Maggi Malpua | How to make Maggi Malpua

2 reviews
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ByTrisha Rudra
Created on 8th Apr 2017
  • Maggi Malpua, How to make Maggi Malpua
Maggi Malpuaby Trisha Rudra
  • Maggi Malpua | How to make Maggi Malpua (8 likes)

  • 2 reviews
    Rate It!
  • By Trisha Rudra
    Created on 8th Apr 2017

About Maggi Malpua

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 :)

Maggi Malpua is an aromatic, flavorful and delicious dish which is very much popular in West Bengal. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Maggi Malpua is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Maggi Malpua at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 30 minute for the preparation and 15 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Maggi Malpua by Trisha Rudra in step by step with pictures so you can easily learn how to cook the perfect Maggi Malpua at your home without any difficulties. Maggi Malpua is one of the representative dishes of West Bengal which you can serve in any special occasions.

  • Prep Time30mins
  • Cook Time15mins
  • Serves6People
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 Gurung4 months ago
Wow what an idea!

Prabhleen Kaur4 months ago
Wow lovely recipe nd beautiful picture too:heart_eyes:

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