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Photo of Maggi Malpua by Trisha Rudra at BetterButter
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Maggi Malpua

Apr-08-2017
Trisha Rudra
30 minutes
Prep Time
15 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Maggi Malpua RECIPE

Who says Maggi has to be savoury? Here's my take on two favourites - Maggi and Malpuas, combined to create a mind blowing sojourn of flavours :)

Recipe Tags

  • Maggi
  • Veg
  • Medium
  • Others
  • West Bengal
  • Boiling
  • Frying
  • Dessert

Ingredients Serving: 6

  1. Maggi Noodles - 2 small packets
  2. Whole wheat flour - 1 cup
  3. Milk Powder - 1 cup
  4. Grated khoya - 2 tbsp
  5. Milk - 1 and 1/4 cup (adjust if needed)
  6. For the Syrup:
  7. Sugar - 2 cups
  8. Water - 1 cup
  9. Saffron strands - a few
  10. Oil or Ghee for Deep frying

Instructions

  1. Boil the maggi with just 1/4 cup of water. The maggi shouldn't be mushy. Keep aside to cool, using your fingers to separate the strands.
  2. Next make the syrup by boiling the sugar and water till one-string consistency. Add the saffron, and keep aside on a warm stove.
  3. Make the batter with wheat flour, khoya, milk powder, and add milk little by little, whilst whisking the batter, until a smooth, lump-free and thick pudding-like batter is formed.
  4. Heat a kadhai or pan with enough oil or ghee for deep frying.
  5. Using a fork or tongs, dip the maggi noodles into the batter until the noodles are coated well.
  6. Check the oil to see if it's hot enough (drop a small ball of batter, if it sizzles and rises up, the oil is too hot..if it takes a couple of seconds, then the oil is perfect for frying)
  7. Using the fork or tongs, gently drop the noodle-coated batter into the oil, preferably in a circle.
  8. Fry the Maggi Malpua on medium-high heat for 1 to 2 minutes on either side, and then turn up the heat gently, and allow it to turn crisp and golden.
  9. Remove with a slotted spoon, and immediately dunk it in the hot syrup.
  10. Fry the remaining Maggi malpuas similarly, and let them sit in the warm syrup for about 30 minutes or so.
  11. Just before serving, remove the Maggi Malpua from the syrup. Serve with a drizzle of warm syrup, or rabri, and a smattering of chopped pistachio and cashew nuts.

Reviews (2)  

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Preeti Gurung
Apr-13-2017
Preeti Gurung   Apr-13-2017

Wow what an idea!

Prabhleen Kaur
Apr-08-2017
Prabhleen Kaur   Apr-08-2017

Wow lovely recipe nd beautiful picture too:heart_eyes:

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