ferment. For that, in a grinder, add the milk, maida and first only 8 tsp of sugar. Churn it for two minutes.
  2. Now add the curd. Churn again for 3-4 minutes. Check the consistency. It should be less thick than the idli batter.
  3. Remove the batter in a bowl, cover it with lid and keep it aside in a warm place (like inside a cupboard in kitchen or oven). Allow it to ferment for at least 12 hours to get good results.
  4. If you plan to make maalpuas later, keep the batter in fridge. Else, mix it with a spoon and drop it from a height to check the frothiness of the batter along with the consistency.
  5. Take a shallow pan and add ghee to it. Heat it till fumes appear.
  6. Now add a small (half a tbsp.) portion of batter in the ghee (gas on medium flame). Check - if it spreads out in an un-ruled manner, then the batter is thin and you need to add more maida
  7. If it doesn't spread, then wait for half a minute and turn it over with a pair of tongs and a slotted spoon/ spider. It might be a tad sticky.
  8. If it sticks to any of the utensils, use a spoon to remove it and put it back in the pan. Wait for half a minute till it turns golden and remove it. Now this act tests your speed. You need to be quick or else maalpua darkens.
  9. Serve the malpuas hot with milk masala sprinkled over it and coupled with rabri.

My Tip:

No sugar syrup dip.

Reviews for Maalpua (Indian Dessert) (1)

Hemakshi Makhija2 years ago

very interesting recipe!
Reply