Poha Malpua Recipe

Poha Malpua is a traditional Indian Dessert which is very popular and extremely irresistible. It is a delectable pancake recipe made from flattened rice flour and whole wheat flour, which is deep fried in clarified oil and dunked in flavored sugar syrup (Chashni).

Malpuas dipped in a flavored sugar syrup are an extremely indulgent sweet. They go very well when served with a topping of creamy Rabri. It is a sweet pancake popular in Uttar Pradesh, Rajasthan, Bihar, West Bengal, Orissa, and Maharashtra. However, each region has a different version of making these. Apart from our different ingredients like fruit, milk, khoya, and even coconut are used in some versions. Malpuas are traditionally made in many homes during festivals like Holi and Diwali.

Recipe Video :

https://www.youtube.com/watch?v=c8vQIH5JMRs

How to make Poha flour:

  • Clean the poha flakes.
  • Transfer to a dry blender/grinder in small batches.
  • Grind for 1 to 2 minute till you get a super fine rice powder (grinding time depends on your grinder).
  • Add the poha powder to a fine sieve & sift it to get super fine poha flour. If you find small balls formed in the poha powder, crush and sieve it.
  • Sieve until you get residue poha rava (coarsely ground rice) and grind it along with the next batch of poha flakes.
  • Poha flour is ready and you can use it to prepare various snacks and sweets.

recipe card:

POHA MALPUA RECIPE

Achala
Poha Malpua Recipe: Learn how to make an Instant fluffy & soft malpua at home. Click on link to get recipe card with step by step directions
5 from 1 vote
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Dessert
Cuisine Indian
Servings 20 malpua

Ingredients
  

For malpua batter:

  • 1 cup Flattened rice flour (poha flour)
  • 1/2 cup Whole wheat flour
  • 1 cup milk or as required
  • 3 tbsp powdered sugar
  • 3 tbsp malai
  • 1 tbsp cardamom powder (elaichi)
  • 1 tsp cinnamon powder

For sugar syrup:

  • 1.5 cup sugar
  • 1 cup water
  • 4-5 drops of kewra essence

Extras:

  • Oil for frying
  • 2-3 almond & pistachois chopped for garnishing

Instructions
 

preparing malpua batter:

  • Collect all the required ingredients.
  • In a mixing bowl, add grinded poha flour, wheat flour, powdered sugar, cardamom powder, and cinnamon powder.
  • Mix all the dry ingredients very well.
  • Now add cream to make more rich malpuas.
  • Start adding milk, little by little and whisk to form a smooth batter. The batter should have no lumps.
  • It should be a thick batter of pouring consistency.
  • Cover and let the batter rest for 30 minutes.

making sugar syrup:

  • In the meantime, you can prepare the Sugar Syrup.   Take a pan with the broad base. Add sugar in the pan.
  • Add 1 cup water to it and keep it on the flame.  Dissolve the sugar on a medium flame.
  • Once the sugar dissolves,  boil the sugar syrup until it turns sticky. It may take 3-4 minutes.
  • Add kewra essence to it for flavor and mix well.
  • Turn off the flame, remove the pan from heat and set aside.

making malpua:

  • Take a low height, flatted frying pan, and pour the oil or ghee in it and heat it on medium flame.
  • When the oil is heating up, we will check the malpua batter. It should have the smoothness and in flowing consistency.
  • Heat the oil medium-hot. Drop one drop of batter into the oil to check if its sufficiently hot. Malpua batter has gradually started floating on the surface, oil is rightly heated.
  • Lower the flame. Take 2 tbsp to 3 tbsp of the batter and gently pour it on the hot oil. Spread the batter lightly with the back of the spoon. Make 2 to 4 malpuas depending on the size of the pan.
  • Fry the malpua on a low-medium flame until golden brown from both sides. When you are frying one side, splash oil over the other side (which isn’t dipped in oil) with a spoon so that it gets little cooked too at the same time.
  • Flip and then completely fry till crisp and golden flipping the malpuas a couple of times. The malpuas will puff up like poori.
  • Remove the malpua from oil carefully, drain the oil. Hold the ladle over the edge of pan, so that the extra oil drains back.
  • Take it out on a plate and prepare all the malpuas like this.
  • Dip the malpua in prepared sugar syrup (make sure sugar syrup is warm, if its cold just place on low heat to warm it up before soaking the malpua).
  • Gently coat the malpuas with the sugar syrup with a spoon or small tongs.
  • You can allow them to soak in the syrup for 10 mins making sure both the sides of malpua are soaked well or remove to a plate just after dipping them.
  • Serve the malpuas coated with the sugar syrup and garnished with the chopped almonds and pistachios.
Keyword poha malpua
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how to make poha malpua (step by step directions with photos) :

preparing malpua batter:

