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Hyderabadi Style Malpua Recipe: Hyderabadi Style Malpua can be prepared at home in just 20 minutes. This batter made of semolina and flour gives a crispy outside and soft inside dessert after resting for 25 minutes. The flavor of cardamom and fennel makes it perfect for every occasion. After frying it is dipped in syrup and served immediately.
Jaipur: Malpua has always had a paramount place in the culinary and sweetness traditions of India. This traditional sweet made from semolina and flour is made with great enthusiasm in every corner of the country during festivals, fasting or any special occasion. Its biggest specialty is that it is golden and crispy from outside, but remains very soft and juicy from inside.
When the natural fragrance of cardamom and fennel is mixed in it, it fascinates everyone. If you want the perfect taste of confection right at home, then this recipe of Hyderabadi style Malpua is best for you. It is very easy to prepare and gets ready in a short time, i.e. with just 20 minutes of active preparation.
Material amount
Semolina (Rawa/Semolina) 1 cup
Maida (All-Purpose Flour) half cup
Milk 1 cup (or as required)
Sugar as per taste (for batter)
Fennel seeds 1 tsp
cardamom powder half teaspoon
ghee or oil for frying
finely chopped nuts for decoration
For syrup: Sugar (½ cup), Water (½ cup)
The Batter
- Prepare the mixture: Mix semolina, flour and sugar to taste in a large bowl.
- Make the batter: Mix the mixture while slowly adding the milk and prepare a thick, but flowing (pouring consistency) batter.
- Flavor: Add fennel and cardamom powder to it.
- Resting Time: Cover the batter and keep it aside for 20-25 minutes so that the semolina swells well and the Malpua becomes soft.
Note (Consistency Check): The batter of Malpua should neither be too thick nor too thin. Its consistency should be almost like dosa batter. If the batter seems thick, thin it by adding some milk.
Frying Process
- Heat oil/ghee: Heat ghee or oil in a wide and deep pan.
- Frying: Take the batter with a deep spoon and drop it gently into the hot ghee. It will automatically take a round shape.
- Method: Malpua is traditionally fried in ghee or oil. If you want, you can also semi-fry it in less ghee.
Crispiness: Fry the Malpua on medium-high flame from both the sides until golden and slightly crispy.
Preparing and serving syrup
- Make syrup: Boil half cup sugar and half cup water in a pan on medium flame. Cook until a thin string of syrup is prepared.
- Dip: Remove excess ghee from the fried Malpuas and immediately dip them in the syrup and keep them dipped for 2-3 minutes.
- Serve: Remove the Malpuas from the syrup and place them in a plate. Garnish with finely chopped dry fruits (like pistachios, almonds) and serve hot.
