Sugar Free Malpua Recipe for Diabetics: Easy Homemade Malpua Without Maida, Suji or Sugar, Just GL 5 Per Piece

Malpua Is Back on the Menu

Few sweets feel as festive as malpua. Soft in the middle, crisp at the edges, dripping with syrup and smelling of cardamom. It is the dessert that turns a family get-together into a celebration. For anyone with diabetes, it is also one of the riskiest, because it combines refined flour, sugar in the batter, deep frying and a thick sugar syrup.

We kept the softness, the crisp edges and the syrup, and changed what goes into it. This malpua homemade recipe uses Diabexy Sugar Control Atta instead of maida, Diabexy Sugar Free Sweetener in both the batter and the syrup, and no suji. Each malpua has an approximate glycemic load of just 5.

What Is Malpua?

If you are wondering what is malpua, or looking for malpua in english, it is best described as a soft Indian pancake, fried and then soaked in syrup. It is one of the oldest sweets in India, often traced back to an ancient sweet called apupa. Malpua is popular across many states, including Odisha, West Bengal, Bihar, Uttar Pradesh and Rajasthan, and every region has its own version with milk, banana, khoya, fennel or rabri.

Traditional Malpua vs Sugar Free Malpua

Glycemic load tells you how much a food actually raises your blood sugar, based on both the type and amount of carbs. By swapping maida for a low glucose load, high protein atta and removing sugar from both batter and syrup, each malpua comes down to about 5.

Ingredients

This is a malpua recipe without suji, and it skips maida and sugar too.

Diabexy Sugar Free Sweetener

Used in both the batter and the syrup. Zero glycemic index, dissolves easily in milk and water, and gives malpua its sweet taste without the sugar spike.

Buy here: diabexy.com/products/sugar-free-powder

How to Make Sugar Free Malpua: Step by Step

Here is how to make malpua at home the diabetes friendly way. This malpua easy recipe needs only a 10 minute rest for the batter.

Making the Batter

Step 1: Take the atta in a bowl

Add 250 grams of Diabexy Sugar Control Atta to a large mixing bowl.

Step 2: Add sweetener and cardamom

Add 40 grams of Diabexy Sugar Free Sweetener and a pinch of cardamom powder. Mix the dry ingredients together.

Step 3: Add milk and whisk

Pour in 250 ml of milk, plus a little extra if needed, and whisk into a smooth, thick but pourable batter with no lumps. It should flow slowly off a spoon.

Step 4: Rest the batter

Cover the bowl and let the batter rest for 10 minutes. This makes the malpuas softer.

Step 5: Add dry fruits

Add a handful of chopped dry fruits and mix well. Skip raisins if you want to keep the sugar load lowest.

Making the Sugar Free Syrup

Step 6: Prepare the syrup

In a pan, add about a cup of water and Diabexy Sugar Free Sweetener to taste. Add a pinch of cardamom powder, warm it gently and stir with a spoon until everything dissolves. Keep it warm.

Frying and Soaking

Step 7: Heat the oil

Heat oil in a separate pan on medium heat. If the oil is too hot, the malpua browns outside and stays raw inside.

Step 8: Pour and fry

Pour one large spoon of batter into the oil. It will spread into a round. Fry until the edges turn golden and crisp, then flip and fry the other side well.

Step 9: Soak in syrup

Lift the malpua out, let extra oil drip off, and add it to the warm sugar free syrup. Cover and leave it for a few minutes so it soaks up the syrup.

Step 10: Serve

Your atta malpua is ready. Serve warm, garnished with a few chopped nuts. Each malpua has an approximate glycemic load of just 5.

Malpua Calories

Many people search malpua calories and 1 malpua calories. Because malpua is fried, it is never a low calorie sweet. Traditional malpua adds even more through maida, sugar in the batter, thick chashni and often rabri on top. This version removes the sugar and refined flour, so the calories come mainly from the atta, milk, dry fruits and frying oil. For a diabetic, the bigger difference is the glycemic load, which drops to about 5 per piece. To lower calories further, fry in a small kadhai with less oil, or shallow fry on a flat pan.

Tips for Soft Malpua With Crisp Edges

• Get the batter right: Thick but pourable. Too thin and it spreads too much, too thick and it stays doughy.
• Rest the batter: 10 minutes makes a real difference to softness.
• Fry on medium heat: Steady heat cooks the centre properly.
• Drain before soaking: Less oil goes into the syrup and onto your plate.
• Skip the rabri: Rabri adds a lot of sugar and fat. A sprinkle of nuts is enough.
• One or two is enough: Malpua is still fried, so keep portions small and have it after a meal.

Malpua Is From Which State?

A popular question is malpua is from which state. Malpua does not belong to just one state. It is a very old Indian sweet enjoyed across Odisha, West Bengal, Bihar, Uttar Pradesh and Rajasthan, with each region adding its own twist. This sugar free version keeps the classic North Indian style with milk, cardamom and dry fruits.

Watch the Full Recipe Video

See the full sugar free malpua recipe on the Diabexy YouTube channel:

Watch here: https://youtu.be/Eu1CzPOe-TM