Malpua is considered an auspicious dessert in many Indian states. From Odisha and Bihar to Rajasthan and Maharashtra, every Indian culture celebrates the sweetness and richness of malpua. It is soft on the inside, crispy on the outside, and saturated with a flavorful sugar syrup. Among all the sugar syrup sweets like gulab jamun and rasgulla, malpua gets a special notice because of its traditional essence.
It won’t be a stretch to say that malpua is a standout among all the desserts. On occasions like Holi, Diwali, and Janmashtami, malpua becomes a cherished addition to the festive chappan bhog platter. Without malpua, the chappan bhog is never considered complete. While many may consider malpua a type of pancake, it still would be an understatement to call it a pancake. Like many other Indian traditional desserts, malpua is rich with flavor and has an unmatched texture that will delight you with every single bite. More than just a normal pancake, malpua comes with a symphony of flavors that take you on a roller coaster ride. With the contrasting flavors like sweet and tart and contrasting textures of soft and crispy, malpua becomes an all-in-one dessert.
Its festive appeal is undeniable. Since it is made with basic ingredients, many flavor variations can be added to enhance it and make it more appealing. But what exactly goes into creating its rich texture, deep flavor, and festive appeal? Let’s demystify the ingredients that make malpua so special:
Flour is the base of the malpua. It works as the medium to bring all the other ingredients together. With the gluten, flour brings structure to the malpua. Traditionally maida or refined flour is used to make malpua because it gives a soft and tender texture with no saturated flavor of its own. Therefore maida does not interfere with other flavors and let them shine. For a healthier variation, whole wheat flour can also be used which brings a nutty flavor and denser texture.
Traditional malpuas are made rich with either full-fat milk or khoya. The addition of full fat milk or khoya makes malpua creamy and indulgent. It enhances the texture and makes malpua soft from within. When you add milk or khoya into malpua, you can bring the perfect melt-in-mouth texture that you get in sweet shops. When using milk, remember to reduce it slightly to make the flavor intense, and if using khoya, make sure to knead it to soften it a little.
Bananas are an optional ingredient but it is added popularly in many regional variations of malpua. Banana is a tropical fruit which means it has a high sweet content and a warming flavor. It added natural sweetness, moisture, and softness to the batter. When you want to make creamy and wholesome malpuas, you must add ripped mashed bananas into the batter. Well-riped bananas blend perfectly with malpua batter. It is even better if the bananas are overriped and have a few dark patches. This makes it easy to mash the bananas to a creamy consistency and make malpua extra sweet and deep in flavor. In addition to flavor, bananas also bring nutritional value into malpua.
The purpose of saunf is to impart its signature aroma and mild sweetness into malpua. It is often associated with traditional Indian sweets. You can lightly crush or toast them for a stronger flavor.
Cardamom powder enhances the sweetness of malpua while bringing a warm and floral note. It is often added into festive treats like gulab jamun, halwa, and more. While making the desserts flavorful, cardamom powder also brings the ingredients together and give a subtle floral aftertaste that feels satisfying.
The purpose of sugar is to sweeten the malpua. The sweetness of malpua often relies on sugar. While it is not added directly, sugar is first made into sugar syrup and then used to dip and coat malpuas. Firstly malpuas are fried and drained and then soaked in freshly made sugar syrup to get the final glaze and sweetness. In this way, sugar doesn’t feel overwhelming and makes malpua rich and satisfying.
Traditionally, malpuas are fried in ghee for the best flavor. Ghee is also viewed as a symbol of abundance and wealth and since it is derived from whole cow milk, it gets a special attention in Hindu rituals and pooja. While oil can also be used, it doesn’t have the same richness of ghee.
Garnishes bring the final touch to the malpua and make them appealing. For festive flair, garnishes like chopped pistachios, almonds, and a few strands of saffron and rose petals makes malpua seem like a royal dessert.