Instant Mawa Malpua Recipe

Mawa Malpua Recipe

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This Instant Mawa Malpua recipe is perfect for when you are looking for a delicious Indian mithai recipe without breaking much sweat over it. Instead, you can quickly make some Bengali malpua using khoya and enjoy some quality time with your family and friends. It needs pretty simple and pantry-staple ingredients like all-purpose flour, sugar, spices and some khoya.

Khoya is also known as Mawa, is the milk solid that adds a ton of richness to Indian dishes. It is often reserved for special dishes made at festivals or occasions. Hence this mawa malpua recipe is popular during festivals like Holi and Diwali. Below is the blog post you will find the recipe laid out in detail, however, if you are in a hurry you can click “Jump to the Recipe’ and read a more concise version of it.

Bengali Instant Malpua recipe khoya

Why you will love this easy Malpua recipe!

  • Easy & instant Malpua recipe – If you are like me, a big fan of malpuas then you can also make these at whims. Whipe up the batter, drop in hot ghee and there you are, crispy at edges and soft at the centre malpuas ready to go in the sugar syrup
  • Great for any Indian festival – This Mawa Malpua can be great for Holi, Diwali or perhaps any special puja you might be having at your place
  • Makes a big batch with very little effort – You can easily whip up this instant malpua with khoya and prepare a big batch of malpuas for your grand celebration
  • Cheap & pantry staple ingredients – You will find pretty much everything in your pantry already that goes into making these mawa malpuas. If you dont have khoya or mawa with you, I have given you the perfect recipe to make instant mawa at home

How to make homemade Instant Khowa at home

Ingredients for Instant Khowa
  • 1 cup Milk Powder
  • ½ cup Fresh Cream- Full Fat
  • ¼ cup Milk – Full Fat
  • 2 tbsp Ghee or Clarified Butter
Steps to make Instant Khowa at home
  1. Take a non-stick heavy bottom pan and keep it on medium-low flame
  2. Add the ghee, milk and fresh cream and stir
  3. Add the sugar (optional) and mix
  4. Now, add the milk powder and whisk so that it doesn’t form lumps. If it does, just try to mash them with the back of your spoon
  5. Keep stirring for next 10-15 minutes while mashing the lumps (if any) with the back of your spatula/spoon. Soon you will see that it is has reduced in the quantity
  6. Take it out on a plate and allow it to cool. Instant Khowa or Mawa is ready

How to make Instant Malpua recipe using Mawa or Khoya – Ingredients list

  • All-purpose flour
  • Khowa or Mawa
  • Sugar for sugar syrup
  • Black Cardamom, Peppercorns and Fennel seeds for flavouring the malpua
  • Ghee or any other refined oil to fry

Step by step instructions on how to make Malpua recipe in Bengali style using khowakheer

  1. Mix Sugar and Water, and boil it to make a syrup. Keep it aside.
  2. Now, if you are using Khowa or Mawa, then mash it very nicely in a mixing bowl, till it becomes smooth in texture. If you are using khowa kheer, use the back of the spoon to make it smooth
  3. To this, add Maida or Flour, Salt and Ghee. Mix everything very well
  4. Now, half crush the Fennel Seeds, Peppercorns and Black Cardamom Seeds. I use Mortar & Pestle, you may give it a quick buzz in your chopper. Don’t make them into a fine powder, leave them coarse. Now, mix it into the Maida mix
  5. Now, gently add the milk into the mix and keep mixing it into a slurry. The batter has to be of the consistency like Shinni prosad or like that of the Besan slurry we make for deep-frying
  6. Now, heat Ghee + Oil in a deep-frying pan. Pour 1 Tbsp. of the batter at a time. Do not try to spread it, let it flatten on its own while keeping the heat on medium-high. Once they turn golden, turn them and fry both sides well.
  7. Once done, dunk them into the Sugar syrup. Remove it from there after 2-3 minutes.
  8. I suggest you make one first, dunk it into the syrup and then check if it’s cooked properly in the inside as well. If you find it hard and the syrup hasn’t soaked properly, then you may add 1 tsp. Milk into the batter and make it a little runny. Adjust the consistency as per need. If you find your batter too runny, then add 1 tsp. Maida to get it right.

Keep them soaking in the syrup so that they become juicy in the centre when you serve them. They have an excellent shelf life as the sugar syrup keeps it good for a good 3-4 days in the refrigerator. Hence, you can make these malpuas a day or two ahead of your celebration.

Are you looking for Malpua recipe without Khowa or Mawa? Here’s a fix to that.

If you do not have khoya at home (which is quite natural), do not fret. You may use several other options instead. For instance, leftover pedas, leftover rosogolla, curdle some of the milk and use the chena or paneer, etc. Simply mash them smooth before adding them to the flour. You will get an amazing texture to your instant malpuas. You will get my fool-proof Instant Bengali Malpua recipe using Chenna or Paneer here.

In case you are looking for more popular traditional Indian sweets recipes that you can make at home, here’s a list.

Have you tried this recipe? I would love to hear about it.
Tag me on Instagram @priyankabhattacharya.sa or Facebook @hashdiaries and I will share it further.

Instant Mawa Malpua Recipe
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This Instant Mawa Malpua recipe is perfect for when you are looking for a delicious Indian mithai recipe without breaking much sweat over it. Instead, you can quickly make some Bengali malpua using khoya and enjoy some quality time with your family and friends. It needs pretty simple and pantry-staple ingredients like all-purpose flour, sugar, spices and some khoya.

Course: Dessert
Cuisine: Bengali
Keyword: Bengali Sweets Recipes, Dessert Recipes, Diwali Sweets Recipes, Happy Holi Sweets Recipes, Indian Sweets Recipes, Khoya Recipes, Mithai Recipes
Servings: 12 pieces
Author: Priyanka
Ingredients
  • cups Maida or All-Purpose Flour
  • 50 gms Mawa or Khoya
  • 1 Tbsp. Ghee
  • A pinch of Salt
  • 1 tsp. Saunf or Mouri or Fennel Seeds
  • 1 tsp. Black Peppercorns
  • 2 Black Cardamoms
  • cups Milk
  • 1/2 cup Sugar For Syrup
  • 1 cup Water
  • 1 tsp Lemon Juice
  • Ghee + Refined Oil to Fry.
Instructions
  1. Mix Sugar and Water, and boil it to make a syrup. Add lemon juice to avoid crystalization. Keep it aside.

  2. Now, if you are using Khowa or Mawa, then mash it very nicely in a mixing bowl, till it becomes smooth in texture. If you are using khowa kheer, use the back of the spoon to make it smooth
  3. To this, add Maida or Flour, Salt and Ghee. Mix everything very well
  4. Now, half crush the Fennel Seeds, Peppercorns and Black Cardamom Seeds. Now, mix it into the Maida mix
  5. Now, gently add the milk into the mix and keep mixing it into a slurry. The batter has to be of the consistency like Shinni prosad or like that of the Besan slurry we make for deep-frying
  6. Now, heat Ghee + Oil in a deep-frying pan. Pour 1 Tbsp. of the batter at a time. Do not try to spread it, let it flatten on its own while keeping the heat on medium-high. Once they turn golden, turn them and fry both sides well.
  7. Once done, dunk them into the Sugar syrup. Remove it from there after 2-3 minutes.

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