How to Make Instant Malpua: soft, delicious instant malpua recipe using milk powder, sooji and flour. Perfect for Holi Dessert and can be kept in the fridge for 3 days. This recipe is without using khoya
Holi is just around the corner and I cannot get started with the celebrations without these Instant Malpua and My Best Gujiya Recipe.
The moment I make these two recipes, I know in my heart, Holi has arrived (Indian Festival of Color) and let’s get the party started !
Holi has always been one of my Favorite festival, the color, the food, the ambiance, and my loved ones…..Word simply fail to express the feeling …but If I have to, it’s Priceless!
So, this Holi, I wanted to share what my friend’s keep asking me everytime – How to Make Instant Malpua 🙂
What is Instant Malpua ?
They are Indian pancakes made using flour + milk combination.
They can be soaked in sugar syrup (like we are doing here) or can be served with a giant dollop of Rabri (Malpua-Rabri) or with a side of Kheer (Malpua Kheer).
No matter, how you serve it, it’s going to make you fall in love with them.
What are the Ingredients for Instant Malpua ?
All Purpose Flour (you can use whole wheat too, but the malpua’s would be slightly darker)
Cardamom & Fennel
Sugar Syrup infused with saffron and cardamom
Step by Step Process to Make Instant Malpua
The recipe is absolutely easy and you can totally customize it as per your need.
Before we start making the Malpua’s we need to make the ‘Sugar Syrup’ also called Chashni to soak them in.
Once, sugar syrup is ready, Just make a smooth batter and almost like a slightly thicker pancake batter.
Then using a ladle, add dollops of the batter and fry the malpua’s.
Cook then evenly on both sides, till they are golden brown.
Transfer the cooked Malpua’s to a platter.
Soak them in sugar syrup for a good 3-4 minutes.
Finally, transfer them to a platter and decorate with dry fruits, rose petals and even coconut powder on top.
Serve and enjoy 🙂
So this Holi, try my recipe for How to Make Instant Malpua and surprise your loved ones.
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Tried Our Recipe – AWESOME!!!
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Instant Malpua Batter:
- 1 Cup Sooji
- 1/4 Cup Milk Powder *
- 1/4 Cup All-Purpose Flour
- 4 Tbsp Yogurt
- 1/2 Cup Water
- 1/4 Tsp Cardamom Powder
- 1 Tbsp Fennel Seeds
- 1 Cup Olive Oil - for frying the malpua
For Sugar Syrup:
- 1 Cup Sugar
- 1/2 Cup Water
- 1/4 Tsp Saffron
- 1/4 Tsp Cardamom Powder
- 1 Tbsp Dry Rose Petals
- 3 Tbsp Slivered Almonds
Make the Instant Malpua Batter:
- In a large bowl, add all the malpua batter ingredients and whisk to form a smooth lump-free batter. (similar to pancake batter but thicker).
Make the Sugar Syrup:
- In a large pot, add sugar, water and whisk to dissolve.
- Let the mixture boil and add cardamom and saffron.
- Reduce the heat and let this simmer for 3-4 minutes.
- Turn off the heat and keep the sugar syrup aside.
Fry the Instant Malpua's:
- Heat oil in a deep pan.
- Using a ladle, add a ladle-full malpua batter in the hot oil.
- Similarly add 1-2 more malpua batter (leaving space in the pan to fry).
- Fry the malpua's on both sides until they are golden brown (Always fry on low-medium heat).
- Remove the cooked malpua
Serving the Instant Malpua: and add them in the sugar syrup.
- Soak 3-4 malpua for couple of minutes in the sugar syrup ( let them absorb sugar and get fluffy).
- Transfer the soaked malpua's on a serving platter.
- Sprinkle with dry rose petals and slivered almonds.
- Serve immediately.
Milk Powder * - I'm using a low sugar milk powder, hence the sugar is used accordingly.
Storage: the Instant Malpua's can be stored in the fridge for upto 3 days in an air-tight jar.
Amount Per Serving:Calories: 354 Total Fat: 46g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 38g Cholesterol: 2mg Sodium: 19mg Carbohydrates: 48g Fiber: 1g Sugar: 41g Protein: 3g