Indian sweets / Mithais/ Recipes

malpua (syrupy Indian pancakes) rabdi and holi

Saffronstreaks wishes its readers a very Happy Holi.

Malpuas, the delectable Indian sweet , fennel scented fluffy Indian pancakes drenched in sugary syrup and when served along with rabri becomes heavenly delicious, a deadly combo which can never go wrong and make the festival of color and joy all the more delicious and sweet.

_malpua rabdi

sweet syrupy malpua served with apple rabdi

Malpua enjoys a very strong integral relationship with Holi and there is a small story behind it.

In early 16th century Shri Chaitanya Mahaprabhu, a Hindu saint and social reformer in eastern India, and one of the proponenet of Bhakti movement once visited Vrindavan where he observed this festival of Holi. Later after returning to Bengal, he wants to introduce the festival but in a different version. He named it “dolyatra” and told his disciple to go to Lord Krishna’s temple and apply red color to Krishna and play with color among themselves. And those who gave red color to others will also feed them with malpua / malpoa, the delectable sweet. The concept behind this festival is that the very thought of Krishna filled the people’s mind with joy, and these vibrations also produce a corresponding vibrations in Krishna’s mind. Thus spreading the ripples of love and joy and that signifies the festival of color -Holi.”

Adapted from the verses of Shri Shri Anandamurti, published in the Speakingtree.

There are lots of versions of making Malpua , but I follows the one which is being traditionally being made at our home during Holi (or dol purnima as we call it in Bengali).



Bengali rice flour malpua (syrupy Indian pancakes) with rabdi
Prep Time
7 mins
Cook Time
1 hr 20 mins
Resting Time
6 hrs
Total Time
7 hrs 27 mins
Fluffy syrupy deep fried Indian pancakes served with apple rabri, a delicious dessert for festive ocassions like Holi.
Course: Sweet Dish
Recipe Cuisine: Bengali, Indian
Keyword: Bengali Malpua Recipe, Malpua recipe with rice flour, rice flour malpua
Servings: 12 malpuas
Author: Sukanya Ghosh
Recipe Ingredients
  • Oil and ghee for deep frying
  • Pistachio nuts for garnishing
For Malpua / Pancakes batter
  • 1 cup Rice flour
  • 1 1/4 cup Milk plus if requires more
  • 1/4 cup Sugar
  • A pinch of salt
  • 1 tbsp Roasted fennel seeds / saunf
For Sugar syrup
  • 2 cup Sugar
  • 1 cup Water
  • Rose essence / saffron
  • 2-3 Cardamoms
For Apple Rabri
  • 500 ml Milk
  • 1 cup Apple grated, peeled and cored
  • 1 tsp Cornflour
  • 1/2 cup Soaked almonds and pistachios for garnishing
Recipe Instructions
How to make syrup
  1. Warm a deep bottom vessel and prepare the syrup by mixing water and sugar with a dash of rose essence or throw few strands of saffron in it.

  2. Sprinkle the cardamom and keep on boiling on medium heat first and then lower the heat till you get a desired consistency of two thread or it should coat the back of a spoon.

How to prepare the malpua batter
  1. In a wide mixing bowl, sift the rice flour with salt.

  2. Dissolve the sugar in milk and add the milk at room temperature to the flour mix.
  3. Keep on blending till no lumps are visible and the batter should have a pouring consistency, neither too thick nor too thin.
  4. Sprinkle the roasted fennel seeds all over it and mix lightly.

  5. Keep the batter to sit for 6 hour or overnight. Malpua batter will slightly get fermented and will become lighter.

Deep frying the pancakes / malpua
  1. Now heat the required oil for deep frying the malpuas. Oil should be smoking hot and check the temperature by drop few drops of batter in it. It should not stick to the bottom and should gradually come to the surface of oil.
  2. Once you are convinced about the oil, with the help of a flat spoon, add the batter, half or a spoonful of batter should be right.
  3. It should form a circular pancakes on its own.

  4. Flip the side once it is evenly browned and remember to flip only once.
  5. Drain the excess oil on a tissue paper and dunked in warm syrup for 30 seconds. Remove it and place it on a serving plate.
  6. Continue with the batter and this measurement will yield around 10 -12 malpuas.
  7. Garnish the malpuas with pistachio nuts and serve warm or cold.
  8. You can dunk the malpuas in syrup or can have it dry or to make it more delectable by serving it with rabri.

How to make apple rabri
  1. Boil the milk till it reduced to its 1/4th measure.
  2. Dissolve the cornflour in one teaspoon of warm milk and mix it with the reduced milk.
  3. It will thicken the milk and you will get the desired texture.
  4. Add the grated apple in the thickened milk and cook on low heat for 3-4 minutes.
  5. Take off from the heat and garnish with dry fruits.
  6. Serve alone or with the warm malpuas or jalebis.
Recipe Notes

You can also add mashed banana in the malpua batter, to make it more delectable.
You can also make plain rabdi simply garnished with almonds and pistachios or you can try apple rabdi or mango rabdi, infused with any fruits of your choice.

