Pistachio Malpua | How to make Pistachio Malpua

By Rida Khan  |  28th Apr 2016  |  
4 from 1 review Rate It!
  • Pistachio Malpua, How to make Pistachio Malpua
Pistachio Malpuaby Rida Khan
  • Prep Time

    15

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

18

1

Video for key ingredients

  • How to make Khoya

About Pistachio Malpua Recipe

Malpua is a dessert which is mostly made in Bengali homes. Pistachio Malpua is my original dish, created by my own ideas and innovated it.

Pistachio Malpua is a delicious dish which is liked by the people of every age group. Pistachio Malpua by Rida Khan is a step by step process which is best to understand for the beginners. Pistachio Malpua is a dish which comes from West Bengal cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 4 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Pistachio Malpua takes 15 minute for the preparation and 30 minute for cooking. The aroma of this Pistachio Malpua make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Pistachio Malpua will be the best option for you. The flavor of Pistachio Malpua is unforgettable and you will enjoy each and every bite of this. Try this Pistachio Malpua at your weekends and impress your family and friends.

Pistachio Malpua

Ingredients to make Pistachio Malpua

  • wheat flour - 1 Cup
  • Milk - 1/4 cup
  • mawa - 1/4 Cup
  • Powdered sugar - 1/4 Cup
  • pista Powder- 2 tbsp
  • almond Powder- 1 tbsp
  • kesar - 3 to 4 Strings
  • cardamom Powder- 1/2 tbsp
  • pista - 2 to 3 (chopped)
  • water
  • ghee

How to make Pistachio Malpua

  1. In a bowl, pour in the milk and mix it with sugar.
  2. Add the wheat flour, mawa, pista powder, almond powder, cardamom powder, kesar strings with sufficient water to make the batter.
  3. Take a non-stick pan, put it on flame by adding 3 tbsp ghee in it. As the ghee gets heated up, take a spoon and pour the batter into the pan to make small round shapes.
  4. Fry it at a low flame till it turns light golden brown in colour.
  5. Then take them out in a plate and garnish it with chopped pistas.

My Tip:

In the malpua batter, add sufficient water to make it a little thick like batter to make the pakoras.

Reviews for Pistachio Malpua (1)

Shambhavi Gupta2 years ago

Innovative recipe you have created..very good!
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