Malpua Recipe With Banana: Fruity Twist On Janmashtami Favorite With Easy Tips

Lord Krishna loved sweets so much that you could easily call him a true sweet tooth. In the lores from Bhagwad Geeta and Purana, it is often mentioned that Lord Krishna enjoyed treats like makhan, mishri, dahi, and all the milk based treats. Now, whenever it comes to making bhog for Shree Krishna, you don’t have to think twice about preparing milk based treats.

On the occasion of Janamastami, chappan bhog is prepared to serve as an offering to Lord Krishna. And in the chappan bhog menu, malpua have a special place. Since Lord Krishna is fondly known as Makhan Chor, milk-based and ghee-rich sweets are seen as his favorites. Malpua, often soaked in sugar syrup and cooked in ghee, fits perfectly into this category of offerings. In the Indian states like Odisha, Uttar Pradesh, Rajasthan, Bihar, and Maharashtra, the bhog thali often includes malpua along with various other milk-based sweets. In the Jagannath Temple in Puri, malpua is considered an important item in the chappan bhog and this tradition influences household celebrations as well. In Mathura and Vrindavan which is the birthplace of Lord Krishna, malpua is commonly prepared as Janmashtai sweet treat and midnight bhog in the temples. This signifies how important malpua is when it comes to Janmashtami celebrations.

Malpua is seen as a symbol of abundance and joy. It includes flour, whole milk, sweetener like sugar, ghee, and cardamom as the main ingredients. These ingredients are versatile and can be paired with many more flavorful additions to make malpua more delicious. This recipe introduces the addition of banana into malpua to make every bite wholesome. Banana is considered sacred in many Hindu rituals. It comes with an abode of nutrients like fibers, potassium, magnesium, manganese, and various vitamins like vitamin B6, C, B9, B2, and B3. All of these properties make banana malpua a wholesome treat.

Follow the easy recipe below and fuse banana with malpua for a sweeter Janmashtami treat.

Ingredients:

For the batter:

• 1 ripe banana (mashed)
• 1 cup all-purpose flour (maida)
• 2 tablespoons semolina (sooji)
• ¼ cup milk (add more as needed for consistency)
• 2 tablespoons yogurt
• 2 tablespoons grated coconut (fresh or desiccated)
• ¼ teaspoon cardamom powder
• A pinch of salt
• Ghee or oil (for frying)

For the sugar syrup:

• ½ cup sugar
• ½ cup water
• 2-3 crushed green cardamoms
• A few saffron strands
• Rose water or kewra essence

For garnishing:

• Chopped pistachios or almonds
• Silver vark

Method:

Step 1: Make the batter:

Take a large mixing bowl and mash bananas in it until smooth. Now add flour, semolina, yogurt, cardamom powder, salt, and grated coconut. Yogurt brings a tart flavor. Gradually add milk and whisk until a smooth and thick batter forms. The batter should look like pancake batter — runny but thick. Let it rest for 15 to 20 minutes to help semolina hydrate and soften to bring a good texture into malpua.

Step 2: Prepare the sugar syrup:

In a pan, add sugar and water. Heat until the sugar dissolves completely. You can stir to help sugar dissolve better. Add crushed cardamom and saffron for flavor. Boil for 5–6 minutes until it reaches a slightly sticky consistency. For malpua, you don’t need thread consistency. Now add rose or kewra essence for floral touch and keep the syrup warm.

Step 3: Fry the malpuas:

Heat ghee/oil in a pan on medium heat. Pour a ladleful of batter gently into the hot ghee. Press the batter down slightly to make it thick like a small pancake. Fry until golden brown and slightly crispy at the edges. Once fried, drain the excess oil and immediately dip into the warm sugar syrup. Keep it in the syrup for 2 to 3 minutes to let the syrup absorb well. Once absorbed, remove the malpua and place on a serving plate.

Step 4: Garnish and Serve:

Drizzle some chopped nuts like pistachios, almonds, and cashews over the syrup soaked malpua. Add a royal touch with silver vark garnish. Serve malpua warm and enjoy the syrupy and crunchy treats.

Tips for Perfect Banana Malpuas:

1. Use a very ripe banana for the best flavor and natural sweetness. Even if it has a little dark patch from being overripped, it is okay. Dark patches are often the sweetest and easy to blend.
2. Don’t overcrowd the pan, fry 1–2 malpuas at a time.
3. Always keep the syrup warm, neither hot nor cold. This will help the malpuas absorb it well.
4. Letting the batter rest is key to a soft texture.