How to make Jaggery Malpua -

A sweet Indian version of pancake made with jaggery.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Jaggery (gur) (गुड़), Refined flour (maida) (मैदा)

Cuisine : Indian

Course : Mithais

For more recipes related to Jaggery Malpua checkout Gur Papdi - SK Khazana, GUD KESAR IMARTI. You can also find more Mithais recipes like Gur ka Parantha - SKK Sandesh-SK Khazana Kesari Jalebi Choco Jamun

Jaggery Malpua

Jaggery Malpua 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 : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Jaggery Malpua Recipe

  • Jaggery (gur) grated 1 cup

  • Refined flour (maida) 1½ -2 cups

  • Mawa (khoya) 1 cup

  • Crushed black peppercorns 1/2 tablespoon

  • Poppy seeds (khuskhus/posto) 1 tablespoon

  • Saffron (kesar) a pinch

  • Mixed chopped nuts (almonds, pistachios) 1/2 cup

  • Milk 1 cup

  • Ghee 5-6 tablespoons

  • Rabri to serve


Step 1

Heat 1 cup water in a non-stick pan. Add jaggery, mix and cook till jaggery melts. Remove from heat and strain in a bowl.

Step 2

Add mawa, crushed peppercorns, poppy seeds, saffron, ¼ cup mixed nuts and refined flour to the bowl and mix well. Add milk, mix well and set aside.

Step 3

Heat ghee in another non-stick pan. Drop a ladleful of batter in it, spread into a medium disc and shallow-fry till golden.

Step 4

Serve hot with rabri garnished with the remaining nuts.

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MasterChef Sanjeev Kapoor

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 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.