Image Source : cookwithmanali.com
Introduction
Malpua is a deep-fried pancake soaked in sugar syrup, often served with rabri. Popular during Holi, Diwali, and Ramadan, it represents indulgence and festivity.
Historical Relevance
Traced back to ancient India, Malpua was made with barley flour and honey as an offering in Vedic rituals. Over time, it evolved into a festive street delight in North India, especially in UP and Bihar.
- Making the Batter
Ingredients:
- 1 cup all-purpose flour
- 2 tbsp semolina
- ½ cup milk
- Fennel seeds
Instructions:
Mix flour, semolina, and fennel with milk to form smooth batter.
Rest for 30 minutes.
- Frying & Soaking
Ingredients:
Ghee (for frying)
1 cup sugar + ½ cup water (for syrup)
Instructions:
Fry small ladlefuls of batter until golden.
Dip hot malpuas into warm sugar syrup.
Pro Tips
Add mashed banana for softness (traditional style).
Fry on medium flame for even cooking.
Serving Suggestions
Serve hot with chilled rabri.
Fun Fact
Ayurvedic texts mention Malpua as one of the earliest Indian sweets made with barley flour!