Gujarati Malpua Recipe | Whole wheat flour and Jaggery Malpua
Prep time
Cook time
Total time
Gujarati Malpua is made from three ingredients - wheat flour, jaggery, and water.
Recipe type: Dessert
Cuisine: Indian
Serves: 20 - 25 no
  • Whole wheat flour / aata - 1 cup, spooned and leveled
  • Jaggery - ½ cup, adjust as per liking
  • Water - 1 - 1 ¼ cup, as per need
  • Variyali / Fennel seeds - 1 tbsp or less
  • Mari / Black pepper - ¼ tsp, optional
  • Cardamom powder - ¼ tsp, optional
  • Ghee - for frying
Instructions ( 1 cup = 250 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml)
  1. In a mixing bowl, add ¾ - 1 cup of water.
  2. Add jaggery. Using a hand whisk or fingertips, dissolve the jaggery completely.
  3. If required, you can use lukewarm water but avoid hot water.
  4. Usage of hot water while making the batter may turn the malpua hard and chewy.
  5. The quantity of water depends on the whole wheat flour.
  6. So initially, start with less water and dissolve the required jaggery.
  7. It will help you to maintain the sweetness and prevent the batter from turning too thin.
  8. Later on, we will add more water to adjust the consistency.
  9. Add wheat flour and make a lump-free batter.
  10. Break all the lumps using fingertips. If not able to make it lump-free using your hand, then only use a hand blender.
  11. Add 1 tbsp of water at a time and make pouring consistency batter.
  12. Do not make a thin and runny batter.
  13. Check and adjust the sweetness if required.
  14. Cover the bowl and let it ferment for 6 hours in a cool and dry place.
  15. Do not keep the bowl near the gas stove on the working platform.
  16. Fermentation will make the malpua soft and crunchy.
  17. After 6 hours, whisk the batter. Add variyali, kala mari, and cardamom powder. Mix well.
  18. Add 1 tbsp of water at a time and adjust the consistency if the batter is too thick.
  19. Else first, make one malpua for trial, and then we will add water if required.
  20. Be cautious while adding water because we can not add more flour at this stage.
  21. Fill the batter in a glass or cup with a rim, or use a ladle to pour the batter.
  22. Add ghee up to ¼ " in a flat bottom iron pan for frying.
  23. When ghee is hot, set the flame between slow and medium.
  24. Now make one malpua to check the consistency.
  25. Fry both sides until the edges start to turn brown.
  26. Take it out on a plate.
  27. Now check the thickness. If you feel malpua is thick, add 1 tbsp of water at a time.
  28. Pour the batter evenly and prepare the malpua of the same size.
  29. When cooked from one side, flip it using tang/spatula.
  30. Fry from another side as well.
  31. If you like soft malpua, remove them once the edges start to turn brown.
  32. If you like crunchy malpua, fry them more until the edges start to turn red.
  33. The same way prepares all the malpua and serves hot on the occasion of Rath Yatra, some special day, or a lovely weekend.
Start with the lesser quantity of water. Once the batter is ready, add more water as per need.
The quantity of the water depends on the flour, so go with your instinct.
Do not use hot water for preparing batter. If required, use lukewarm water in the worst case only.
Hot water will start to caramelize the jaggery, and malpua will turn chewy and hard.
Traditional recipe follows - 1:1 ratio for flour and jaggery. So for cup measurement, 1 cup flour: ½ cup jaggery works well.
Ferment the batter for at least 5-6 hours. So plan accordingly.
Always prepare one malpua and do a thickness test. Then adjust the final consistency. Because in malpua batter, after the fermentation, you can not add dry flour. It may change the taste and texture of the final dish.
You can add seasoning as per taste or skip them.
I prefer to add the whole peppercorn so one can remove them if one doesn't like them.
Fennel seeds give a nice crunch and the taste of malpua.
Recipe by Zeel's Kitchen at