Photo: Gaurav Dhwaj Khadka · CC BY-SA 4.0 · Wikimedia Commons

Maharashtra · Dessert

Malpua

Soft, spongy deep-fried pancakes soaked in cardamom-saffron sugar syrup — a Maharashtrian festival dessert with North Indian and Rajasthani parallels, but distinctly lighter in Maharashtra's version, made from a thin, slightly fermented batter of wheat flour and banana that produces an airy, lacy-edged pancake that drinks up the syrup without becoming soggy. Served at Holi and as a Shravan month special.

🧺 Ingredients

• 1 cup (120 g) maida (refined flour)
• 2 tbsp fine semolina (rava)
• 1 ripe banana, mashed smooth
• ½ cup (120 ml) full-fat milk + water (to make thin batter)
• ½ tsp cardamom powder
• Pinch of saffron soaked in 1 tbsp warm milk
• 1 tsp fennel seeds (saunf), lightly crushed
• 1 tbsp sugar
• 1 cup (200 g) sugar
• ½ cup (120 ml) water
• ½ tsp cardamom powder
• 10 saffron strands
• Ghee or oil for shallow-frying (at least 3 cm depth in a flat pan)
• 2 tbsp pistachios, slivered
• 1 tbsp charoli seeds
• Chilled rabri or thick cream (optional — traditional accompaniment)
• Soak briefly (30 sec) — longer soaking makes them soggy and falling apart

👩‍🍳 How to make Malpua

1. Combine sugar and water over high heat.
2. Boil, stirring until dissolved.
3. Cook for 4–5 minutes to one-string consistency.
4. Add saffron and cardamom.
5. Keep warm.
6. Combine maida, rava and 1 tbsp sugar in a bowl.
7. Add mashed banana, saffron milk and cardamom.
8. Add milk-water gradually, whisking to form a thin, smooth batter — the consistency of pouring cream (pourable, not thick; it should flow easily off a spoon).
9. Add fennel seeds.
10. Rest 20–30 minutes — the rava absorbs liquid and swells, and the banana begins to ferment slightly.
11. The batter should be absolutely lump-free.
12. Heat ghee in a wide, flat kadhai over medium heat.
13. Pour a ladleful (~3 tbsp) of batter into the centre of the ghee.
14. It will spread into a rough circle with lacy edges.
15. Fry on medium heat for 1.5–2 minutes until the bottom is golden-brown and the top is set with small holes forming.
16. Flip gently.
17. Fry for 1 more minute.
18. Remove with a slotted spoon.
19. Fry 3–4 at a time.
20. Immediately dip hot malpua into the warm syrup.
21. Soak for 30 seconds on each side.
22. Remove and serve — garnish with pistachio slivers and charoli.
23. Serve warm with a spoonful of syrup and, if desired, a small bowl of chilled thick cream or rabri on the side.

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