Share
Malpua is a traditional Indian dessert that has made a place in people’s hearts across the borders as well. If you have a sweet tooth, you would know the taste of mouth-melting malpua dipped in sugar syrup. But have you ever wondered where did the incredibly delicious come from?
Unlike other desserts, malpua has a rich history which dates back to the 16th century. Malpua is also deemed to be one of the oldest Indian desserts, and it still carries the legacy of before. If you love this deep-fried pancake-like dessert, you must read to know where it originated. As a bonus, the article also has an easy recipe for you to try at home.
History Of Malpua
It is believed that malpua was first made in Jagannath temple, Orissa. As per literature, back in the 16th century, during the reign of Gajapatu Prataparudra Deva, the then emperor of the state, introduced the dessert to the population. Then called amalu, the dessert was an essential part of the famous 56 bhog at the temple. Malpua was also offered to the lords while worshipping them during the holy rituals.
Fast forward to the Mughal Era, the traditional recipe was experimented with a few other ingredients like eggs and khoya. This particular recipe is still popularly made during Eid in Maharashtra. The Bohri community is known to make malpua with eggs during Ramadan, and they enjoy it with the rich side of malai.
Today, in the 21st century, malpua has many different recipes in different regions. For instance, in coastal areas like Odisha, malpua is made with a hint of coconut. In Rajasthan, it is made with thickened milk called rabri. In Northern India, it is served in a thick sugar syrup called chashni. But other than India, malpua is also enjoyed in countries like Pakistan, Bangladesh, Nepal, etc.
How To Make Malpua
Ingredients:
- 1 cup maida
- 1 cup water
- ½ cup sugar
- 1 teaspoon fennel seeds
- 4 green cardamoms
- 1/4 teaspoon baking soda
- 3 tablespoons curd
- Almonds and pistachios for garnishing
- Oil for frying
Instructions:
- Mix maida, fennel seeds, and cardamom powder. Stir in khoya and curd.
- Make a consistent batter by adding half a cup of water. Let it rest for half an hour.
- In the meanwhile, dissolve sugar in water and let the mixture simmer to make sugar syrup. Let it cool down.
- Heat some oil and fry malpuas by taking a spoonful of the batter in batches.
- Deep-fry till both sides are golden brown. Transfer the fried malpua to the sugar syrup.
- Garnish with chopped almonds and pistachios. Serve and enjoy them hot.
