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A traditional saunf flavoured North Indian sweet - fluffy, soft and yet crisp. Malpuas are soaked in a sugary syrup, so tempting and delicious it’ll be savoured in minutes!

Serves: 6-8 persons (32 Malpuas)

Cooking time: 45 min


  • Khova - 250g
  • Maida - 100 g
  • Saunf (Indian fennel seeds) – 1tsp
  • Milk - 250 ml
  • Cooking soda - Half a pinch
  • Aashirvaad Svasti Pure Cow Ghee for frying - 500 g
  • Sugar - 750 g
  • Water - 1 litre
  • Saffron - 1 gram


  • Heat milk in a pan and add the grated khova to it.
  • Now add maida, cooking soda and saunf. Whisk the mixture to make a smooth batter.
  • For the sugar syrup, combine sugar and water and allow it to boil till it forms a one string consistency. Add a few strings of saffron to it and keep aside.
  • In a flat bottom pan add Aashirvaad Svasti Ghee for frying. The ghee should have half an inch depth in the pan.
  • Heat the ghee on low heat, one should be able to dip one’s finger in it comfortably.
  • Drop one table spoon batter in the ghee, shaped like a disk. Drop enough malpuas in the ghee to comfortably cover the pan. Raise the temperature a little as they rise up to the surface.
  • Fry them for 12-15 minutes each till golden-brown.
  • Using a strainer, lift the fried malpuas from the ghee and put them straight in to the warm sugar syrup.
  • Let the malpuas soak in the syrup for about half an hour.
  • You can now serve the delicious malpuas for dessert.
Recipe prepared by ITC Hotels Chefs

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