Malpua is a traditional Indian delicacy that is cherished for its subtle sweetness and rich, silky texture. This dish is unusual and wonderfully delicious because it only calls for three ingredients: milk, all-purpose flour, and milk cream. I am thrilled to share this dish with you, along with its endearing backstory, which I had the pleasure of discovering from my didi in Guwahati recently.

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The Story Behind the Recipe

During a recent visit to Guwahati, I was treated to a delightful surprise by one of my didi. She made a batch of Malpuas that were unlike any I had ever tasted before—soft, fluffy, and bursting with flavor. I was so captivated by the taste that I immediately asked her to teach me how she made them. She graciously shared her recipe and the step-by-step process, which I am now thrilled to share with you. Inspired by her, I plan to recreate this Malpua recipe during the upcoming Durga Puja to add a sweet touch to our festive celebrations.

Recipe Video

What is Malpua Made Of?

Traditional Malpua recipes can vary by region, but this version is incredibly simple and uses only three main ingredients:

Milk Cream (Malai): Adds richness and helps create a soft texture.
All-Purpose Flour (Maida): Provides structure and makes the batter fluffy.
Milk: Binds the ingredients and makes the batter smooth.

Which State is Famous for Malpua?

Malpua is popular in various parts of India, including Bihar, Odisha, West Bengal, and Uttar Pradesh. Each state has its own unique twist, making this sweet treat a versatile and beloved dessert across the country.

Ingredients:

Milk Cream (Malai, Dudher Shor): 3 tablespoon
All-Purpose Flour (Maida): 1 cup
Sugar: 1 tablespoon
Milk: 1 cup
Sugar Syrup: Made with 1/2 cup sugar, 2 cup water (boiled until slightly thick but not too dense) and 2 cardamom pods

Instructions:

Prepare the Batter:

In a bowl, whisk the milk cream until smooth. And add sugar. Whisk until sugar dissolves.
Add the all-purpose flour gradually, mixing well to avoid lumps.
Pour in the milk little by little, stirring continuously to form a thick, smooth batter. The consistency should be similar to pancake batter, not too runny or too thick.

Frying the Malpuas:

Heat oil in a deep frying pan over medium heat.
Once the oil is hot, carefully pour a ladleful of batter into the oil, allowing it to spread slightly into a round shape.
Fry until the edges turn golden and crisp. Flip to cook the other side until evenly golden.
Remove the Malpua from the oil and drain on paper towels to remove excess oil.

Dipping in Sugar Syrup:

Dip the fried Malpuas into the warm sugar syrup for a few seconds.
Gently remove them from the syrup and place on a serving plate.

Serving Sugesstion:

Serve the Malpuas warm, garnished with a pinch of saffron and chopped pistachios.

FAQ

Q: Can I use any other flour instead of all-purpose flour?
A: For the traditional texture and taste, it is best to use all-purpose flour. Substituting with whole wheat flour or other flours may alter the texture.

Q: How do I ensure my Malpuas are fluffy?
A: The key is to get the batter consistency right. It should be thick but pourable. Also, make sure the oil is at the right temperature—not too hot, as that will make the Malpuas hard.

Q: How long can I store Malpua?
A: Malpuas can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat them slightly before serving.

Q: Is Malpua gluten-free?
A: No, since this recipe uses all-purpose flour, it is not gluten-free. However, you can experiment with gluten-free flours, though the texture will differ.

This Malpua recipe, with its simple ingredients and delightful taste, is sure to be a hit at any festive gathering. I am eagerly looking forward to preparing it during Durga Puja, reminiscing about the time I learned it from my diddi in Guwahati. I hope you will try this recipe and share it with your loved ones, spreading the joy of this delicious sweet treat. Enjoy cooking and happy feasting!

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