Instant Carrot Malpua recipe
Instant Carrot Malpua recipe is a medium Indian recipe that serves 4. 250 calories per serving. Recipe by Bharatzkitchen Shorts on YouTube.
Prep: 20 min | Cook: 15 min | Total: 50 min
Cost: $11.35 total, $2.84 per serving
Ingredients
- 2 medium Carrots (peeled and cut into small pieces)
- 2 cups Water (for boiling carrots)
- 0.5 cup Dry Milk Powder (adds richness to the batter)
- 1 cup Whole Milk (room temperature)
- 0.5 cup Semolina (Sooji) (fine grade)
- 0.5 cup All-Purpose Flour (sifted)
- 3 tablespoons Granulated Sugar (adjust to taste)
- 1 teaspoon Fennel Seeds (lightly toasted and ground)
- 0.5 teaspoon Cardamom Powder (freshly ground)
- 4 tablespoons Ghee (divided: 2 tbsp in batter, rest for frying)
- 0.5 teaspoon Baking Powder (fresh)
- 2 tablespoons Water (for batter) (adjust to smooth consistency)
- 1 cup Sugar Syrup (Chaashni) (1 cup sugar dissolved in 0.5 cup water, boiled to one‑string consistency)
Instructions
Prepare Carrots
Peel the carrots and cut them into small uniform pieces.
Time: PT5M
Boil Carrots
Add the carrot pieces to a kadhai with 2 cups of water. Cover with a lid and cook on medium heat for about 10 minutes until very soft.
Time: PT10M
Temperature: Medium heat
Blend Carrot Puree
Drain any excess water, then transfer the soft carrots to a blender. Add a splash of milk and blend until completely smooth.
Time: PT5M
Make Batter Base
In a mixing bowl combine 0.5 cup dry milk powder, 1 cup whole milk, the carrot puree, 0.5 cup semolina, 0.5 cup all‑purpose flour, 3 tbsp sugar, 1 tsp fennel seeds, 0.5 tsp cardamom powder, and 2 tbsp melted ghee. Whisk vigorously until smooth.
Time: PT5M
Rest Batter
Cover the bowl with a clean kitchen towel and let it sit at room temperature for 1 hour.
Time: PT60M
Add Leavening
Just before frying, stir in 0.5 tsp baking powder and 2 tbsp water. Mix quickly to incorporate.
Time: PT2M
Prepare Sugar Syrup
In a separate saucepan, combine 1 cup sugar and 0.5 cup water. Bring to a boil and simmer until the syrup reaches one‑string consistency (about 5‑6 minutes). Keep warm.
Time: PT6M
Temperature: Medium heat
Fry Malpua
Heat a non‑stick frying pan over medium heat and melt 2‑3 tbsp ghee. Pour a ladleful of batter, spreading slightly to form a 3‑inch pancake. Cook until golden brown spots appear, then flip and cook the other side.
Time: PT15M
Temperature: Medium heat
Soak in Syrup
Immediately transfer the hot malpua into the warm sugar syrup. Let them soak for 1‑2 minutes, then remove with a slotted spoon and place on a serving plate.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 4 g
- Carbohydrates
- 45 g
- Fat
- 8 g
- Fiber
- 3 g
Dietary info: Vegetarian
Allergens: Milk, Gluten
Ingredient Substitutions
- Instead of Carrots: Pumpkin, Sweet potato
- Instead of Dry Milk Powder: Milk powder alternative, Condensed milk (reduce water)
- Instead of Whole Milk: Almond milk, Soy milk
- Instead of Semolina (Sooji): Coarse cornmeal
- Instead of All-Purpose Flour: Whole wheat flour (will change texture)
- Instead of Granulated Sugar: Jaggery, Honey (reduce liquid)
- Instead of Fennel Seeds: Anise seeds
- Instead of Cardamom Powder: Ground cinnamon (smaller amount)
- Instead of Ghee: Unsalted butter, Vegetable oil (less flavor)
- Instead of Baking Powder: Baking soda + cream of tartar (1:2 ratio)
- Instead of Sugar Syrup (Chaashni): Honey syrup, Jaggery syrup
Equipment Needed
- Knife
- Cutting Board
- Kadhai or Medium Saucepan
- Lid
- Blender or Hand Mixer
- Mixing Bowl
- Whisk
- Measuring Cups and Spoons
- Spatula
- Frying Pan (non‑stick)
Critical Steps — Do Not Skip
- Boiling carrots until completely soft
- Blending carrots with milk to a smooth puree
- Resting the batter for at least 1 hour
- Adding baking powder just before frying
- Frying at medium heat to achieve golden edges
- Soaking the fried pancakes in warm sugar syrup
Chef Tips from the Video
- Grate the carrots instead of chopping for a finer texture and brighter color.
