623. Thandai Malpua with Strawberry Compote

March 13, 2017mayurisjikoni
Blog post

Happy Holi Everyone

Any festival celebration means food and lots of it. Food, fun, colour, rituals all make a successful celebration. If one is missing then the celebration or festival is not complete. Our #FoodieMonday #Bloghop group decided on #Holi as our 83rd theme. With Holi it means that I’ve been with this wonderful group for now a year. My first post for the group was a fusion Holi theme. I remember preparing the dish not knowing exactly how it will be received by the other members of the group. Must say they were a friendly group and immediately felt as though I’d known them for years. Its been a great journey of learning new recipes, new cuisines, how to improve photography, drawing strength from eachother in times of need and sharing our lives.

We are constantly chatting over whatsapp in spite of the different time zones. When its our bedtime, Preethi all the way from Singapore will send us a good morning message. When we are awake, Rupal in US is in lala land. None of us have met as such in person but we still are together. If I had to describe them then this is what I would say about each of them:
Alka— quiet, professional and a mentor
Sujata — motherly, poised and with a good sense of humour
Preethi— our morning greeter, well wisher, full of life
Pushpita —- friendly, kind and our tech wizard
Saswati—- elegant, strong and courageous
Waagmi — helpful, friendly and a thinker
Kriti — the youngest in our group is energetic, an achiever and bubbly
Rupal — timid, funny and sensible
Nisa —quiet, our tech wizard and helpful

Making malpuas has been on my ‘to do’ list for like forever. I simply love the crispy, crunchy sweet malpuas. However, today I decided to make a slightly healthier version (before my daughter and hubby throw me out of the house for ruining their diet plans!), so no frying and not making it overtly sweet. Wanted to try the malpuas with a fruit compote instead of rabri so planned to use fresh orange and strawberries. I loved the fusion malpuas. Not feeling guilty about popping a couple in my mouth as I kept on reminding hubby and daughter that they are not fried! While I’m typing out this post am tempted to sneak out of the room and have another one!
So here’s my version of malpuas. Different, a bit healthy, fruity and a satisfying dessert.




Makes 14 mini malpuas

For the malpua batter:
½ cup wheat flour (atta)
½ cup plain flour(maida)
¼ cup semolina (sooji)
4 tbsp yogurt
½ cup milk
⅓ – ½ cup water
2 tbsp thandai masala powder
1 tbsp hot milk
4-6 strands of saffron
¼ tsp soda bicarbonate (baking soda) ( to be added just before cooking)

For the syrup:
½ cup sugar
¼ cup water
4-6 strands of saffron
1 tbsp of finely cut orange rind

For the strawberry compote:
1 cup of chopped fresh strawberries
¼ cup fresh orange juice
1-2 tbsp sugar (optional)

2-3 tbsp of ghee (clarified butter)
2 tbsp of finely chopped nuts

Preparation of malpua batter:

