Thandai Malpua With Strawberry Compote

4 from 1 vote

Thandai Malpua with Strawberry Compote are a healthier version of the normal malpuas. They are not fried and are accompanied with a refreshing strawberry compote. Thandai masala adds a distinct Indian flavour to this fusion recipe.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 14


  • ½ cup wheat flour atta
  • ½ cup plain flour maida
  • ¼ cup semolina sooji
  • 4 tablespoon yogurt
  • ½ cup milk
  • â…“ - ½ cup water
  • 2 tablespoon thandai masala powder
  • 1 tablespoon 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 tablespoon of finely cut orange rind
  • For the strawberry compote: 1 cup of chopped fresh strawberries
  • ¼ cup fresh orange juice
  • 1-2 tablespoon Sugar optional
  • 2-3 tablespoon of ghee clarified butter
  • 2 tablespoon of finely chopped nuts


  • Preparation of malpua batter: Soak the saffron in the hot milk for 10-15 minutes. Mix the flours,semolina and thandai masala powder together in a bowl. Add milk, water, saffron milk and yogurt to the flour mixture.
  • Mix well to form a thick batter. Cover and let the batter rest for 30 minutes.
  • Preparation of the sugar syrup: Mix sugar and water in a pan and put it over low to medium heat. Mix till the sugar melts.
  • Lower the heat and let the mixture simmer for 5-7 minutes. It will become a little thick. Take the pan off the heat. Add saffron strands, orange rind and orange juice. Mix well. Leave the syrup on the side till required.
  • Preparation of the strawberry compote: Mix chopped strawberries and juice in a pan. Put the pan over low heat and let the strawberries cook till they become soft. Remember to stir the mixture so that it does not stick to the bottom of the pan.
  • Remove the pan from the heat and roughly mash the strawberries. Add sugar if the strawberries are sour. Mix well. Keep the compote on the side till required.
  • Preparation of the malpuas: Add the soda bicarbonate to the batter and mix it well. I used a mini pancake pan, but you may use any non stick frying pan. Heat the pan over low heat. Also heat the syrup so it becomes a bit hot.
  • Add a few drops of ghee into the pan. Pour about 2 tbsp of the batter gently into the hot pan just the way we make pancakes. Let the base cook till its golden brown. Flip the malpua over and cook till it becomes light golden brown.
  • Remove the malpua from the pan. Dip it into the hot syrup and remove it. Put the malpua on a serving plate. Repeat steps 4-10 till all the batter is used up.
  • To serve the malpua: Top each malpua with a tsp of the compote. Sprinkle some chopped nuts over it and serve.


  • Add your own spices like coarse pepper powder, cardamom powder and fennel seeds instead of thandai masala.
  • Make compote with any fresh fruit available.

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4 from 1 vote

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Mayuri Patel
Mayuri Patel

retired teacher, food blogger, enjoy watching movies and reading. An active Lions Club member.

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