- Add a pinch of salt to the batter to balance the sweetness.
- For extra aroma, sprinkle a few strands of saffron in the syrup.
Troubleshooting
Batter is too thick and does not spread.
Add a tablespoon of water or extra milk gradually until the batter reaches a pourable consistency.
Malpua stays pale and does not puff.
Check that the baking powder is fresh and add it right before frying. Also, ensure the pan is hot enough.
Syrup is too thick and sticks to the pan.
Cook the syrup a minute less or add a splash more water to achieve one‑string consistency.
Storage
Refrigerator: Store in an airtight container for up to 2 days. Reheat gently before serving.
Freezer: Not recommended; texture changes after freezing.
Room temperature: Can stay at room temperature for up to 4 hours, covered.
Make-Ahead Tips
- Prepare the sugar syrup a day ahead and keep warm on low heat.
- The batter can be refrigerated for up to 12 hours; bring to room temperature before adding baking powder.
- Fry the malpua just before serving for optimal texture.
Frequently Asked Questions
What is the cultural significance and history of Carrot Malpua in Indian cuisine?
Carrot Malpua is a regional variation of the classic malpua, a sweet pancake traditionally prepared during festivals like Holi and Diwali in North India. Adding carrots adds natural sweetness, color, and nutrition, reflecting the Indian tradition of incorporating seasonal vegetables into festive sweets.
What are the traditional regional variations of Malpua in Indian cuisine?
In Bengal, malpua is often made with banana or coconut; in Uttar Pradesh, it may include fennel and cardamom like this recipe. Some regions add paneer or nuts, while others serve it with rabri (sweet condensed milk). The carrot version is popular in Maharashtra and Gujarat during winter.
How is Carrot Malpua traditionally served in Indian households?
It is served warm, soaked in sugar syrup, and garnished with a drizzle of melted ghee or a few chopped nuts. It is commonly enjoyed as a dessert after a festive meal or as a sweet snack with tea.
What occasions or celebrations is Carrot Malpua traditionally associated with in Indian culture?
Carrot Malpua is popular during winter festivals such as Holi, Diwali, and Navratri, as well as during family gatherings and weddings where sweet treats are offered to guests.
What makes Carrot Malpua special or unique in Indian sweet pancake traditions?
The addition of pureed carrots gives the malpua a vibrant orange hue, natural sweetness, and a subtle earthy flavor that distinguishes it from the plain flour‑based version. It also adds moisture, making the pancakes extra soft.
What are the most common mistakes to avoid when making Carrot Malpua at home?
Common errors include over‑mixing the batter (which makes it dense), adding baking powder too early (causing loss of rise), frying at too high heat (burns the outside before the inside cooks), and using a syrup that is too thick, which prevents proper soaking.
Why does this Carrot Malpua recipe use both semolina and all‑purpose flour instead of just one flour?
Semolina adds a slight grainy texture and helps the pancake hold its shape, while all‑purpose flour provides softness. The combination creates a balanced bite that is both fluffy and sturdy enough to soak up syrup.
Can I make Carrot Malpua ahead of time and how should I store it?
Yes. Prepare the batter and let it rest refrigerated for up to 12 hours. Fry the pancakes fresh, then soak them in warm syrup. Store the soaked malpua in an airtight container in the refrigerator for up to 2 days and reheat gently before serving.
What texture and appearance should I look for when frying Carrot Malpua?
The malpua should be golden‑brown with slightly crisp edges while remaining soft and spongy inside. It should puff slightly and have a glossy surface after soaking in syrup.
How do I know when Carrot Malpua is done cooking?
When the underside turns golden brown and you see tiny bubbles forming on the surface, flip it. After the second side is golden and the pancake springs back lightly when pressed, it is done.
What does the YouTube channel Bharatzkitchen Shorts specialize in?
The YouTube channel Bharatzkitchen Shorts focuses on quick, bite‑size Indian recipes presented in short‑form videos, highlighting traditional dishes with modern twists and easy‑to‑follow steps for home cooks.
How does the YouTube channel Bharatzkitchen Shorts' approach to Indian cooking differ from other Indian cooking channels?
Bharatzkitchen Shorts delivers recipes in concise, under‑minute videos that emphasize speed and simplicity, whereas many other Indian channels provide longer, detailed tutorials. This channel prioritizes minimal ingredients and fast techniques while preserving authentic flavors.
Last updated: August 28, 2026
