Malpua

Click on the Picture to see Video
of Making of Malpuas

Deep-fried saffron pancakes are served during Suhoor and festive breakfasts

Yields: 10–12 | Total time: 8 hours (includes overnight soaking)

Cultural Notes

Malpuas are a legendary sweet delicacy of Suhoor during the holy month of Ramadan and an all-time breakfast treat in Bohri Mohalla and Bhindi Bazaar, Mumbai. In the early morning hours, the aroma of ghee-fried malpuas fills the narrow lanes alongside sizzling pans of paya, nihari, bara handi, and kebab pav. Malpuas are soft-centered with crisp edges, best served hot with fresh malai or cream. This nostalgic dish is deeply embedded in Mumbai’s traditional food street culture and holds a place of pride in festive home kitchens and bustling Ramzan markets alike.

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Ingredients

For the Batter:

• 500 g all-purpose flour (maida)

• 500 ml full-fat milk (boiled and cooled)

• ½ cup sugar (adjust to taste)

• 2 eggs (omit for vegetarian version)

• 1 tsp saffron strands, soaked in 1 tbsp warm milk

• 1 tbsp charoli/chironji (optional)

• ½ tsp vanilla extract

Vegetarian Alternative:

• Replace eggs with 1 tsp baking powder

For Frying:

• Ghee, for deep frying

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Method

1. Make the Batter:
   In a large mixing bowl, whisk together flour, milk, and sugar until smooth. The batter should be medium-thick, flowing but not runny.
   Cover and let it rest overnight or at least 6 hours for light fermentation and softness.

2. Prepare for Frying:
   Just before frying, add eggs (or baking powder for a vegetarian version), saffron milk, vanilla extract, and charoli. Whisk well to combine and adjust the consistency and sweetness as needed.

3. Heat Ghee:
   Fill a deep frying pan with ghee halfway. Heat on medium-high flame. The ghee should be hot but not smoking.

4. Fry the Malpuas:
   Using a large ladle, pour a scoop of batter into the center of the hot ghee from about 1–2 cm height to allow it to spread evenly.
   Immediately splash hot ghee over the top using a skimmer, helping it cook evenly from above.
   Once the edges turn golden brown, flip with tongs and fry the other side until crisp and golden.

5. Drain and Press:
   Remove the malpua using a skimmer, and sandwich it between the skimmer and a flat spatula to press out excess ghee.
   Place on an absorbent surface. Repeat with the remaining batter.

6. Serve:
   Serve hot with sweetened cream or homemade malai. Pairs wonderfully with savory items like kebab pav, bara handi, or paya for a complete nostalgic breakfast.

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Chef’s Notes

• Batter consistency is key: too runny, and the malpuas will spread too thin; too thick, and they will be doughy. Adjust with milk or flour as needed.

• For extra crispiness, ensure the ghee is hot but stable (not smoking).

• You may flavor the batter further with a pinch of cardamom or a drop of kewra essence.

• The malpuas can also be dipped in sugar syrup briefly before serving for a richer version.