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mawa kesar malpua

Soft, fluffy but crispy sweet pan cakes - a delicious Rajasthani delicacy.



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15 Mins

3 Ingredients

shyft recipe


for malpua: 2 cups milk, 1 cup mawa (crumbled), 1 cup maida, 1/2 tsp saunf, ghee for frying

for the sugar syrup: 1.5 cups sugar, 3/4 cup water, pinch of saffron

for garnishing: 2 tbsps slivered pista, 2 tbsps slivered almond, 4 crushed green cardamom


For the malpua: Warm the milk. Keep aside.

Take mawa in a bowl. Add milk little by little. Stir well until all lumps are finished. You can also blend it in the mixie.

Now add 1/2 the maida. Stir so that no lumps are formed.

Add little milk and the rest of the maida alternately.

Form a smooth batter without any lumps.

Add the saunf finally.

You can keep away some milk in case the batter is already of medium consistency (should not be too thin).

In a flat pan, put the ghee to heat.

Test the temperature by dropping in a little batter. It should float up. Then it is ready for frying.

Pour a ladle full of the batter into the ghee, one after another.

Keep the flame on medium.

Flip the maplua gently & cook until both sides are light brown.

Fry all malpuas & keep them aside.

For sugar syrup: Take the sugar in a pan. Put it to heat with the water.

Cook until the sugar completely dissolves & for 2 more minutes thereafter.

Add the saffron.

Do not overcook as the syrup should be sticky, but, thin. Turn off the gas.

Now dip the malpuas in this syrup & leave soaked for 2-3 minutes so that they absorb some syrup.

Transfer to a plate,& drain off the extra syrup.

Garnish with slivered nuts & green cardamon.

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