Milk solids reduced to a soft dough — it gives malpua its rich, fudgy centre.

Can I make it without mawa?

Yes, a flour-and-milk batter works for lighter malpua; mawa makes it richer.

Mawa Malpua

Name: Mawa Malpua
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup Mawa (khoya); 0.5 cup Maida / Anveshan Khapli Atta; 0.75 cup Milk; 1 cup Anveshan Khandsari; 1 pinch Anveshan Kashmiri Saffron; 0.5 cup Anveshan Bilona Ghee

Rich khoya pancakes fried in Anveshan Bilona Ghee and soaked in cardamom-saffron syrup sweetened with Anveshan Khandsari.

Time breakdown

Prep Time15 min

Cook Time20 min

Total Time35 min

Ingredients

Mawa (khoya)
Maida / Anveshan Khapli Atta
Milk

How to Make Mawa Malpua

1
Crumble the mawa and whisk with the flour and milk into a smooth, thick pouring batter; rest 15 minutes.
2
Make a one-string syrup with the Anveshan Khandsari, water, cardamom and Anveshan Saffron.
3
Heat the Anveshan Ghee in a shallow pan and pour small ladles of batter; fry until golden on both sides.

Tips for the Best Mawa Malpua

✓Keep the batter thick so the malpuas hold their shape while frying.
✓Soak in warm (not boiling) syrup so they stay soft, not soggy.

Frequently Asked Questions

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