Banana Malpua - a fried Indian pancake

Malpua is an Indian pancake-like-dessert which is made of rice flour in oodles of ghee and sugar syrup. The traditional sweet has been a festive staple since eons. For the longest time in Indian households, Malpuas were associated with something celebratory or was prepared when there was a good news. This is very popular in Northern and Eastern part of the country and the history goes back to the days of Aryans. This mouthwatering dish is prepared now-a-days during Eid or Holi or during Diwali.There are various ingredients for preparing batter but I used Banana, Semolina and condensed milk. Some people use mawa or khova but I do not prefer it as it becomes heavy calorie intake. Here is the recipe which I follow and even my mom used to make this way.

Preparation Time: - 15 min

Cooking Time: - 45 min

Servings: - 5 persons

Ingredients:- 

1.     All-purpose flour - 1 cup

2.     Semolina /suji /sooji or Rava (white) - 1/2 cup

3.     Refined Sugar - 2 cup

4.     Crushed green cardamom - 5~6

5.     Banana (ripe) - 2

6.     Saunf or fennel powder - 2 tsp

7.     Pinch of salt

8.     Milk -250 ml

9.     Ghee - 4 tbsp

10.  Pinch of baking soda (optional)

11.  Saffron - 7~8 strands

12.  Raisin - 8~10

13.  Almond - 8~10

14.  Sunflower oil - approx 200 ml

15.  Condensed Milk - 7 tbsp

Preparation:-

1.     Boil the milk and keep aside. Keep it warm.

2.     Crush cardamom after peeling and keep aside in a bowl. This will be used to make both the batter and sugar syrup.

3.     Pour the sugar in 1:1 ratio in water (1 ½ cup) and boil.

4.     Add cardamom and saffron strands.

5.     Boil till the mixture is thick and sticky. Once the desired consistency is obtained keep the syrup warm by putting the bowl in warm water.

6.     To make the batter mix flour with semolina/rava, already boiled warm milk, condensed milk, fennel powder, ½ cup sugar, salt and baking soda.

7.     Use mixer grinder to make the batter smooth and consistent. It should not be too thick or too runny. If you make it thick then the malpua would be hard whereas if too much runny then it would not form/bind well.

8.     Keep the batter in a covered bowl for at least half an hour. If you have time keep it for 4 hours which will make really tasty malpua.

9.     Heat oil + ghee in a non-sticky flat bottomed pan /kadhai.

10.  When the oil is sufficiently hot put the burner in low flame and pour one big spoonful of batter into it. The batter should be poured in the central portion from little height so that it forms a circular shape. I created two sizes, one with 2 inch diameter and others with 1 inch diameter.

11.  When the edges turn golden brown flip and fry till both sides are golden. Remove with slotted spoon and cool the pancakes a bit.

12.  Now dunk in the sugar syrup one by one.

13.  Garnish with sliver of almond and raisin. Serve hot. 

You can keep the malpua in refrigerator for up to 2 days but remember to make it hot before serving.

Serve this dessert after any meal and enjoy.

As always please feel free to comment, criticize and seek if any help is required. I am all ears.