If you like pancakes, then this sweet dish will be hard to miss for you! But, what is the difference between a regular pancake and a malpua? A pancake is soft and fluffy; But Malpuas are known to be crispy on the outside and soft on the inside, which will melt in your mouth in just a minute.
Malpua is an Indian pancake-like dessert recipe, deep fried in oodles of ghee and then dipped in sugar syrup, which is sinfully rich and delicious. However, if you want a little healthy version of this popular dessert recipe, then you can shallow fry the malpuas.
Though, it is enjoyed as it is, however, if you want a better taste you can pair it up with rabdi as well. Rabri accentuates the flavour of this recipe. (For the Rabri Recipe –> Click here)
But some overly ripe bananas in our fruit basket led me to think about a stack of banana malpuas. Give a twist to the traditional malpua recipe and try this banana malpua, which is prepared using banana, all purpose flour, semolina, fennel seeds, sugar, milk, saffron, green cardamom powder and baking soda. This recipe is a great way to use up ripe bananas.
This dessert recipe is something that you must try at home!
1 cup milk (any milk of your choice)
2 cups white sugar (you can also use stevia or jaggery podwer for the healthier version)
1 1/2 cups water
5 pods green cardamom, crushed
Few saffron strands
2 ripe bananas
1 cup all-purpose flour
1/2 cup semolina flour (suji)
1 tbsp ground fennel seeds
A pinch of salt
A pinch of baking soda
Oil /Ghee for frying
Directions to make banana malpua
Heat milk in a small saucepan over the medium heat. Remove from heat and keep warm.
Bring 1 1/2 cups sugar and water to a boil in another saucepan. Add cardamom and saffron. Boil until syrup is thick and sticky. Pour syrup into a bowl and place it over warm water to keep warm.
Blend warmed milk, remaining 1/2 cup sugar, bananas, flour, semolina, fennel seeds, salt, and baking soda until smooth, not be too thick or too runny. Cover and let rest, at least 30 minutes and up to 4 hours.
Heat oil /ghee in a nonstick pan. Drop 1 large spoonful of batter into the center to make a 2-inch pancake. Cook until edges turn golden brown, for about 2 minutes. Flip and fry until both sides are golden. Remove with a slotted spoon and let it cool. Repeat with remaining batter.
Dunk cooled malpuas into the syrup, one by one. Garnish with almonds and raisins and serve.