Wednesday, October 30, 2013

Malpuri ~ Deepavali Special

Malpuri is a delicious, rich, deep fried sweet. It is quite popular in the region where I grew up. I got this recipe from my mother. Malpuri has a very unique texture. The center is soft, chewy and the edges are brown and crispy.

Deepavali (diwali) - 'The festival of Lights' always reminds me of Malpuri. Every year my mother used to make them without fail. As a kid I would stand by her watching the whole process. Making this sweet is little difficult but trust me you will forget all the pain after a bite into it. It has been so many years since I ate Malpuri made by my mother (I have already requested her to make some when I visit her this time:-)). So made a batch of these and was satisfied with it. Do make a batch of these (addictive ones) for Deepavali and enjoy!!

I wish everyone a Happy Deepavali!!


  • All purpose flour /Maida - 1 cup
  • Sooji/ Semolina- 1/4 cup
  • Sugar- 1 cup
  • Yellow food color - A big pinch
  • Cardamom powder, freshly pounded- 1/2 tsp
  • Ghee (clarified butter)* - For deep frying
*This sweet absorbs lot of ghee while deep frying. Hence I used a mixture of ghee and oil, to cut down the fat.


Take a bowl and add all the ingredients mentioned above except ghee.

Now add water in small amount to get a thick batter ( I used little more than 1/2 cup). This is a very important step. Once done, let the batter rest for 3-4 hours.

The final batter should be thick such that it has a dropping consistency and not pouring.

Now heat ghee (or mixture of ghee and oil) on a medium flame. Once moderately hot (not very hot) pour little amount of batter so that it forms a round shape (make only one at a time). Once it is cooked on one side flip it on the other side using tongs. Let it cook until the edges gets crispy and golden brown.

Once it looks done, take it on a slotted spoon and remove the excessive ghee by pressing it using another spatula or spoon (this step has to be done over the pan containing hot ghee. So you have to be extremely careful).
Then transfer it on a paper towel. Continue with the rest of the batter. 
Malpuri is ready!!

Once it cools down, transfer them to an air tight container.

Note: To get a clear idea of deep frying, see this video.


  1. You have provided a nice collection of Deepavali greetings. Happy diwali to you and your family

  2. I have a question .. is curds not needed? i see curds in some other recipes ..

    1. Hi Anu, it turns out good without curd too. This is how my mother has been making for years. Do try making it and let me know.