Malpua is a traditional Indian sweet pancake, often enjoyed during festivals like Holi and Diwali. While the classic version is made with flour and sugar syrup, Doi Malpua (Yogurt Malpua) adds a creamy, tangy twist by incorporating yogurt into the batter. This results in an incredibly soft, juicy, and melt-in-the-mouth dessert that’s hard to resist.
we’ll guide you through the step-by-step process of making the perfect Doi Malpua, along with tips for the best texture, syrup consistency, and flavor. Whether you’re a beginner or an experienced cook, this recipe will help you create restaurant-quality Malpuas at home!
Table of Contents
- What is Doi Malpua?
- Ingredients for Soft Yogurt Malpua
- Step-by-Step Doi Malpua Recipe
- Preparing the Batter
- Making the Sugar Syrup
- Frying the Malpuas
- Soaking & Serving
- Tips for the Best Soft & Juicy Malpua
- Variations of Malpua
- FAQs About Doi Malpua
- Conclusion
1. What is Doi Malpua?
Doi Malpua is a Bengali-inspired version of the classic Malpua, where yogurt (doi) is added to the batter. This not only enhances the softness but also gives a slight tanginess, balancing the sweetness of the sugar syrup. Unlike regular Malpuas, which can sometimes turn dense, Doi Malpua remains fluffy and juicy, making it a favorite among sweet lovers.
Why You’ll Love This Recipe:
- Â Ultra-soft & juicy texture
- Â Perfect balance of sweetness & tanginess
- Â Easy to make with simple ingredients
- Â Great for festivals & special occasions
2. Ingredients for Soft Yogurt Malpua
To make perfect Doi Malpua, you’ll need:
For the Malpua Batter:
- 1 cup all-purpose flour (maida)
- ½ cup yogurt (plain, slightly sour yogurt works best)
- ¼ cup milk (adjust for consistency)
- 2 tbsp semolina (sooji, for crispness)
- 1 tbsp fennel seeds (saunf, for flavor)
- A pinch of baking soda (optional, for fluffiness)
- Oil/ghee for frying
For the Sugar Syrup (Chashni):
- 1 cup sugar
- ½ cup water
- 4-5 cardamom pods (crushed)
- A few saffron strands (optional, for aroma)
Optional Garnishes:
- Chopped nuts (pistachios, almonds)
- Rose petals
- A drizzle of rabri (for extra richness)
3. Step-by-Step Doi Malpua Recipe
Step 1: Preparing the Batter
- In a mixing bowl, combine flour, semolina, fennel seeds, and baking soda.
- Add yogurt and mix well. The batter should be thick.
- Gradually add milk to make a smooth, lump-free batter (similar to pancake batter).
- Let the batter rest for 20-30 minutes (this helps in softening).
Step 2: Making the Sugar Syrup
- In a pan, heat sugar and water on medium flame.
- Stir until sugar dissolves, then add cardamom and saffron.
- Cook until the syrup reaches one-string consistency (when a drop between fingers forms a single thread).
- Keep the syrup warm (do not over-thicken).
Step 3: Frying the Malpuas
- Heat oil/ghee in a pan on medium heat.
- Pour a small ladle of batter into the oil (do not spread; it should form a small pancake).
- Fry until golden brown on both sides (press lightly for even cooking).
- Drain excess oil and immediately dip in warm sugar syrup for 30 seconds.
Step 4: Soaking & Serving
- Place the syrup-soaked Malpuas on a plate.
- Garnish with chopped nuts and rose petals.
- Serve warm or at room temperature (best enjoyed fresh!).
4. Tips for the Best Soft & Juicy Malpua
-  Use slightly sour yogurt for a tangy flavor.
-  Rest the batter for softness.
-  Maintain medium heat while frying to avoid burning.
-  Soak Malpuas in warm syrup for maximum juiciness.
-  Avoid over-thickening the syrup (one-string consistency is ideal).
5. Variations of Malpua
- Rabri Malpua – Serve with thickened sweetened milk.
- Banana Malpua – Add mashed banana to the batter.
- Kesar Malpua – Infuse saffron in the syrup.
- Whole Wheat Malpua – Use atta instead of maida.
6. FAQs About Doi Malpua
Q1. Can I make Malpua without yogurt?
Yes, but yogurt adds softness and tanginess. You can replace it with milk.
Q2. Why is my Malpua hard?
Overcooking or thick batter can make it hard. Adjust milk for a smooth consistency.
Q3. Can I store Malpua?
Yes, but it’s best fresh. Store in an airtight container for 1-2 days.
Q4. Is Malpua served hot or cold?
Both ways work, but slightly warm Malpua tastes best.
7. Conclusion
Doi Malpua is a delicious, soft, and juicy dessert that’s perfect for festivals or sweet cravings. By following this detailed recipe, you’ll achieve perfectly fluffy Malpuas soaked in aromatic sugar syrup.
Try this Yogurt Malpua recipe today and impress your family with your cooking skills! Don’t forget to share your feedback in the comments.
