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[Based on 3 users]
Author vahchef Yield No Value
Published Aug 9, 2007 Cooking Time 1 hour
Recipe Type Desserts/Sweets Preparation Time 30 min
Ingredient sooji/semolina Standing Time 1 hour

Recipe of Malpua

Ingredient Name Quantity Unit
Soft Butter 225 Grams
Salt A Pinch
Baking Powder 1 Teaspoons
Ground Almonds, Without Skin 175 Grams
Almond Flavoring 1/2 Teaspoons
Beaten Eggs 6 Numbers
Glace Cherries 275 Grams
Self-raising Flour 65 Grams
Castor Sugar 225 Grams


  1. Place the flour & the semolina in a dekchi along with the milk, curds, jaggery and the pinch of salt.

  2. Beat at least for 5 to 7 minutes so that the mixture becomes light and fluggy.

  3. Pound the peppercorns coarsely & add to the mixture.

  4. Heat 2 tablespoons of ghee and pour over the mixture.

  5. Mix well, cover the dekchi and let stand for 7/8 hours in a warm place.

  6. The mixture would have risen by this time. Stir it well. If it is thick, add a little milk or water to bring it to the pouring consistency.

  7. Add and blend in it the pinch of soda and juice lime.

  8. Place a deep frying pan with lot of ghee in it, when it is heated lower the fire, gently put in 1 tablespoon of the ready balter into the heated ghee.

  9. Fry to a golden brown colour on both sides.

  10. While frying splash to make it porous and crisp.

  11. Take out with a slotted spoon & place in a strainer so that the extra ghee drips down.

  12. Thus fry all the Malpuas. They can be stored for a week or so.

Posted Aug 9, 2007

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Sumi Nov 10, 2011
Horrible recipe....have never heard of eggs is a malpua. Please dont try it, get the recipe from somewhere else

Edward Frankle Oct 25, 2011
This recipe is terrible. the ingredient list does not math the instructions at all. Semolina is not self-raising flour, soft butter is not ghee, and there is no lime juice or peppercorns in the ingredients list. It would be impossible to make this recipe.

Also, for a rating, I don't know if 1 or 5 is bad. I chose bad-a 1.

Rupali Nov 1, 2010
Please send me eggless Malpua recipe.

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