Malpua is a traditional Indian dessert that’s perfect for celebrating Diwali. This deep-fried pancake, soaked in sugar syrup and garnished with nuts, has a rich flavor and soft, fluffy texture. Whether you’re hosting a festive gathering or simply want to indulge in something sweet, this Malpua recipe is easy to make and sure to impress your guests. Read on to discover how to prepare this delightful treat for Diwali and learn the secret tips to making it perfect every time.

Why Is It Called Malpua?
Malpua has been a cherished dessert in India for centuries, originating from the kitchens of ancient Indian temples. It’s a word derived from Sanskrit where “Mal” means thick and “Pua” refers to a fried cake. Malpua is often prepared during special occasions and festivals like Diwali, symbolizing prosperity and sweetness in life.
How Should Malpua Taste?
Malpua should be golden, crisp on the outside, and soft and spongy on the inside. It has a rich, sweet flavor, balanced by subtle hints of cardamom and fennel seeds. The addition of sugar syrup gives it a melt-in-the-mouth sweetness, while the garnished nuts add a delightful crunch to each bite.

How to Make Malpua Super Yummy or Perfect?
- Use Fresh Ingredients: Fresh yogurt and milk enhance the flavor of the batter. Also, using high-quality ghee adds a rich aroma to the Malpuas.
- Rest the Batter: Allowing the batter to rest for 15 minutes helps in achieving a soft and fluffy texture.
- Check the Oil Temperature: Ensure that the ghee or oil is moderately hot while frying. If the oil is too hot, the Malpuas will brown too quickly and remain uncooked inside.
- Perfect Sugar Syrup: Keep a close eye on the sugar syrup consistency. A one-string consistency works best for soaking the Malpuas without making them too soggy.

Malpua Recipe
Equipment
- Mixing bowl For preparing the Malpua batter.
- Whisk To mix the batter until smooth.
- Deep frying pan For frying the Malpuas in ghee or oil.
- Ladle To pour the batter into the frying pan.
- Slotted spoon For flipping and removing the Malpuas from the hot oil.
- Saucepan To prepare the sugar syrup.
- Measuring cups and spoons To accurately measure the ingredients.
- Platter For serving the Malpuas after soaking them in sugar syrup.
Ingredients
For Malpua Batter:
- 1 cup all-purpose flour (maida)
- 1/4 cup semolina (sooji)
- 1/2 cup milk
- 1/4 cup yogurt
- 1 tsp fennel seeds (saunf)
- 1/4 tsp cardamom powder (elaichi)
- 1 pinch baking powder
- Ghee or oil for frying
For Sugar Syrup:
- 1 cup sugar
- 1/2 cup water
- 1/4 tsp cardamom powder
- Saffron strands (optional)
- Chopped pistachios and almonds for garnish
Instructions
- Prepare the Batter :In a large mixing bowl, combine flour, semolina, milk, yogurt, fennel seeds, cardamom powder, and baking powder. Mix well to form a smooth batter. Let it rest for 15 minutes to allow the flavors to blend.
- Make the Sugar Syrup :In a saucepan, combine sugar and water. Bring it to a boil and simmer until the syrup reaches a one-string consistency. Add cardamom powder and saffron strands, and set aside.
- Fry the Malpuas :Heat ghee in a deep frying pan over medium heat. Pour a ladleful of the batter into the hot ghee, spreading it slightly to form a round shape. Fry until golden brown on both sides.
- Soak in Syrup :Once fried, dip the hot Malpuas into the warm sugar syrup for a few seconds to soak up the sweetness. Remove and set them on a plate.
- Garnish and Serve :Garnish the soaked Malpuas with chopped pistachios and almonds. Serve warm as a festive dessert.
Notes
- Batter Consistency: Ensure that the batter is neither too thick nor too runny. A pouring consistency similar to pancake batter works best.
- Rest the Batter: Letting the batter rest for about 15-20 minutes helps the ingredients to blend well, resulting in softer and fluffier Malpuas.
- Sugar Syrup Consistency: The sugar syrup should be of one-string consistency. To check this, take a drop between your fingers, and if it forms a thin string when pulled apart, it’s ready.
- Frying Temperature: Keep the oil at a moderate heat. If it’s too hot, the Malpuas will brown too quickly and remain uncooked inside. If it’s too low, they will absorb too much oil.
- Alternative Sweeteners: You can substitute regular sugar with jaggery for a healthier and richer flavor, though it may slightly alter the taste.
- Optional Additions: You can add mashed bananas or grated coconut to the batter for an extra layer of flavor.
- Serving Suggestion: Malpua tastes best when served warm, with an additional drizzle of syrup or a side of rabri (thickened milk).
Read More :
Diwali Special: Delicious Mysore Pak Recipe
Gulab Jamun Recipe for Diwali: A Delicious Festive Dessert
Mohanthal Recipe for Diwali: A Traditional Indian Sweet
Conclusion
This Malpua Recipe for Diwali is not only a delicious treat but also an excellent way to celebrate the spirit of the festival. The crispy texture combined with the sweetness of the sugar syrup makes it irresistible. Whether you’re an expert or a beginner in the kitchen, this recipe is sure to satisfy your sweet tooth and impress your guests during the Diwali celebrations.