Mawa malpua | How to make Mawa malpua

By Farrukh Shadab  |  16th Dec 2015  |  
4.6 from 5 reviews Rate It!
  • Photo of Mawa malpua by Farrukh Shadab at BetterButter
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Video for key ingredients

  • How to make Khoya

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.

Mawa malpua

Ingredients to make Mawa malpua

  • For mawa Malpua:-
  • 1&1/2 cup, maida (all-purpose flour)
  • 2&1/2 cup, milk
  • 2 tablespoon, yogurt, whisked well
  • 100 gms, khowa/mawa, grated
  • 3/4 teaspoon, fennel seeds, coarsely crushed
  • 3/4 teaspoon, cardamom powder
  • 3 teaspoon, sugar
  • A pinch of saffron strands ( crushed)
  • Pinch of Soda
  • For shallow Frying:
  • 4-5 tablespoon of ghee
  • For Syrup:
  • 1 cup sugar
  • 1/2 cup water
  • saffron strands
  • 1/2 teaspoon saffron strands
  • Slivered almonds
  • pistachios for garnish

How to make Mawa malpua

  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 for Mawa malpua (5)

Aditi Bhandari3 years ago

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 Narang3 years ago

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

Shashi Prinja3 years ago


Nisha Gupta4 years ago


Rain kesari4 years ago


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