Kesar Maggi Malpua (Infused with Cardamom & Saffron)

There are days, and then there are daaaayyyys that just don’t seem to end. And then when you stumble into bed at 3 am, your brain refuses to cooperate and let you sleep!! Strangely, this is also often the time when you might be hit with a sudden brainwave, an idea so brilliant that it needs to be acted upon immediately. In fact, I once had a dream, that set the plot for a future short story I wrote. I kid you not! 😀

To be fair, the idea for making these Maggi Malpuas wasn’t entirely mine. Mom had once told me something about using noodles to make some sweet pancakes. And then a couple of weeks back I see this contest where the star ingredient was to be Maggi. I guess my tired brain clubbed both ideas, and this is what I ended up with 😛

Maggi Malpua 5

The fun part here was experimenting with something as popular as Maggi noodles, the quintessential ‘2-minute’ snack. Rightly said, I was quite skeptical and by morning, by misgivings had doubled. But then, to be honest, backing out isn’t my style 😉 Is that too much? It must be…too much of me! So here, enjoy some sweet Malpuas then 😛

 The base recipe for the Malpuas is my Dida’s (maternal grandmother), and she made the BEST malpuas in the whole wide world! I haven’t been able to replicate it so far, though Mom makes a pretty good reproduction of it. Even though, these Maggi concoctions tasted good, if I may say so. And funnily, the noodle-batter worked out well. I’m happy, as one usually is at the end of a successful experiment 🙂

Maggi Malpua 8

Maggi Malpua


  • Maggi Noodles – 2 small packets (85 gm each)
  • Whole wheat flour – 1 cup
  • Milk Powder – 1 cup
  • Grated khoya – 2 tbsp
  • Milk – 1 and 1/4 cup (adjust if needed) infused with 2 tsp saffron strands

For the Syrup:

  • Sugar – 2 cups
  • Water – 1 cup
  • Saffron strands – a few
  • Oil or Ghee for Deep frying
  • Cardamom pods – 3 to 5


  1. Boil the Maggi noodles (without the tastemaker) with just 1/4 cup of water. The noodles shouldn’t be mushy.
  2. Keep aside to cool, using your fingers to separate the strands.
  3. Next make the syrup by boiling the sugar and water till it reaches one-string consistency. Add the saffron, and cardamom pods and keep aside atop a warm stove.
  4. Make the batter by whisking the wheat flour with milk powder, and add the saffron-infused milk little by little, whilst whisking the batter.
  5. Add the grated khoya and whisk until a smooth, lump-free and thick pudding-like batter is formed.
  6. Heat a kadhai or pan with enough oil or ghee for deep frying.
  7. Using a fork or tongs, dip the maggi noodles into the batter until the noodles are coated well.
  8. Check the oil to see if it’s hot enough (drop a small ball of batter, if it sizzles and rises up, the oil is too hot..if it takes a couple of seconds, then the oil is perfect for frying)
  9. Using the fork or tongs, gently drop the noodle-coated batter into the oil, preferably in a circle.
  10. Fry the Maggi Malpua on medium-high heat for 1 to 2 minutes on either side, and then turn up the heat gently, and allow it to turn crisp and golden.
  11. Remove with a slotted spoon, and immediately dunk it in the hot syrup.
  12. Fry the remaining Maggi malpuas similarly, and let them sit in the warm syrup for about 30 minutes or so.
  13. Just before serving, remove the Maggi Malpua from the syrup. Serve with a drizzle of warm syrup, or rabri, and a smattering of chopped pistachio and cashew nuts.


  • Cut the fried Malpuas (before adding to the syrup), with a cookie cutter for a symmetrical shape and neat edges.
  • You can also serve the Maggi Malpuas with rabri if you want a more exotic dish.

Maggi Malpua 7



2 Comments Add yours

  1. PriyaPandian says:

    Looks so yummy. Great share..

    Liked by 1 person

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