Sujir Malpua

Malpua is a classic Indian dessert, it has many variations, the ingredients of this recipe is very few, basic and easy to do. 

Bhapa Doi

Bhapa Doi

Kacha Golla-Recipe by Foodie's Hut

Kacha Golla

chanar korma

Chanar korma

Tomato khejur amsatta chutnye - Recipe by Foodie's Hut

Tomato khejur amsatta chutnye

Serves: 25 - 28 pcs


  • 1 cup fine Semolina
  • 1 cup all-purpose flour
  • 2 cups warm Milk
  • 2 cups Sugar
  • 2 cups Water
  • 1 tsp Fennel
  • 1 tsp Cardamom powder
  • 2 tbsp. Ghee
  • Vegetable oil for frying


  1. In a mixing bowl add semolina, flour, 2-3 tbsp. of sugar, fennel seeds and ½ tsp of cardamom powder and mix everything together with a fork or spoon.
  2. Add Milk little by little, keep whisking and make a batter. Save about a half cup of milk for later use.
  3. Cover with lid and keep aside for at least 30 minutes. This will help the batter to perform well.
  4. Heat some oil over medium heat. Oil should be hot but not smoky hot.
  5. Add ghee to the hot oil and let it melt.
  6. Add the rest of the warm milk to the batter and give a gentle whisk, do not over mix then you will end up with a HARD Malpua.
  7. Take a ladleful of batter, shake of all the excess, bring the temperature to low and pour the batter to the hot oil.
  8. Over medium-low to medium heat fry each side for about 20- 30 seconds, flip the other side and cook further few seconds or until develop a golden colour. Give a gentle press to make sure your Malpua cooked down, remove from oil and place on a plate.
  9. In a saucepan add water and sugar, over high heat let it come up to boil, then reduce the heat and swirl the pan to get a clean simple sugar syrup and add ½ tsp of cardamom powder.
  10. When the sugar syrup is moderate hot pour over the malpuas, flip the other side and soak for at least 30 minutes to 2 hours.

While serving, if you wish, you can top with Kheer and sprinkle some chopped pistachios or any other nuts of your choice.

Recipe by: Shyamali Sinha