Malpua is an ancient, legendary dessert with roots tracing back over three thousand years to the Vedic period, but its most iconic modern avatar thrives on the vibrant street food stalls of Bhendi Bazaar and Mohammad Ali Road. Originally known as Apupa - a simple Vedic barley cake fried in ghee and dipped in honey - the recipe transformed over centuries through royal court kitchens and regional exchanges. Today, it has evolved into a decadent, medium-thick batter of all-purpose flour (maida), milk, and sugar, lightly fermented overnight to create a signature meltingly soft center framed by crisp, lacy, golden-brown edges. During the holy month of Ramadan, these streets turn into a spectacular culinary theater where egg-enriched Malpuas are fried in massive, sizzling iron kadais right before your eyes. Bubbling away to glory, they are served piping hot, glistening with ghee, and traditionally paired with a dollop of thick, creamy rabdi or malai. Whether enjoyed as a midnight indulgence amidst the festive chaos of the festive street stalls or paired with savoury breakfast items like kebab pav, Malpua remains a rich, timeless symbol of Mumbai's communal warmth, heritage, and late-night street food culture.
Ingredients List
| Sr. | Weight | Units | Name |
|---|---|---|---|
| • | 500 | gms | all purpose flour (maida) |
| • | 500 | ml | full fat milk (boiled and cooled) |
| • | 100 | gms | sugar (adjust to taste) |
| • | 8 | gms | charoli/chironji (optional) |
| • | 2.5 | gms | vanilla extract |
| • | 2 | Nos | eggs |
| • | 0.5 | gms | saffron strands, soaked in 1 tbsp warm milk |
| Vegetarian Alternative: Replace eggs with 1 tsp baking powder | |||
| Ghee, for deep frying | |||
Method / Instructions
- 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 for at least 6 Hrs for light fermentation and softness.
- Prepare for Frying: Just before frying, add eggs or baking powder for a vegetarian version, along with saffron milk, vanilla extract, and charoli. Whisk well to combine and adjust the consistency and sweetness as needed.
- Heat the Ghee: Fill a deep frying pan halfway with ghee and heat over medium-high flame. The ghee should be hot but not smoking.
- 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 to help it cook evenly. Once the edges turn golden brown, flip with tongs and fry the other side until crisp and golden.
- 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 and repeat with the remaining batter.
- Serve: Serve hot with sweetened cream or homemade malai. It pairs wonderfully with savoury items like kebab pav, bara handi, or paya for a complete nostalgic breakfast.
Nutrition Facts (Per 100 gms servings)
| Nutrient (Basic) | Amount (Approx.) |
|---|---|
| π₯ Calories | 353 Kcal |
| πͺ Protein | 7.4 g |
| πΎ Carbohydrates | 46.0 g |
| π₯ Total Fat | 15.1 g |
| π§ Saturated Fat | 8.9 g |
| π± Dietary Fiber | 1.3 g |
| π¬ Sugars | 11.5 g |
| π§ Sodium | 41 mg |
*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.
Chef’s Note
Letting the batter rest overnight develops a light fermentation that gives the pancake its signature webbed, tender core. Pouring the batter from a low, steady height into hot ghee ensures it spreads naturally into a round shape with lacy borders.
Tips & Tricks
• Use a wide, flat-bottomed frying pan with about an inch of ghee so the malpuas have enough room to float and crisp up. • Press the fried malpua firmly between a skimmer and a flat spatula immediately upon removal to squeeze out excess oil.
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