Malapua is an Indian pancake served as a dessert. This dessert can be accompanied with Rabri(reduced sweetened milk) or vanilla ice cream.

Teena Mathew


  1. 100 Grams Flour
  2. 75 Grams Milk Powder
  3. 50 Grams Butter Melted
  4. 200 Grams Sugar
  5. 300 Millilitres Water
  6. 100 Millilitres Milk
  7. - Optional strands Saffron 2 Pinch
  8. Oil for frying (Vegetable Oil)
  9. 0.5 Lemon Juice
  10. optional 3 Tablespoon nuts Chopped (pistachios, almonds) -


75 mins
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    Mix milk powder, melted butter. This should give you a thick grainy textured mixture.

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    Into the mixture from step 1, add the flour.

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    Add milk and whisk the mixture using a hand whisk. If too thick add water to make the batter into pouring consistency.Batter Consistency: Between pancake batter and crepes batter.

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    Keep aside for 30-45 mins.

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    Combine the sugar and water in a saucepan. Add the saffron strands. (optional) Let it simmer for 25-30 mins on medium heat. Stir in occasionally. At this point add a little lemon juice to prevent crystallization.

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    Heat the oil in fry pan. Pour in 1 table spoon of batter each and fry until golden brown. Drain on a tissue paper. Dip each of the fired pancake in the sugar syrup prepared in step 5 for 20 seconds

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    Transfer the malpua to a serving dish and garnish with chopped nuts. Garnish can be avoided if you do not like nuts

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    Serve the malpua warm with vanilla ice cream.

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