Holi 2026: Holi festival is incomplete without Malpua. Juicy Malpua dipped in sugar syrup is very tasty to eat. You can easily make Malpua at home. However, some people’s Malpuas do not become puffy. But you can also make perfect, round and puffy Malpua with the recipe we have brought for you, then this easy and trick recipe is for you. If made in this way, Malpua will become very soft and spongy – just puffed up like puris.
Material
for batter
Flour-1 cup
Semolina-2 tbsp
Milk-½ cup (as required)
Curd-2 tbsp
Baking soda-1 pinch
Sugar-2 tbsp
Fennel- 1 tsp
Ghee-1 tablespoon
for syrup
Sugar-1 cup
Water-½ cup
Cardamom-2–3 (crushed)
some saffron threads
Method
- Mix flour and semolina in a bowl. Prepare a thick, smooth batter by adding curd, sugar and a little milk to it. Keep in mind that the batter should neither be too thin nor too thick – the consistency like pakoda will be right.
- Now add 1 pinch of baking soda and 1 tablespoon of ghee in it. Keep the batter covered for 15-20 minutes. By adding semolina, Malpua becomes spongy and puffy from inside.
- Put sugar and water in a pan and boil it. Add cardamom and saffron. Cook for 4-5 minutes and prepare one string syrup. Turn off the gas and keep the syrup slightly warm.
- Heat ghee or refined oil in a pan. Keep medium flame. Pour a ladleful of batter, it will automatically spread into a round shape.
- Apply hot oil on top while applying light pressure so that it puffs up. Fry until golden on both sides. The oil should not be too hot. If fried on medium flame, Malpua will swell well.
- Put hot Malpua directly in lukewarm syrup. Dip it for 1-2 minutes and take it out. Your delicious Malpuas are ready.
Comments are closed.