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Malpua is another sweet dish from the kitchen of Bihar. It is also popularly known as pua. It is a sweet fried pancake that is dipped into sugar syrup. The taste of pua is increased when served with rabdi or thickened sweet milk. Malpua traditionally made in many homes during festivals like holi and Diwali.


Malpua batter:

  1. 1 cup all-purpose flour (maida)
  2. 1 teaspoon fennel seeds (saunf)
  3. 1/3 teaspoon of cardamom powder
  4. 1/8 teaspoon of baking soda
  5. ½ cup water or as required
  6. 50 grams khoya or 3 table spoon whole milk powder.
  7. 3 table spoon curd
  8. 3 tablespoon ghee

For sugar syrup:

  1. ½ cup sugar
  2. ¼ cup water


  • In a mixing bowl mix 1 tsp fennel seeds, 1/3 tsp cardamom powder, with 1 cup all-purpose flour. Add 3 tbsp khoya or milk powder and 3 tbsp curd, then add ½ cup of water and stir to make a thick batter.
  • Add pinch of baking soda with the batter mix well and allow the batter to rest for 30 minutes.
  • Heat ½ cup of sugar and ¼ cup water on a low flame to make a slightly sticky syrup.
  • In a frying pan heat ghee and when the ghee is medium hot pour 2-3 tablespoon of batter and spread the batter with the help of spoon in order to get a circular shape of Malpua.
  • Fry the Malpua in a medium flame till crisp and golden in color on both sides.
  • When the Malpua is cooked properly on both sides drain it from ghee and put them on warm sugar syrup and let the Malpua absorb sugar syrup into it.
  • Few minutes later remove the Malpua and place them in serving tray.
  • Garnish Malpua with chopped almonds and pistachios. Malpua taste better with rabdi.