Malpua is a traditional Indian sweet often prepared during festivals like Holi and Navratri. This carrot‑beetroot version adds natural color and moisture, reflecting the Indian tradition of using seasonal vegetables to enhance sweets.

In North India, malpua is usually made with wheat flour and served with rabri. In Bengal, it is thinner and sometimes flavored with coconut. The carrot‑beetroot version is a modern twist that keeps the classic texture while adding vibrant color.

It is typically served warm, drizzled with saffron‑cardamom syrup, and accompanied by a cup of chai or a side of rabri. Some families garnish it with chopped nuts for extra crunch.

Malpua is a staple during Holi, Diwali, and Navratri fasting periods, as it provides quick energy and satisfies the sweet craving during festivals.

The use of steamed carrot and beetroot puree gives a naturally bright orange hue and extra moisture, eliminating the need for artificial food coloring while delivering a unique, juicy texture.

Traditional malpua uses wheat flour, sugar, ghee, and sometimes yogurt. In this recipe, we substitute part of the flour with fine semolina and add milk powder for richness; beetroot is used as a natural colorant instead of food coloring.

Common errors include skipping the steaming step, not resting the batter, frying at too high a temperature, and over‑soaking in syrup. Each mistake leads to a dry, hard, or soggy malpua.

Baking powder provides a gentle lift without needing an acidic ingredient, ensuring the malpua stays soft and slightly puffed. Baking soda would require an acid and could give a metallic taste.

Yes. Fry the malpua, let them cool, and store them in an airtight container in the refrigerator for up to 2 days. Reheat gently and dip in fresh syrup before serving.

The malpua should develop tiny holes (jales) on the surface, be golden‑brown, and feel slightly crisp on the outside while remaining soft and juicy inside.

The YouTube channel bharatzkitchen HINDI focuses on Indian home‑cooking tutorials in Hindi, offering step‑by‑step recipes for traditional and modern dishes with an emphasis on easy, everyday cooking.

bharatzkitchen HINDI emphasizes natural ingredients, minimal use of artificial colors, and detailed explanations of each technique, such as steaming vegetables for color, which sets it apart from channels that rely on shortcuts or heavy food coloring.