Thursday, March 13, 2014

Maalpua Recipe/ Whole wheat maalpua recipe

Maalpua Recipe/ Whole Wheat Maalpua Recipe


1 cup wheat flour
1/2 cup Milk
1/2 cup Luke warm water 
1 tea spoon cardamom powder (elachi)
1 tea spoon fennel (saunf)
2 table spoon Chopped dry fruits of your choice
Ghee or Oil for deep fry


1 cup sugar
1 cup water
1/2 tea spoon rose water(optional)
1/2 tea spoon cardamom powder


  • In a pan mix 1 cup of sugar and 1/2 cup of sugar and boil. The syrup is ready when you get a single-thread consistency. 
  • The way to test this is to stir the syrup with a spoon, lift the spoon out and carefully touch the syrup on it with your finger. Press your index finger and thumb together and gently pull apart. The sugar will stretch to form a single 'thread'. If this happens the syrup is ready. If not keep boiling and test occasionally till done.
  • When the syrup is ready add the cardamom powder  mix well. Keep the syrup aside.
  • In a big mixing bowl add flour and milk mix it well and then slowly start adding water.
  • Mix it properly there should not be any lumps.
  • Now add cardamom powder, fennel seeds, and chopped dry fruits, Combine it all together and keep aside for 10 minutes.

  • Mean while heat ghee or oil in a kadhai. 
  • Pour a spoonful of the batter into the hot ghee and deep fry over a medium flame. Cook on both sides till the malpua is golden brown.
  • Drain on absorbent paper/ Paper towel.

  • Repeat the same process for the remaining batter.
  • Now dip it in sugar syrup and after 2 minutes keep it out from syrup. 
  • Serve hot, garnished with dry fruits or with Rabri.


  • Batter should not be very thin or very thick, If it is very thick it will puff ups and will drink  lots for oil and will taste very oily.
  • Puas should not be puff ups.
Shivi (Learned  By Neelu Aunty )

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