Malpua Recipe | Whole Wheat Flour Malpua Recipe with written details and video recipe

Malpua is Soft, fluffy yet crispy and mouth melting traditional North oIndian Sweet . These pancakes are deep fried in Ghee and  coated with Sugar Syrup.. Generally Malpua is served with Rabri / Rabdi – Thickned Sweet Milk, but it also tastes amazing plain with dry fruits ..

Generally , Malpua is made with Maida – All Purpose Flour , sharing here the Wheat Flour version without compromising taste, texture and softness.

Checkout the Video Recipe here…

Recipe Card for Malpua


  • Servings: 4 to 5
  • Difficulty: moderate
  • Rating: ★★★★★
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Crispy yet melt in mouth, super delicious, easy Wheat Flour Malpua recipe. Easy to make and perfect for any festival .


For Sugar Syrup
  • 1 cup Sugar
  • 1 cup Water
  • 1/2 tsp Cardamom Powder
  • Few Saffron Strands
For Batter
  • 1/4 cup Semolina / Sooji / Rava
  • 1 cup Wheat Flour
  • 3 tbsp Milk Powder
  • 1/2 tsp Cardamom Powder
  • 1/2 tsp Fennel Seeds, crushed
  • 1.5 cup + 2 tbsp Milk
Other Ingredients
  • Ghee / Oil for frying
  • Finely chopped Almonds and Pistachio, for garnishing


  • First, let’s make Sugar Syrup. In a pan, take sugar and water.
  • Add Cardamom Powder and Saffron strands .
  • Keep stirring and cook on low to medium flame till sugar dissolves.
  • Later, turn flame to high and cook for more 5 minutes.
  • We don’t need any string in sugar syrup, it just has to be sticky and thick.  So cook accordingly.
  • Allow it to cool a bit .
  • Grind 1/4 cup of semolina for 15 to 20 seconds. If you use fine semolina , skip this step. I have used normal semolina , which we use making Upma or Halwa.
  • In a wide bowl, take fine sooji, wheat flour, milk powder, cardamom powder and crushed fennel seeds.
  • Mix well. Add milk little by little and make smooth batter.
  • Batter consistency should be smooth and flowing. Though we don’t need very thin and runny texture.
  • One can whisk or use hand blender or mixer jar for smooth and fluffy texture ..
  • Cover and keep aside for 20 to 30 minutes.
  • One can use Fresh cream/ malai or Khoya in batter. Just grate the khoya and then add in batter.
  • After time, whisk again the batter atleast for a minute
  • Heat 1.25 cup Ghee in a broad pan. Ghee quantity should not be too much. Just cover the pan surface is enough .
  • Once ghee is hot , make the flame low . With a small laddle pour batter in ghee. Don’t spread. It will spread by its own.
  • Don’t be in hurry to flip the Malpua .
  • Cook on medium flame till edges starts turning crispy.
  • Carefully change the side and cook again till crispy.
  • Once both sides turns crispy, with a slotted spoon , take out the malpua . Make sure you remove all access Ghee from it.
  • Now, add this fried discs in WARM sugar syrup. Dip for 2 minutes.
  • Take out in a plate and garnish with chopped dry fruits.
  • One can serve with Rabri / Rabdi too.
Notes :
  • For this recipe, I have not used any Artificial color / Food Color for sugar syrup or batter.
  • Milk which is used to make batter is a boiled and cooled milk .
  • In batter, some Malai / Fresh Cream, Khoya can be added for richer taste. 

.Hope you will like this recipe. I would love to listen from you all..

Do try this recipe , and don’t forget to share your feedback with me.

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