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Flour - 1 cup

Sooji (Semolina) - 1/4 cup

Fennel (Mouri/Saunf) seeds- 1/2 tsp

Milk - 1 and 1/4 cups

Coconut - 2 tbsp, grated or finely chopped

Oil - 2 cups (for deep frying)


For Syrup:

Sugar - 2 cups

Water - 2 cups

Green Cardamom - 3, crushed







Cooking Procedure:

  1. In a bowl, mix together all the ingredients except oil. Using your hands, make a smooth batter free of lumps.

  2. Heat the oil to smoking in a kadhai. Turn the flame down to medium. Using a ladle, pour in a full measure of the batter into the oil. The size of the ladle will be proportional to the size of the malpoas, use larger ladle for bigger malpoas.

  3. Fry for approximately 2-3 minutes until deep brown on medium heat. Flip over and fry other side to deep brown.

  4. Remove and keep aside.

  5. Add to hot syrup prepared as follows.

Syrup Preparation:

  1. To 2 cups sugar add green cardamoms + 2 cups of water and let come to boil. Simmer for 8-10 minutes. Remember syrup thickens when cooled so do not boil to a thick consistency.

Serving Suggestions:

Serve malpoas hot. Garnish with a few raisins (Kismis).