Atte ka Malpua

Atte ka Malpua

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Atte ka Malpua is just what you need to warm your heart on a cold, winter’s day. It is not surprising then that this is a traditional favourite in Rajasthani households, especially during the unrelenting winter days. The smell of sugary, spicy whole wheat batter deep-frying in ghee, especially the prominent accents of fennel and pepper, is enough to make one drool! To get perfectly round and crispy malpuas, make sure the ghee is piping hot before ladling the batter into it.

Atte ka Malpua recipe - How to make Atte ka Malpua

Preparation Time:    Cooking Time:    Total Time:     Makes 15 malpuas
Show me for malpuas

  1. Combine the sugar and 1 cup of water in a deep non-stick pan and cook on a medium flame for 3 minutes, while stirring continuously.
  2. Transfer the mixture into a deep bowl and allow it to cool completely.
  3. Once cooled, add the crushed peppercorns, fennel seeds, whole wheat flour and ¼ cup of water and mix well using a whisk. Keep aside.
  4. Heat the ghee in a broad non-stick pan, pour a laddleful of the mixture into the hot ghee 1 at a time and deep-fry on a high flame till golden brown in colour from all the sides.
  5. Repeat step 4 to make 14 more malpuas.
  6. Serve immediately.
Nutrient values (Abbrv) per malpua
Energy144 cal
Protein1 g
Carbohydrates12.5 g
Fiber1.1 g
Fat10.2 g
Cholesterol0 mg
Sodium1.7 mg
Click here to view calories for Atte ka Malpua
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Atte ka Malpua
 on 25 Mar 17 12:51 PM

Do we have to cook the sugar syrup for 3 mins after the first boil comes or 3 mins in total?
Tarla Dalal
25 Mar 17 01:05 PM
   Hi, In total 3 minutes.
Atte ka Malpua
 on 15 May 16 02:12 PM

recipe want in marathi.
Tarla Dalal
16 May 16 04:11 PM
   Hi Shobha, We do not ave the recipe in Marathi, however we have the recipe in hindi below is the link for the same...
Atte ka Malpua
 on 14 Oct 14 05:53 PM

You must have had a lot of these in weddings.. but u can now make this at home too! Its sweet and tasty.. A specific care should be taken that it is fired in a very very hot ghe.. only then you will get the perfect shape.. even a little cold ghee may destroy its shme and the malpua may not form...