Malpua is a traditional dessert dish from Jharkhand, India. It is known for its authentic regional flavors and is a staple of Jharkhand cuisine.

How long does it take to cook Malpua?

Malpua takes approximately 30 mins to cook, plus about 15 minutes of preparation time. The difficulty level is Easy.

What are the main ingredients in Malpua?

The main ingredients in Malpua include: All-purpose flour (maida), Semolina (fine sooji), Full-fat milk, Sugar (for batter), Sugar (for sugar syrup), Water (for sugar syrup).

Dessert📍 Jharkhand

Malpua

Name: Malpua
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Jharkhand Indian
Ingredients: 200g All-purpose flour (maida); 30g Semolina (fine sooji); 300ml Full-fat milk; 40g Sugar (for batter); 200g Sugar (for sugar syrup); 150ml Water (for sugar syrup); 5g Fennel seeds (saunf); 3g Cardamom powder; 200ml Ghee or oil (for frying); 0.3g Saffron strands; 20g Pistachios (chopped); 10ml Rose water

An authentic dessert recipe from Jharkhand, India — with exact measurements and step-by-step instructions.

Traditional Malpua from Jharkhand, India

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The Story Behind the Dish

Malpua is a treasured dessert dish from Jharkhand, India — a reflection of the region's ingredients, climate, and culinary traditions passed down through generations.

Ingredients

0/12 gathered

Cooking Instructions

In a mixing bowl, combine all-purpose flour, semolina, sugar, fennel seeds, and cardamom powder. Gradually add milk, whisking to form a smooth, lump-free batter of pouring consistency (slightly thicker than dosa batter). Rest the batter for 15 minutes.
Prepare the sugar syrup: combine sugar and water in a saucepan. Bring to a boil, add saffron strands and rose water, and simmer for 5–6 minutes until you get a one-string consistency syrup. Keep warm on very low heat.
Heat ghee or oil in a flat-bottomed pan (tawa or shallow kadai) over medium heat. The fat should be about 1 cm deep.
Pour a ladleful of batter into the hot fat, spreading it gently into a round pancake about 8–10 cm in diameter.
Fry for 2–3 minutes until the edges turn golden and the surface looks set. Flip carefully and fry the other side for 1–2 minutes until golden brown.
Remove the malpua with a slotted spoon and immediately dip it into the warm sugar syrup. Let it soak for 1–2 minutes, turning once.
Remove from syrup and place on a serving plate. Repeat with the remaining batter.
Garnish with chopped pistachios and serve warm, optionally with a dollop of rabri (thickened sweetened milk) on top.

Cook

30 mins

Serves

4 servings

Level

Easy

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