• Prep Time
    15 minutes
  • Cook Time
    20 Minutes
  • View

Mawa Malpua of Rajasthan is a festive treat that is served with Rabdi. It is a very popular dessert in the state. The Halwai’s (sweet makers) at the sweet shops are seen handling giant Kadai loaded with ghee. They pour a ladle of creamy white batter, fry it until it’s crisp, and dunk it into a sugar syrup flavored with cardamom and saffron. Finally, the golden disc-shaped malpua’s are served with and devoured with rich creamy rabdi.

According to food historians, Malpua was invented during the Vedic times. This dessert originated in Orissa and is referred to as “Amalu” as one of the Chappan bhog offered in the Jagannath temple. 

Make your occasion special and whip up this mouthwatering dessert at home.



    How to make Mughlai Paratha at home

    Step 1

    Grate the mawa, keep aside, Sieve the flour together with semolina & cardamom powder keep aside

    Step 2

    Make sticky sugar syrup with equal quantities of sugar & water by adding cardamom powder & saffron

    Step 3

    Warm milk, add grated mawa, by stirring continuously using whisk add gradually flour mixture

    Step 4

    Mix it to a smooth flowing batter, if the batter seems thick add more warm milk, and make it smooth flowing.

    Step 5

    Heat ghee, pour a ladle full of batter in ghee on low flame, the batter will spread on its own when malpua edges start turning golden, flip and deep fry the other side

    Step 6

    Remove from ghee soak it in warm sugar syrup.

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