How to make Instant Malpua Cake -
Malpuas placed one on top of the other and sandwiched alternately with rabdi, sweetened boondi and mini gulab jamuns.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Refined flour (maida) (मैदा), Khoya/mawa (खोवा / मावा)
Cuisine : Indian
Course : Mithais
For more recipes related to Instant Malpua Cake checkout Balushahi, Ghevar, Ghevar, Jalebi . You can also find more Mithais recipes like Kiwi Kalakand Tilache Laddoo Strawberry Coconut Laddoo Atta aur Dink ke Laddoo
Instant Malpua Cake Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 0-5 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Instant Malpua Cake Recipe
Refined flour (maida) 1 cup
Khoya/mawa 1 cup
Baking soda 1 teaspoon
Milk 1½ cups
Eggs 2
Sugar 1½ cups
Saffron (kesar) 2 pinches + for garnishing
Ghee for shallow frying
Boondi 1 cup
Rabdi readymade as required
Gulab jamuns mini 18-20
Method
Step 1
To make sugar syrup, heat a non-stick pan. Add sugar and 1 cup water and mix well till sugar dissolves. Cook till the sugar melts.
Step 2
To make malpua batter, combine khoya, refined flour and baking soda in a bowl. Add milk and whisk to make a smooth batter. Set aside for 5-10 minutes. Add eggs and whisk again.
Step 3
Add saffron to the sugar syrup.
Step 4
Heat some ghee in a non-stick pan. Pour a ladleful of batter into it and spread into a large malpua. Shallow-fry till golden from both sides. Similarly make remaining malpuas.
Step 5
Soak the malpuas in the sugar syrup and drain.
Step 6
Add boondi to the remaining sugar syrup and mix well. Let the boondi soak all the syrup.
Step 7
Place a malpua on a large serving plate. Spread generous amount of rabri on top. Add some sweetened boondi on top and place second malpua on top. Spread some more generous amount of rabri and put 12-15 gulab jamun on top. Cover with the third malpua and top with some more generous amount of rabri.
Step 8
Cut remaining gulab jamun into halves and place on top. Garnish with remaining sweetened boondi and saffron. Serve immediately.
Nutrition Info
Calories : 4645 Kcal
Carbohydrates : 473.8 gm
Protein : 164.9 gm
Fat : 232.1 gm
Other : Calcium- 6273.8mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
