Malpua Recipe (snack) – How To Make Malpua step by step

Indian festivals are missed without Pakwan. Festival means various types of Pakwan. Pakwan is a traditional food to the Indian festival. Pakwans are of various types- Malpua, Gujhiya etc.  There’s a Pakwan which is made in almost all over India, especially in Holi festival; Malpua. Malpua is very famous in North India. Holi is incomplete without Malpua in North India. I am sharing you North Indian style Malpua recipe.

 Malpua is a Delicious and mouth-watering recipe. The recipe is very famous in Bihar and U.P. You can say that it is a traditional dish in Bihar and U.P. As People said that a festival day should always begin with sweets, so Malpua is the best option for the day. Malpua is made of many kinds – Rabdi Malpua, Milk Malpua, and Wheat flour Malpua, etc.

I am sharing with you normal Malpua recipe step by step with pictures below, which is I made in my home. Basically, Malpua is made by dipping it into Sugar Syrup but this recipe I have mixed the sugar along with all ingredients and made the batter. You can make this recipe sugar-free too. The recipe is made of all purpose flour (Maida), rava (Suji), milk, Sugar, fennel seeds and dry fruits etc. It is a very easy recipe and all the ingredients are available at your home easily.You can make it very easily at your home. The taste of Malpua is soft, crunchy and it has well- balanced sweetness. I hope you will like it.


Prep time – 15 minutes

Make time -20 minutes

Total time – 35 minutes

Serves – 4 people


  • All purpose flour (Maida) – 1 Cup
  • Rava (Suji) – 2/3 cup
  • Milk – 1 cup
  • Sugar – ½ cup
  • Fennel seeds (Sauf) – 1 teaspoon
  • Cardamon Powder (Elaichi) – ½ teaspoon
  • Salt – a pinch
  • Baking Soda – ½ teaspoon
  • Dry Fruits – chopped
  • Ghee or Refined Oil to fry

 Directions with photos 

 1.Take 1 cup of all purpose Flour (Maida) and 2/3 cup of Suji.

2.Also, take 1 cup of milk and ½ cup of sugar.( These measurements are all perfect).

3.Mix maida, rava, sugar, baking soda, salt, and milk very well.Ensure the mixture is of pouring consistency not too thick. If mixture consistency is too thick, add extra 1 cup water or 1 cup of milk. (I have added 1 cup of water).

4.When you will add 1 cup of water or milk the batter consistency is going to become thin. But don’t worry; keep the mixture to rest 10 to 15 minutes.

5.After 15 minutes you will see that the batter consistency is well perfect. It is neither thick nor thin. Now add fennel (sauf) seeds, cardamon (elaichi) powder, and some chopped dry fruits and mix the batter well again. Some dry fruits are kept aside for garnishing.

6.Now heat ghee or oil in a pan over low flame. When the oil is getting medium hot. Pour a ladleful of the mixture and spread evenly.

7. Keep the flame low and cook till It is light brown on both sides. When the first one is cook properly, add another ladleful of the batter. Remove the Malpua from the pan and drain the excess oil. Repeat the same with the remaining batter.

8.Your delicious Malpua is ready. Eat it either hot or cold. (You can eat it with any gravy vegetable).


  • All the measurements of the ingredients are perfect. You can make it less or more according to you.
  • The Malpua which is made from Sugar syrup, this one is a little crunchy but better in taste than that one.
  • You can make this recipe with less sugar or more sugar and even adjust it.
  • You can make it sugar-free too.

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