1.  Collect all the required ingredients.

2. In a mixing bowl, add poha flour (how to make it mentioned above), wheat flour, powdered sugar, cardamom powder, and cinnamon powder.

3. Mix all the dry ingredients very well.

4. Now add cream to make more rich malpuas.

5. Start adding milk, little by little and whisk to form a smooth batter. The batter should have no lumps.

6. It should be a thick batter of pouring consistency.

7. Cover and let the batter rest for 30 minutes.

making sugar syrup:

1.  In the meantime, you can prepare the Sugar Syrup.  Take a pan with the broad base. Add sugar in the pan.

2. Add 1 cup water to it and keep it on the flame.  Dissolve the sugar on a medium flame.

3. Once the sugar dissolves,  boil the sugar syrup until it turns sticky. It may take 3-4 minutes.

4. Add kewra essence to it for flavor and mix well.

5. Turn off the flame, remove the pan from heat and set aside.

making malpua:

1. Take a low height, flatted frying pan, and pour the oil or ghee in it and heat it on medium flame.

2. When the oil is heating up, we will check the malpua batter. It should have the smoothness and in flowing consistency.

3. Heat the oil medium-hot. Drop one drop of batter into the oil to check if it’s sufficiently hot. Malpua batter has gradually started floating on the surface, oil is lightly heated.

4. Lower the flame. Take 2 tbsp to 3 tbsp of the batter and gently pour it on the hot oil. Spread the batter lightly with the back of the spoon. Make 2 to 4 malpuas depending on the size of the pan.

5. Fry the malpua on a low-medium flame until golden brown from both sides. When you are frying one side, splash oil over the other side (which isn’t dipped in oil) with a spoon so that it gets little cooked too at the same time.

6. Flip and then completely fry till crisp and golden flipping the malpuas a couple of times. The malpuas will puff up like poori.

7. Remove the malpua from oil carefully, drain the oil. Hold the ladle over the edge of the pan, so that the extra oil drains back.

8. Take it out on a plate and prepare all the malpuas like this.

9. Dip the malpua in prepared sugar syrup (make sure sugar syrup is warm if its cold just places on low heat to warm it up before soaking the malpua).

10. Gently coat the malpuas with the sugar syrup with a spoon or small tongs.

11 You can allow them to soak in the syrup for 10 mins making sure both the sides of malpua are soaked well or remove to a plate just after dipping them.

12. Serve the malpuas coated with the sugar syrup and garnished with the chopped almonds and pistachios.

recipe notes :

  • You can also just serve the malpua with rabdi hot.
  • For a low-fat version, you can also cook the malpuas like pancakes by just adding a bit of oil or ghee.
  • Please seive the whole wheat our before making the batter.
  • You can also fry the malpuas in ghee instead of oil.
  • If you are not in a hurry, then allow the batter to ferment for 6 to 7 hours.
  • Fruits like mashed bananas or applesauce or mango pulp can also be added to the batter.
  • Addition of sugar to the batter is optional, however, it increases the amount of sweetness of malpua.
  • I have added Flattened rice flour(like a rice flour) in this recipe would result in a crispy and crunchy malpua sweet recipe.
  • The batter has to be thin and running hence adjust the consistency of the batter by adding more milk or water. if you see the batter is too watery then add 1-2 tsp of wheat flour to make it thick.
  • Ideally, the malpua sweet is served with a rabdi recipe, but it can be eaten without it by topping it with chopped dry fruits.
  • A good malpua should have crispy edges and soft center.
  • You can replace milk with ¼ cup of thickened milk or condensed milk.

finally, do visit my other similar sweet recipes collection with this poha malpua recipe. further, do not forget to visit my recipes like,

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