This sumptuous desert is a staple during this colourful festival. It is a Bihari tradition to serve malpua on Holi. Though there are various version of it all over India but I am hooked to its taste. The way my friend’s mom use dot make it. Simple ingredients but a dessert fit for the royals owing to its richness.. But this is not a every delicacy and a little indulgence is necessary on festivals.
Malpua
Recipe Type: Dessert
Cuisine: Indian
Author:
Prep time:
Cook time:
Total time:
Serves: 4-5
Malpua : This is scrumptous dessert from Bihar prepared by mixing ripe banana, flour and milk. This has a unique delicious taste but is quite rich in calories. But an absolute festival must.
Ingredients
- Ingredients:
- 1 cups All Purpose Flour or Maida
- 1/2 cup castor Sugar
- 1 ripe Bananas
- Cashew nuts chopped
- handful of raisins
- 2 tsp Saunf or Fennel Seeds
- 1 tsp green cardamom powder
- saffron strands
- 1/2 cup Milk to mix
- Oil for frying
- Sliced Pistachios for garnish
- For sugar syrup
- 1 cup sugar
- 1 cup of water
- few strands of saffron
Instructions
For the sugar syrup
- Boil the water and the sugar over medium heat. Until touched by the thumb and index finger to form persistent threads on pulling apart the fingers.
For the Malpua
- Mix flour,mashed bananas, fennel, sugar, and chopped dry fruits in a bowl.Add just the right amount of milk to make this into a flowing batter like a dosa batter. I generally add a little less sugar during the making stage.
- Heat oil in a deep bottomed pan, Then take a round spoon pour it gently into the hot oil.Then cook it evenly on both sides until they look golden brown.This is how Malpuas are made in Bihar.
- Alternatively, the modern day version uses less oil. Instead we heat a flat pan and add a little oil.
- Then spread the batter into small circles and evenly cook it on both the sides. Just like pancakes. You should add another teaspoon of oil while flipping the malpua.
- Leave the malpuas on an absorbent kitchen towel to remove all the excess oil.
- Then I would generally glaze the malpuas with sugar syrup on both the sides.You can also dip the malpuas in the sugar syrup.
- Garnish with pistachios and serve. It is best eaten when hot but cold is also equally delicious.
Notes
Don’t worry about the shape if it is not perfectly round. It is also essential to absorb the excess oil.
I have always known that the batter needs to be fermented overnight.. How true is that Just?
Hi Prabha,
I am really impressed with your knowledge on the subject. But yes, since there are various ways ad ingredients to an Malpua. I have only seen the versions in which they add yoghurt to be fermented. You could say Bihari one is an instant one and the texture is so soft and fluffy. Be it shallow fry or Deep fry.
Also, will I b achieving better results if I omit the dry coconut pieces that I add to the batter?
Hey Prabha,
If you will see wikipedia, then like all dishes Malpua also has various version from different states of India. https://en.wikipedia.org/wiki/Malpua.
Suggestion 1 would be adding grated coconut instead of pieces.
Suggestion 2 is in the bihari version the banana as a fruit adds immense texture I will not add coconut to this.
But food is alchemy you can always experiment.:-)
Just my dear I am swooning over your golden malpuas with the green tinge of pistachios. Honestly I had no idea they were this easy to make. Love the vibrant blue table and the sprigs scattered around. It looks very festive. Happy Holi!