Malpua Recipe with A2 Ghee (Festive Indian Sweet)
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By the Faimly Farm Team · Prep 15 min (plus resting) · Cook 30 min · Makes about 12 · A pan-Indian festive classic
Malpua is one of India's oldest festive sweets — soft, fried pancakes, crisp at the edges and tender in the middle, dipped in cardamom-saffron syrup. Made for Holi, Eid, Diwali, and temple offerings across the country, it is best when fried in pure ghee. Here is how to make traditional malpua.
Ingredients
For the batter: 1 cup all-purpose flour (maida) or a mix with wheat flour, 2 tbsp semolina (sooji), 2 tbsp mashed banana or khoya (optional, traditional), 1 cup milk, 1 tbsp sugar, 1/4 tsp cardamom powder, a pinch of fennel (saunf).
For the syrup: 1 cup sugar, 1/2 cup water, a few saffron strands, 1/4 tsp cardamom powder.
For frying: A2 ghee.
Method
1. Make the batter: whisk the flour, sooji, milk, sugar, cardamom, fennel (and khoya/banana if using) into a smooth, pourable batter — thicker than dosa batter, thinner than cake batter. Rest 30 minutes.
2. Make the syrup: heat sugar and water to a one-string consistency, add saffron and cardamom; keep warm.
3. Fry in ghee: heat A2 ghee in a shallow pan. Pour small ladles of batter; they will puff and spread slightly. Fry on medium-low, spooning hot ghee over the top, until the edges are crisp and golden and the centre is cooked.
4. Soak: lift each malpua, drain briefly, and dip into the warm syrup for a minute so it soaks in.
5. Serve: warm, on their own or with rabri.
Why Ghee Makes Malpua
Frying malpua in pure ghee gives it the authentic flavour, the crisp-edged texture, and the rich aroma that set festive malpua apart from oil-fried versions. The ghee is part of what makes it celebratory.
The Faimly Farm Tip
Fry your malpua in genuine A2 ghee for the best flavour and crisp edges. Ours is made from indigenous-cow milk by the traditional bilona method, in small lab-tested batches under our FSSAI licence. Explore our A2 Bilona Cow Ghee or the full A2 Ghee collection.
Frequently Asked Questions
What is malpua?
Malpua is a traditional Indian fried pancake, crisp-edged and soft-centred, dipped in cardamom-saffron syrup, made for festivals like Holi, Eid, and Diwali.
Why fry malpua in ghee?
Frying in pure ghee gives malpua its authentic flavour, crisp edges, and rich festive aroma.
Why rest the batter?
Resting lets the semolina absorb liquid and the flavours develop, giving softer malpua with better texture.
Which ghee is best?
Pure A2 cow ghee, ideally bilona-made, gives the most authentic flavour.
What is malpua served with?
It is served warm on its own or with rabri (thickened sweet milk).
Conclusion
Malpua is festive India in a single bite — crisp, soft, syrup-soaked, and fragrant with ghee. Get the batter consistency right, fry patiently in pure A2 ghee, and soak in warm saffron syrup for a sweet that has graced Indian celebrations for centuries.
Fry festive malpua. Explore our A2 Ghee collection, try A2 Bilona Cow Ghee, and see our complete guide to cooking with A2 ghee. New customers can use code FIRST10 for 10% off their first order.
Faimly Farm: indigenous A2 milk, traditional bilona batches, lab-tested purity under our FSSAI licence. Learn more about Faimly Farm or contact us.