Rabdi :

apple rabdi

Rabri is the thickened and creamy milk and can be flavoured with dry fruits or even fruits.

This is the recipe of apple rabdi I have adapted from Sanjeev Kapoor’s book.

Malpuas were fluffy, crispy at the edges and soft in the middle, exactly the way we wanted it. Rabri was excellent and the two makes it heavenly delicious !

Enjoy the Holi, spare the water balloons, go for Eco-friendly colors, stay away from harmful chemicals. In short enjoy it in healthy way and make the event enjoyable and memorable to others also.

Happy Holi



You Might Also Like


  • Reply
    My Grandparents' Kitchen
    March 19, 2011 at 11:24 am

    This recip[e has changed my view on pancakes. Looks delicious.

    “Be content that those who can make omelettes properly can do nothing else.”
    Hilaire Belloc

  • Reply
    March 20, 2011 at 12:12 am

    Malpua and rabdi both together looking excellent and irresistible..Happy holi to u and ur family..

  • Reply
    March 20, 2011 at 8:46 am

    This looks incredibly delicious…u r really talented dear..
    Happy holi to you too..:)
    Tasty appetite

  • Reply
    kitchen flavours
    March 21, 2011 at 4:38 pm

    Happy Holi to you and family! This sounds really interesting, something new to me. Have a lovely day!

  • Reply
    March 21, 2011 at 6:56 pm

    Happy holi! This sounds like my kind of breakfast 🙂 It looks really yummy 🙂

  • Reply
    March 21, 2011 at 8:46 pm

    awesome combo,..wish ya happy holi too

  • Reply
    Priya (Yallapantula) Mitharwal
    March 22, 2011 at 2:35 am

    Happy holi dear, those malpua with rabdi look mouth watering 🙂

  • Reply
    August 11, 2011 at 8:54 am

    this is just so awesome!! excellent presentation.

  • Reply
    August 11, 2011 at 11:35 am

    looks yummy…happy holi to you and ur family

  • Reply
    diwali sweets e-book by Indus Ladies « saffronstreaks … a food and travel blog
    October 18, 2011 at 8:38 am

    […] Malpua with apple rabdi […]

  • Reply
    fig and chocolate fudge / anjeer halwa or barfi for Holi
    March 25, 2013 at 5:43 pm

    […] Holi like other festivals of India always holds a special place in our heart, and being very adventurous by nature I never shied away from playing with colors. In those days in my prime years, festivals like holi used to be celebrated with great fervor, a three-day affair, not like weekend celebration of today’s and  it all begins with holika dahan , for which huge bonfires were lit on the eve of Holi followed by few rituals, fun and amusement were more important for us then. […]

  • Reply
    Sacred fudge, an ode to Indian mithais and Diwali celebration
    November 2, 2013 at 7:20 pm

    […] tradition too. Gulab jamuns, jalebis, boondi, motichur laddoos, gujiya, balushahi, chandrapuli and malpuas earned rave appreciations from the sweet conneisuer of the country. Several other variants does […]

  • Reply
    9 Holi Delicacies around India | Tripigator Blog | Tripigator Blog
    February 25, 2015 at 5:48 pm

    […] This sinfully rich dessert is a perfect way to round off Holi. Malpua is often served during auspicious occasions, even being the appointed customary prasad at famous temples. It has many regional variants, all of them delicious. Try the version that’s cooked in Bengali households during the festival from the recipe here. […]

  • Reply
    5 Traditional Holi Recipes | RuskAndTea
    March 5, 2015 at 9:46 am

    […] Malpua: I used to wait for holi to taste different variations of malpua. As kids when we played holi and were served sweets and savories from all houses in the neighborhood, my eyes always stopped at the tempting malpuas. These sugar coated pancakes are simply irresistible and I made sure I picked it up from every thali. I found this occasion appropriate recipe at Saffron Streaks where Sukanya compliments malpuas with apple rabri. I’m already drooling! […]

  • Reply
    Carrot and Coconut barfi / fudge – easy festival recipe
    September 17, 2016 at 8:04 pm

    […] and fruits, kheer or rabdi to which I had added few cashew fudge to make kaju barfi malai and malpoa. I am sure Lord will love my creative […]

  • Reply
    Paneer / Chenna malpua with rabdi / Indian syrupy cheese pancakes with thickened cream
    October 16, 2017 at 8:50 am

    […] pistachios, soaked in fragrance of rose and screw pines. Some marriages are made in heaven, like Malpua and Rabri, the eternal bond they share with each other. Very much like the epic and eternal love of […]

  • Leave a Reply to harini-jaya Cancel reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    %d bloggers like this: