Gurer Malpua (Indian Sweet Pancake with Jaggery)

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‘Malpua’ is made up with ‘Khoya’ (evaporated milk) and served with sweetened thick milk (rabri) in Rajasthan. In Maharastra, ‘Malpua’ is made with banana or coconut. ‘Malpua’ is also served to Lord Jagannath during Rathyatra in Orissa. I know, everybody is in the festive mood because today is Rathyatra, so though of making some Malpua and offer it to Lord Jagannath. This is a famous Indian dessert enjoyed all over North and East India. It is basically a fried pancake dunked in sugar syrup. The recipe is very simple. Just mix the batter, pour it in hot ghee/oil and dip in sugar syrup. That’s all you have to do to make this wonderful sweet at home.

This recipe is indeed a fluffy and crispy version of ‘Malpua’. The inner texture is fluffy and the outside layer is crisp. Traditionally ‘Malpua’ is shallow fried and then dunked into sugar syrup. Then it is served as it is or served with Rabri. But this time I made ‘Gurer Malpua’, which is not been dunked in syrup and been served as it is. It is crispy and sweet. This is an instant version as I did keep the batter to rest for only 10-15 minutes.

‘Malpuas’ have to be served hot or warm. If you serve them at room temperature or chill them, then the ‘Malpuas’ become chewy but if you like chewy texture, you can serve them chilled. Serving ‘Malpua’ with ‘Rabri’ is optional. You can just serve these pancakes as it is. Ghee is traditionally used for frying ‘Malpuas’ and they are also deep fried. I did use only a tea spoon ghee for frying and deep fried them in vegetable oil. I am happy to share this recipe with you. Do give it a try and Enjoy!


For the Malpua batter:
200 gms Whole Wheat Flour
¼ tsp Baking Soda
100 gms Gur/Jaggary
1 cup Milk + Water – or little more to make the batter of pouring consistency
2 tsps Sugar
1 tsp Fennel Seeds
12 – 15 (Crushed) Black Pepper
1 tsp Ghee
Vegetable Oil – For deep fry
For garnish and serve:
Condensed Milk


  1. Dilute the gur/jaggary with a little water in a pan or in microwave. Wait till it cools down.
  2. In a mixing bowl mix in all ingredients. Add more water till you get smooth thick but flowing consistency in batter.
  3. Add 1 tsp ghee and 1tsp oil. Mix well.
  4. Rest the batter for 10-15 minutes.
  5. Meanwhile heat sufficient oil in a thick bottomed wok/karai for deep frying.
  6. As the oil is heating up, bit the batter well.
  7. When the oil is hot, reduce the heat to low. Take a ladle full of batter and deep fry till nicely brown. Keep the heat to medium-low. This malpua will be crispy on outside and soft on inside. Take out on a paper lined plate.
  8. Serve hot or in room temperature with condensed milk.


~ You can use milk or water to make the batter or you can use both of it as I have used.

~ Since the batter is thick, it will take a little more time to fry this malpua. So keep the flame on lower side, else the malpua will be fried from outside and the inside will not be cooked.

~ This malpua is a little crispy so do not panic.

~ I like this malpua topped with condensed milk, you can have it as it is.


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