• Milk 1½ litres
  • Mawa/khoya, grated 50 grams
  • Refined flour (maida) 2 tablespoons
  • Green cardamom powder ½ teaspoon
  • Ghee to deep fry
  • For the sugar syrup
  • Sugar 2 cups
  • Saffron a few strands
For garnishing
  • Pistachios, halved 15-20
  • Cashewnuts, halved 7-8

  1. Boil milk in a heavy-bottomed pan. Reduce heat and simmer till it is reduced and reaches a coating consistency. Add grated mawa and mix well. Bring it to room temperature.
  2. Reserve two tablespoons of sugar and form one-string sugar syrup with the rest of the sugar and two cups of water.
  3. Dissolve saffron in a teaspoon of hot milk. Add it to the sugar syrup.
  4. Add refined flour, green cardamom powder and the reserved sugar to the reduced milk. Mix well and make a batter of pouring consistency using a little milk if required.
  5. Heat sufficient ghee in a wide mouthed flat-bottomed kadai. Pour a ladle full of batter to form a pancake. Cook on slow to medium heat.
  6. Turn it over when it starts to colour slightly. When both sides are done, drain and immerse in the sugar syrup. Similarly prepare more malpuas with the remaining batter.
  7. Garnish with pistachios and cashewnuts and serve hot. You can serve hot Malpuas with chilled Rabdi as well.

Rajasthani Bati


  • Whole wheat flour (atta) 2 cups
  • Salt 2 teaspoons
  • Baking powder ¼ teaspoon
  • Desi ghee ½ cup + for soaking

  1. Take atta in a bowl. Add salt, baking powder and half a cup of desi ghee. Mix well. Add sufficient water and knead into a stiff dough.
  2. Preheat oven to 180°C.
  3. Take lemon sized portions. Press firmly and roll into round balls.
  4. Grease a baking tray. Place the batis on it. Press them slightly.
  5. Place the tray in the preheated oven and bake at 180°C till done. It may take 15 minutes to 20 minutes.
  6. When done, serve it hot with a bowl full of pure ghee to soak baatis and Rajasthani dal.



  • Moong dal ½ cup
  • Chana dal 5 tablespoons
  • Salt to taste
  • Turmeric powder 1 teaspoon
  • Ginger, finely chopped 2 one inch pieces
  • Ghee 2 tablespoons
  • Cumin seeds 1 teaspoon
  • Asafoetida a pinch
  • Whole dry red chillies, halved 3
  • Onion, finely chopped 1 large
  • Red chili powder 1 tablespoon
  • Dry mango powder (amchur) 1½ teaspoons

  1. Soak moong dal and chana dal together in about three cups of water for an hour. Drain. Boil dals in four cups of water adding salt, turmeric powder and ginger till cooked.
  2. Heat ghee in a pan. Add cumin seeds, asafoetida and red chillies and as cumin seeds begin to change colour, add onion. Cook till onion turns light brown.
  3. Add red chilli powder and cooked dal to this. Add half a cup of water and bring to a boil. Reduce heat and simmer for ten minutes. Add amchur and adjust salt. Mix well.
  4. Serve hot with baati.