• Course: Dessert
  • Place of Origin: Indian subcontinent
  • Region or state: North and Central India
  • Main ingredients: Plain flour, sugar, rice flour, fennel seeds

Soft from the center with a crunch on the circumference, relish the scrumplicious taste of Malpua, also known as Pua, the delectable Indian sweet served as a dessert or a snack in many Indian households. Originating from the Indian subcontinent and popular in India, Nepal, and Bangladesh, Malpua is one of the sweets that is served during religious occasions such as Diwali, Holi, or as a prasad in pooja/aarti. Made with plain flour and in some states by adding rice flour as well, along with sugar, milk or water to make a thick batter and cardamoms for the aroma, the batter is then poured in hot oil in batches to make the crispy soft and delicious malpua.

The history of Malpua goes back to the Vedic period when the Aryans used to consume Barley as their main staple. One of the preparations from Barley was Malpua, where barley flour was either fried in ghee or boiled in water, and then dipped in honey. The current Malpua still conserves the name and the basics of this preparation. Malpua is also one of the ‘ChhappanBhog’ in Jagannath Puri evening prayers in Puri, Orissa. There are several variations where crushed fruits like banana, pineapple, or coconut, are added in the batter in different regions of India and can be topped with sliced nuts for enhanced taste. Be it festivals, parties, or just evening cravings, Malpua always is a delight to devour and is easy to prepare as well. serve them just as you like – drenched in sugar or honey syrup, or with rabdi, the intoxicating aroma and the incredible taste will make you lick your fingers after every piece.

Making of Malpua

Malpua is usually made with thickened milk, but since that takes time, this step can be skipped, and boiled milk can be used with a little bit of water to make the batter. Or you can also use milk powder and mix it with hot water if you don’t have milk.

In a bowl, take some plain flour, sugar as required, fennel seeds, and cardamom powder and mix well. Now add the milk in batches so that there are no lumps formed and get the batter into a semi thick consistency. Beat the batter very well for about a minute to get the fluffy pancake like center or leave it like this if you want thin and crispy Malpua. Sugar syrup is not required if sugar is added in the batter, but if you wish to make it, then cook together some sugar with water in a pan till it turns slightly golden for later use .

In a small pan or kadhai, heat oil or ghee and pour half a ladle of batter, do not spread. The batter will spread on it own depending on its consistency. Flip the Malpua once it turns golden from one side and fry the other side as well. now serve them like this or dip them for a few seconds in the sugar syrup and garnish with some chopped nuts before devouring.

Nutritional Content

One Malpua gives 123 calories, out of which carbohydrates comprise 84 calories, proteins account for 3 calories, and the remaining 35 calories come from fat. One Malpua provides 6 percent of the total daily calorie requirement of a standard adult diet of 2000 calories.



A succulent Indian pancake that is juicy and fluffy from the center and crispy from the edges, Malpua is a wholesome sweet delight with its lacy perfection and a punch of aromatic fennel seeds, that lifts the mood instantly and appeases the sugar pangs.

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