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Photo of Mawa malpua by Farrukh Shadab at BetterButter

Mawa malpua

Farrukh Shadab
15 minutes
Prep Time
20 minutes
Cook Time
6 People
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ABOUT Mawa malpua RECIPE

Mawa Malpua is a delicious traditional Rajasthani sweet of saffron flavoured fried pan cakes dunked in sugar syrup and served warm along with kesar lachcha rabdi ( saffron flavoured thickened milk).I have mentioned earlier in one of my post, I am not a sweet ( mithai fan) at all. But, there are few traditional indian sweets I immediately fell head over heels as soon as they are in front of me. They are Gulab Jamun, Jalebi, Moong Dal Halwa and this iresistible Mawa malpua with rabdi. Crisp edged Mawa malpua loaded with saffron syrup and dressed up with Kesar Rabdi…ufff, sinful!! Any time of the day or night I can hog on this sweet.

Recipe Tags

  • Medium
  • Eid
  • Dessert

Ingredients Serving: 6

  1. For mawa Malpua:-
  2. 1&1/2 cup, maida (all-purpose flour)
  3. 2&1/2 cup, milk
  4. 2 tablespoon, yogurt, whisked well
  5. 100 gms, khowa/mawa, grated
  6. 3/4 teaspoon, fennel seeds, coarsely crushed
  7. 3/4 teaspoon, cardamom powder
  8. 3 teaspoon, sugar
  9. A pinch of saffron strands ( crushed)
  10. Pinch of Soda
  11. For shallow Frying:
  12. 4-5 tablespoon of ghee
  13. For Syrup:
  14. 1 cup sugar
  15. 1/2 cup water
  16. saffron strands
  17. 1/2 teaspoon saffron strands
  18. Slivered almonds
  19. pistachios for garnish


  1. In a large bowl, combine all the ingredients together mentioned for mawa malpua. Whisk very well to form lump free batter
  2. Cover and keep the batter aside for an hour
  3. In another pan, add all the ingredients mentioned for sugar syrup and bring it to boil. Simmer on low heat for 10 minutes. Cover and keep it aside.
  4. Heat ghee in a shallow pan. When ghee is hot, reduce the flame to low. Pour 1 tablespoon ( or more of making big malpuas) of a batter in medium hot ghee and fry from both sides until golden brown and crisp from the edges.
  5. Repeat the same for all the batter. Dip the fried malpuas in warm sugar syrup for a minute or 2.
  6. Place on serving dish , top with Kesar Lachcha Rabdi and serve warm.

Reviews (5)  

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Aditi Bhandari
Aditi Bhandari   Nov-05-2016

pooja narang- add a tbsp of Maida and check whether its still being separated or not.. if yes then add some more refined flour.. and yes it can be kept for upto 1 hr

Pooja Narang
Pooja Narang   Aug-20-2016

if v keep made batter for more than one hour will it b spoiled

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