Maggi Malpua | How to make Maggi Malpua

By Trisha Rudra  |  8th Apr 2017  |  
4.0 from 2 reviews Rate It!
  • Maggi Malpua, How to make Maggi Malpua
Maggi Malpuaby Trisha Rudra
  • Prep Time

    30

    mins
  • Cook Time

    15

    mins
  • Serves

    6

    People

10

2





About Maggi Malpua Recipe

Who says Maggi has to be savoury? Here's my take on two favourites - Maggi and Malpuas, combined to create a mind blowing sojourn of flavours :)

The delicious and mouthwatering Maggi Malpua is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Maggi Malpua is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Maggi Malpua. Trisha Rudra shared Maggi Malpua recipe which can serve 6 people. The step by step process with pictures will help you learn how to make the delicious Maggi Malpua. Try this delicious Maggi Malpua recipe at home and surprise your family and friends. You can connect with the Trisha Rudra of Maggi Malpua by commenting on the page. In case you have any questions around the ingredients or cooking process. The Maggi Malpua can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Maggi Malpua with other users

Maggi Malpua

Ingredients to make Maggi Malpua

  • Maggi Noodles - 2 small packets
  • Whole wheat flour - 1 cup
  • Milk Powder - 1 cup
  • Grated khoya - 2 tbsp
  • Milk - 1 and 1/4 cup (adjust if needed)
  • For the Syrup:
  • Sugar - 2 cups
  • Water - 1 cup
  • Saffron strands - a few
  • Oil or Ghee for Deep frying

How to make Maggi Malpua

  1. Boil the maggi with just 1/4 cup of water. The maggi shouldn't be mushy. Keep aside to cool, using your fingers to separate the strands.
  2. Next make the syrup by boiling the sugar and water till one-string consistency. Add the saffron, and keep aside on a warm stove.
  3. Make the batter with wheat flour, khoya, milk powder, and add milk little by little, whilst whisking the batter, until a smooth, lump-free and thick pudding-like batter is formed.
  4. Heat a kadhai or pan with enough oil or ghee for deep frying.
  5. Using a fork or tongs, dip the maggi noodles into the batter until the noodles are coated well.
  6. Check the oil to see if it's hot enough (drop a small ball of batter, if it sizzles and rises up, the oil is too hot..if it takes a couple of seconds, then the oil is perfect for frying)
  7. Using the fork or tongs, gently drop the noodle-coated batter into the oil, preferably in a circle.
  8. Fry the Maggi Malpua on medium-high heat for 1 to 2 minutes on either side, and then turn up the heat gently, and allow it to turn crisp and golden.
  9. Remove with a slotted spoon, and immediately dunk it in the hot syrup.
  10. Fry the remaining Maggi malpuas similarly, and let them sit in the warm syrup for about 30 minutes or so.
  11. Just before serving, remove the Maggi Malpua from the syrup. Serve with a drizzle of warm syrup, or rabri, and a smattering of chopped pistachio and cashew nuts.

My Tip:

You can use a cookie cutter to cut off the ragged edges of the Maggi Malpua to make them symmetrical. You may serve the Maggi Malpua with Rabri for extra richness.

Reviews for Maggi Malpua (2)

Preeti Gurung8 months ago

Wow what an idea!
Reply

Prabhleen Kaur8 months ago

Wow lovely recipe nd beautiful picture too:heart_eyes:
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