Malpua - banana malpua, the Indian deep fried pancake dessert

This is yet another dish which I have been wanting to prepare for a long time and have not been confident enough even to read a recipe thinking that I can’t achieve the finesse the malpua demands. Finally I tried this recipe from Vatsala’s blog ‘Show & Tell’ when I got the opportunity to participate in BlogHop Wednesdays. I was infact searching for a recipe which includes ingredients which is readily available in my pantry. The Malpua thus happened and I was happy with the outcome. Frying the first one or two taught me how to go about the temperature of the oil and also learnt that you should have patience while frying the malpua.

The actual recipe includes maida which I have replaced with pure wheat flour  - just for health reasons. On the first bite itself you will realize that you are treating yourself to a royal sweet. 

the recipe

Wheat Flour – 1 cup 

Rava / Sooji – ½ cup 

Milk – 2 - 2 ½  (add milk till you get a pouring consistency)

Sugar – 1 tsp ( I have a very sweet tooth so I added 2 tsp…..add sugar according to your taste)

Banana – 1 small

Fennel Seeds – 2 generous pinch 

Veg oil to deep fry 

ingredients for the sugar syrup

Sugar – ½ cup

Water – ½ cup 

Cardamom – 2 , powdered or whole

Slivered nuts - for garnishing

  

method to prepare sugar syrup

Add sugar and half cup water in a sauce pan. Let the sugar syrup boil for a while. Take few drop of the syrup in a spoon and take a drop between your pointing finger and thumb and check whether it forms a string. Add the cardamom or cardamom powder and turn off heat.

  

method to prepare malpua batter

Mash the banana, ( I deseeded the banana and then mashed them). Place the sooji / rava in a bowl and add the milk. Keep it aside for some time. Stir in the mashed banana, wheat flour, sugar and fennel seeds and stir well. Gradually add the milk until you get a pouring consistency. 

frying the Malpua 

Frying Malpua is slightly tricky especially if you are preparing it for the first time. Pour the batter when the oil is in medium to hot temperature. Let the batter take a round shape by itself.

  

Heat oil in a flat pan and pour a ladle full of the prepared Malpua batter. It will take some time for the sides to become light brown. Now flip the malpua gently. Let the other side also brown. Drain it from oil using a slotted spoon. Place it on a tissue paper to get rid off excess oil. Place it in the sugar syrup for 5 minutes turning sides and then place it in another bowl. Garnish with silvered nuts and serve hot.