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Kheerer Malpua Or Mawa Malpua

10/10/2021 by Sujata Roy 11 Comments

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Kheerer malpua or mawa malpua. Soft fluffy delicious fried pancake from Bengali cuisine. Malpua is soft but edges are crisp and taste heavenly. Saffron and cardamom flavored kheerer malpua or mawa malpua is a perfect festive treat.

You can also make this malpua to offer Goddess Durga or Bhog prasad.

Earlier shared delicious Malpua. Method of making this malpua is same but khoya/mawa or dried milk used in this malpua. You have to make a smooth lump free batter to make perfect malpua. Khoya or mawa and milk should be blend really well. You can add any shredded dry fruits in the batter. You may like some more fried and sugar syrup soaked sweets on this blog like Gulab jamun, Chhanar jilipi, Pantua, Gokul pithe and Ranga aloor pithe or sweet potato dumplings. And you may also like to try Pahala rasgulla from Sasmita’s blog.

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This malpua is very easy to make and taste is delectable. Remember that batter should not be very thick. Make a lump free smooth flowing batter for perfect malpua. Fennel seeds or sounf is optional, you can skip it. But lightly crushed fennel seeds will give a lovely flavour. Sugar syrup is flavored with cardamom and saffron. If you don’t like cardamom then use only half teaspoon. I have used peanut oil mixed with 2 tablespoon ghee or clarified butter for frying. You can use only oil or only ghee/clarified butter if you want. You can use any flavorless oil for frying.

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Recipe

Khoya or mawa – 1 cup

Maida or all purpose flour – 1 cup

Suji or semolina – 4 tablespoon

Saunf or fennel seeds – 1 teaspoon, optional

Baking soda – 1/4 teaspoon

Warm milk – 1&3/4 cup

Oil or ghee/clarified butter for frying

Sugar – 1&1/2 cup

Water – 1 cup

Saffron or keshar – a pinch

Cardamom powder – 1 teaspoon

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Method

1. Blend khoya or mawa and warm milk with a hand whisker or you can use your blender to mix really well. Homemade khoya will be soft and easy to blend. Get the method of making khoya here. But if you are using store bought khoya or mawa, grate the khoya before using.

2. Lightly crush the fennel seeds or sounf in a mortar pestle.

3. In a large bowl whisk maida or all purpose flour gradually with khoya and milk mixture. Don’t add all the maida in one go to avoid forming lump.

4. Add lighly crushed fennel seeds, semolina or suji and baking soda. Whisk well to make a lump free batter. Cover and keep aside for 30-40 minutes. Batter shouldn’t be thick. Make a flowing batter.

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5. In a pan boil water and sugar with a pinch of saffron. Let it boil for 4 minutes. Add cardamom powder, mix and switch off the heat. If you don’t like the flavour of cardamom then add only half teaspoon cardamom powder.

6. Heat oil or ghee/clarified butter in a wok or pan. I used oil with two tablespoon ghee for flavour.

7..When oil becomes hot reduce the heat. Give a good stir to the batter. Pour a ladle full of batter in the middle of the ghee or oil. Fry on low medium heat till light golden brown from both sides and transfer on a plate. Fry all the malpua.

8. Dip the malpua in warm sugar syrup for 2-3 minutes. Press gently with a spoon to soak from both sides. Take out from the sugar syrup and arrange on a plate. Dip all the malpua this way.

9. Dip 2-3 malpua at a time and arrange on a large plate. Don’t dip in syrup for more than 2-3 minutes to soak each malpua. And remember sugar syrup should be warm.

10. Garnish with pistachios. You can also use shredded almond or grated khoya or mawa for garnishing. Serve warm or at room temperature. You can also serve malpua with rabri.

Notes

1. You can use shredded almond,cashew nuts or any dry fruits in the batter.

2. Batter should be lump free, smooth and flowing.

3. You can use only oil or ghee for frying. Or use a mixture of oil and ghee.

4. Any flavorless oil can be used for frying.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

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Filed Under: Dessert, Indian Sweets, Satvik Food Recipes, Traditional Food, Vegetarian Tagged With: bachelor recipe, Bengali cuisine, dessert, easy cooking, kheerer malpua, mawa malpua, party dessert, traditional recipe

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Reader Interactions

Comments

  1. Priya vj says

    11/10/2021 at 3:27 PM

    I love malpuas. They are so delicious to eat . Bookmarked this recipe to try for Diwali . Hope I get it right !!

    Reply
  2. FoodTrails says

    12/10/2021 at 6:42 AM

    My hubby loves malpuas and asking to make it for the upcoming festivities.. I am surely going to try this recipe.. it’s so easy and puas look so delicious

    Reply
  3. reetadatta says

    16/10/2021 at 12:54 AM

    I loved your recipe , I will follow it sure. My family and friends love malpua . Thanks for the recipe.😊

    Reply
    • Batter Up With Sujata says

      16/10/2021 at 1:01 AM

      Thank you so much Reeta 😊

      Reply
  4. The Girl Next Door says

    16/10/2021 at 10:23 AM

    Oh wow, another unique authentic recipe from you! I love malpua, and this one made with khoya or dried milk sounds all the more delicious. I hope I get a chance to try this out some time. .

    Reply
    • Batter Up With Sujata says

      16/10/2021 at 11:04 AM

      Thanks a lot Priya 😊

      Reply
  5. preethi76 says

    17/10/2021 at 6:27 AM

    I love malpua but never made it at home . Your recipe is so easy to follow. I can’t wait to try these yummy Mawa malpua at home . So flavourful and delicious.

    Reply
    • Batter Up With Sujata says

      17/10/2021 at 11:39 AM

      Thanks a lot Preethi. Please do try and let me know how it turns out!

      Reply
  6. Sasmita Sahoo Samanta says

    23/10/2021 at 10:39 AM

    Kheerer malpua looks super soft n fluffy… Love these delicious fried pancakes di from Bengali cuisine. Just perfect for ongoing festive treat.

    Reply
  7. poonampagar says

    29/11/2021 at 7:00 AM

    Who can resist such rich and tempting malpuas! Perfect festive treat 👌

    Reply
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Recipe Developer Behind The Blog

Hello there!

I am Sujata Roy. A homemaker, a blogger, a passionate cook, a recipe developer, a home baker, and lastly a foodie.

Experimenting in the kitchen is what I love and enjoy doing the most. Specially experimenting with vegetarian dishes and egg-less cakes and cookies is what interests me more.

My loved ones are fond of vegetarian cuisines, so I have them in my mind whenever I dish out a new recipe.

However, I do not limit my experimental cooking to vegetarian recipes only, non-vegetarian recipe ideas are also dished out. And you can also get many healthy recipes in this blog, including different types of baking ideas with healthy ingredients. So enjoy healthy foods without compromising on taste.

Thank you for visiting my blog. Happy Cooking!

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