  1. Soak the saffron in the hot milk for 10-15 minutes.
  2. Mix the flours,semolina and thandai masala powder together in a bowl.
  3. Add milk, water, saffron milk and yogurt to the flour mixture.
  4. Mix well to form a thick batter. Cover and let the batter rest for 30 minutes.
Preparation of the sugar syrup:
  1. Mix sugar and water in a pan and put it over low to medium heat.
  2. Mix till the sugar melts.
  3. Lower the heat and let the mixture simmer for 5-7 minutes. It will become a little thick. Take the pan off the heat.
  4. Add saffron strands, orange rind and orange juice. Mix well.
  5. Leave the syrup on the side till required.
Preparation of the strawberry compote:
  1. Mix chopped strawberries and juice in a pan.
  2. Put the pan over low heat and let the strawberries cook till they become soft.
  3. Remember to stir the mixture so that it does not stick to the bottom of the pan.
  4. Remove the pan from the heat and roughly mash the strawberries.
  5. Add sugar if the strawberries are sour. Mix well.
  6. Keep the compote on the side till required.
Preparation of the malpuas:
  1. Add the soda bicarbonate to the batter and mix it well.
  2. I used a mini pancake pan, but you may use any non stick frying pan.
  3. Heat the pan over low heat.
  4. Also heat the syrup so it becomes a bit hot.
  5. Add a few drops of ghee into the pan.
  6. Pour about 2 tbsp of the batter gently into the hot pan just the way we make pancakes.
  7. Let the base cook till its golden brown.
  8. Flip the malpua over and cook till it becomes light golden brown.
  9. Remove the malpua from the pan.
  10. Dip it into the hot syrup and remove it.
  11. Put the malpua on a serving plate.
  12. Repeat steps 4-10 till all the batter is used up.
To serve the malpua:
  1. Top each malpua with a tsp of the compote.
  2. Sprinkle some chopped nuts over it and serve.
  • You may use plain flour only instead of the mixture.
  • Add your own spices like coarse pepper powder, cardamom powder and fennel seeds instead of thandai masala.
  • Make compote with any fresh fruit available.
  • Serve the malpua with rabri (thickened sweet milk)
You may want to check out my other Holi recipes:
Thandai Kulfi
Thandai mousse
Kuzhi Paniyarams
Sending this recipe for the following event:


  • nisa @flavour diary

    March 13, 2017 at 2:22 pm

    i am die hard fan of desserts dee… i just gobble up everything until it is completely disappears…So i always want to make it bit healthy and i loved you fusion malpua without deep frying n with strawberry compote…. thank you dee for mention(i m blushing)

  • Sujata Roy

    March 13, 2017 at 3:57 pm

    Mayuri I am drooling over your pictures. Loved this fusion and healthy version of malpua. Thanks for mentioning dear 😍😍

  • Rupal Patel

    March 13, 2017 at 5:35 pm

    Love it. Marvelous Malaya with less calories. Me dropping now😊

  • Pushpita Singh

    March 14, 2017 at 2:29 am

    Loved the Malpuas with the strawberry compote MayuriDi! Congratulations to a year of being a FoodieMonday Bloghopper Di. The Thandai theme was our very first Bloghop post together ������

  • Saswati Hota

    March 14, 2017 at 2:55 pm

    How beautifully you have described all of us dee😍 Malpuas and Thandai is an amazing combo and with the fruit compote it surely must have tasted great. Congratulations on completing 1 year of bloghop dee…we are lucky to have you amongst us …calm and composed, experienced and someone to whom you can turn to in times of need.

  • Alkja

    March 15, 2017 at 2:26 pm

    HAppy Belated Holi…..I love reading your little chichats before the exact recipe. The malpuas being not fried definitely is a great healthy alternatives to have it more often and the fruit compote is a smart topping. Though we have never met, you always is an inspiration the way you have raised your kids , humble yet firm in your decision, you are truly a great friend to hang out with for years together.

  • Mayuri Patel

    March 16, 2017 at 8:02 pm

    Thanks Nisa… no need to blush 🙂 I too love my desserts.

  • Mayuri Patel

    March 16, 2017 at 8:03 pm

    Thanks and welcome Sujata. Love being a part of the group.

  • Mayuri Patel

    March 16, 2017 at 8:03 pm

    Thanks Rupal, you're welcome anytime, with relatives no formalities required.

  • Mayuri Patel

    March 16, 2017 at 8:04 pm

    Yes Pushpita I forgot that. Congrats to you too.

  • Mayuri Patel

    March 16, 2017 at 8:05 pm

    Thanks Saswati for the kind words. I think we compliment each other. Its a full package:)

  • Mayuri Patel

    March 16, 2017 at 8:06 pm

    Thanks Alka, love you all.

  • Kriti Singhal

    March 17, 2017 at 7:17 am

    Unique and entirely an innovative concept.. .Loved it!   Mayuri Di, you always create new standards for all of us to target… Love your recipes! 🙂

  • Mayuri Patel

    March 20, 2017 at 6:59 pm

    Thanks Kriti, I think we all create new standards for all to target… we all each other to grow.

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