How to make Gulabi Malpua - The favourite of many malpua gets a new look here with rose petals and rose syrup.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Rose Sherbet, Whole Wheat Flour

Cuisine : Indian

Course : Desserts

Gulabi Malpua Recipe Card

Gulabi Malpua

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.    

You can also find more Desserts recipes like Jamun Yogurt Slush, Ice Cream Apple Paradise, Pal Paniharam, Baked Alaska.

Prep Time : 0-5 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Gulabi Malpua Recipe

  • Rose Sherbet 10

  • Whole Wheat Flour 1 tablespoon

  • Rose sherbet 8 tablespoons

  • Candied rose petals (gulkand) 3 tablespoons

  • Refined flour (maida) 4 tablespoons

  • Whole wheat flour (atta) 3 tablespoons

  • Milk powder 3/4 cup

  • Soda bicarbonate 1 teaspoon

  • Baking powder 1 teaspoon

  • Yogurt whisked 5 tablespoons

  • Ghee for shallow frying

  • Hung yogurt 6 tablespoons


Step 1

Put refined flour, wheat flour and ½ cup milk powder in a bowl. Add soda bicarbonate and baking powder and mix well. Add yogurt and rose syrup and mix well. Add ¾ cup water and mix to make a smooth batter. Set aside for 10-15 minutes.

Step 2

Heat ghee in a non-stick pan.

Step 3

Pour a spoonful of batter into hot ghee and spread it slightly to make a malpua and shallow-fry, turning sides, till a light brown on both sides. Cook some more such malpuas.

Step 4

Mix 8 tbsps hot water and rose sherbet in another bowl.

Step 5

Mix hung yogurt, remaining milk powder and candied rose in a third bowl. Finely chop rose petals, reserve some for garnish and add the rest and to the candied rose mixture and mix well.

Step 6

Dip the prepared malpuas in the rose sherbet till well coated.

Step 7

Place one malpua on a serving platter, spread candied rose mixture over it, cover with another malpua and top with some more candied rose mixture. Repeat this process once more. Similarly make more portions.

Step 8

Garnish with reserved rose petals and serve immediately.