Millet Malpua

Cooks in : 40 min Serves: 4 people

Malpua is a popular dessert of North Indian cuisine which can be easily prepared. It is a famous delight during festivals. The pua is made with refined flour, deep fried and then dipped in sugar syrup. But I used a mixture of ragi and bajra flours for this recipe, pan fried and then dipped them in jaggery syrup. Try this easy and healthy recipe and satisfy your sweet cravings!


  • 1/2 Cup Finger Millet/Ragi/Kezhvaragu  Flour
  • 1/2 Cup Pearl Millet/Bajra/Kambu Flour
  • 3/4 Cup Coconut Milk
  • 2 Tbsp Chopped Nuts (I used almonds and cashews)
  • 1 Tbsp Flaxseed Powder
  • 1/2 Tsp Fennel Powder
  • 1/2 Tsp Cardamom Powder
  • 1/4 Tsp Baking Powder
  • A pinch of Salt
Oil for Shallow Frying
For Syrup:
  • 1 Cup Jaggery
  • 1/4 Cup Water


  1. Mix all the dry ingredients well. Add coconut milk and some water to make a thick batter of pouring consistency. Make sure there are no lumps. Let it soak for 30 minutes. If the batter becomes thick, add some more water.
  2. Heat a pan, add a tbsp of oil in the centre. Pour a ladle full of batter and spread a thick small disc. Pour some oil around the corners and cook on medium flame. Once the bottom portion is cooked and becomes crisp, flip and cook the other side.
  3. Repeat the procedure and make puas.
  4. Meanwhile, in another pan add jaggery powder and water and make syrup. Strain the impurities.
  5. Dip the pua in jaggery syrup. Let it remain in the syrup for 5 to 10 minutes. Soak 2 puas at a time. When a new one is ready, remove the old one and dip the newly fried pua.
  6. Stack the sweetened pua on a plate.
  7. Serve warm with some chopped nuts on top.


  1. Adding flaxseed gives softness to the pua.
  2. Normal dairy milk can be added.
  3. Can use ghee for frying.
  4. For syrup, just melting the jaggery with water and cooking for 3 minutes is enough. No need of any string consistency. With the retained heat, it will thicken up.

Leave a Comment

Your email address will not be published. Required fields are marked *