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Malpua is a staple of Indian dessert menus, whether served during a festival or a family get-together. Malpua is one of the oldest sweets in India, having originated in the Vedic era. Made with all-purpose flour, these pancakes are deep-fried in Desi Ghee, coated in sugar syrup, and served with a garnish of raisins and dried fruits. Malpua are described as flat cakes prepared from barley flour, cooked in ghee, and then dipped in honey in the Rig Veda. Even though malpua is a popular dessert throughout the nation, you can get several varieties of the same treat.
What Is Malpua?
Malpua is a sweetened pancake-based classic Indian sweet dish. But they're not like your typical pancakes at all. These pancakes, flavoured with cardamom and fennel, are fluffy and crunchy on the edges. They are covered in sugar syrup and have nuts on top. It might take a lot of time to make malpua recipes at home because many of them require the batter to ferment for a whole night.
Varieties Of Malpua
Rabri Malpua
On this list, this is the most decadent malpua. To make rabri, you must first boil milk and add sugar, saffron, pistachios, almonds, and cardamom powder. Combine flour, semolina, khoya, powdered sugar, saunf, and water to form a batter for the malpua. Beat vigorously until smooth. As usual, fry the malpua in ghee before dipping them in a standard sugar syrup. Place the previously cooked rabri on top and start eating right away.
Bread Malpua
When you are pressed for time or don't have the necessary ingredients, this recipe comes in rather handy. The "batter" for the malpuas in this recipe is made of bread rather than flour. Are you curious about how? To make a dough, you must first cut the bread slices into little pieces and combine them with milk. Prepare khoya, sugar, nut, and dried fruit stuffing. Form the dough for the bread into balls, press them flat, and stuff them with this sweet mixture. Seal all sides, then deep-fry in oil or ghee. Serve the malpuas hot after dipping them in traditional sugar syrup.
Paneer Malpua
Each region has its own take on this delicious treat, and Maharashtra is no exception when it comes to malpua. With its enticing taste, paneer malpua is a delightful dessert recipe that will wow your taste buds. Making it at home using homemade chena (paneer) will enhance both the dish's flavour and nutritional value. Your palette will be delighted by this amazing sweet dish's scent and flavour.
Jaggery Malpua
Since jaggery malpuas don't include sugar and instead use whole wheat flour rather than maida, they are healthier than traditional malpuas. Grated jaggery must first be melted in water in a hot pan in order to produce jaggery malpua. To fully dissolve it, give it a good stir. After transferring the jaggery mixture to a big bowl, let it cool. Add the flour and fennel seeds later. Mix well to prevent lumps. As needed, add additional water and cardamom powder. Pour a small amount of the batter onto your tawa along with ghee to produce thin malpua. Cook till golden brown on both sides.
Egg Malpua
Not just Hindus, but Mumbai's Bohri community takes great pride in its egg malpua. This egg malpua, which is often enjoyed during Ramadan, is served with malai on the side.
It is produced by frying a batter consisting of eggs, flour, and sugar to perfection and serving it hot. It's wholesome yet decadent—just what you need to satisfy your sweet tooth.
Mawa Malpua
Famous in Rajasthan, mawa malpua is a classic Indian dessert. These sugary pancakes are enjoyed with thickened milk, called rabdi, and are dipped in sugar syrup. An essential component is the batter, which is made up of Khoya, curd, milk, all-purpose flour, baking powder, cardamom, and pepper powder. Saffron and cardamom powder infuse the one-string-consistency sugar syrup. Crispy borders and a delicate, fluffy interior are perfectly balanced when fried in ghee, which imparts a unique taste.
Banana Malpua
This popular Odisha dish is significant because it was offered to Lord Jagannath during Puri's Sakala Dhupa. During Raja Sankranti, this dish is also traditionally prepared by Odia families.
To make it, combine milk, bananas, cardamom, anise, and black pepper with maida, also known as atta. The batter is properly combined, then formed into thin discs and cooked in ghee till golden brown. These are then dipped in sugar syrup to soak.
Bengali Ranga Aloor Malpua
A variant is presented by the Bengali Ranga Aloor Malpua, which is made using sweet potato, semolina, and flour. The batter is flavoured with cardamom and fennel seeds and deep-fried until crisp and golden brown. It is then steeped in a sugar syrup that has been infused with cardamom and saffron. Crushed khoya and warm milk are combined to make the accompanying rabdi. You can serve this malpua warm, room temperature, or cold.
Baked Apple Malpua
In the case of baked apple malpua, the basic malpua batter is enhanced with the addition of finely chopped or grated apples and spices like cinnamon or nutmeg to give it a delightful apple pie flavour. Instead of deep-frying, the batter is baked in the oven until it becomes golden brown and slightly crispy on the edges. This healthier version retains the essence of traditional malpua while incorporating the sweet and aromatic taste of apples.
