Banana Malpua Recipe
Malpua is an Indian pancake-like-dessert which is made of rice flour / maida in oodles of ghee / oil and sugar syrup. The traditional sweet has been a festive staple since time immemorial. For the longest time in Indian households, Malpuas were associated with celebrations or was prepared when there was a good news or when someone visited home from far abroad. Adding banana in the batter is more of a Bihari and Oriya thing. In UP & Rajasthan, it's not added.
Malpuas history goes back to the ancient Vedic times. Some food Historians also dub the sweet dessert as one of the oldest desserts of the Indian subcontinent.
Preparation time: 10 mins
Cook time: 20 mins
Fetch: 12 malpuas (medium size)
Ingredients:
1 cup All purpose flour
1 cup sugar
2 tbsp Semolina/ Rava
2 ripe Bananas
Handful of nuts
1 tsp lemon juice
Oil to fry
Saffron (optional)
You can watch video recipe on my YouTube channel
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Method:
- Take 1 cup hot milk add 1/2 cup sugar to it. Keep it aside for 10 mins to dissolve
- Mash 2 ripe bananas and keep it aside
- Now once the sugar gets dissolved add 2 tbsp semolina to it
- Add 1 cup all purpose flour gradually, make sure there shouldn’t be any lumps. I have made use of the the whisk for lump free batter
- Add mashed bananas and 2 tsp fennel seeds and nuts of your choice to the batter
- Mix everything well, cover and keep the batter ad side for 15 mins
- Until then prepare sugar syrup
For Sugar Syrup:
- Heat a pan, add 1 cup of sugar and 1 cup of water, let it boil.
- When the syrup starts boiling, add lemon juice and simmer the heat to the medium flame. You can add saffron (optional)
- Boil it for another 10 mins, Stir in between to check the consistency of syrup.
For frying:
- In a shallow pan heat oil for deep frying
- Mix the batter and pour a small ladle full (approx 2 tbsp) in the hot oil. (The oil should not be too hot)
- Simmer the heat to low and fry the malpua on both the sides till golden brown.
- Remove from oil and dip in the sugar syrup for 2 minutes.
- Serve hot as such or with rabdi.
Notes/Tips:
- Make sure the batter is lump free and smooth.
- You can use ghee instead of oil
- The oil should be very moderately hot. Do not fry the fry the Malpua in very hot oil otherwise they will be raw from inside.
- Try to use a shallow non stick pan to fry the Malpua.
- A good malpua is crispy on the edges and soft in the centre.
- The sugar syrup should be very hot when we soak the malpua in it.
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