Sweeten Your Holi with Golden Malpuas! Easy Recipe Inside

Think of malpua as India’s answer to pancakes but sweeter, crispier, and dripping with syrupy goodness. Holi is incomplete without a plate full of malpuas. These pancakes are prepared with all-purpose flour, deep-fried in rich Desi Ghee, then soaked in fragrant sugar syrup and finished with a generous garnish of dry fruits and raisins.

Let’s explore the most popular types of malpuas and how they are made.

The Classic One

The most widely recognized version is made with all-purpose flour, khoya, curd, fennel seeds, and cardamom. The batter is whisked until smooth and allowed to rest, which helps in fermentation and enhances flavour. Small ladlefuls are deep-fried in ghee until golden brown, then dipped in warm sugar syrup. First of all, mix flour, khoya, curd, fennel, and cardamom with water to form a smooth paste.

Let it rest for 30 minutes, and fry spoonfuls in ghee until they turn crispy and golden brown. And your malpua is ready to be dipped in sugar syrup. Serve hot malpua with chilled rabri!

Semolina Malpua

This version is popular in North India, especially during fairs and temple offerings. The semolina blends with flour and khoya, creating a pancake that is slightly chewy yet crunchy.

Mix flour, semolina, khoya, sugar, and cardamom and repeat the same process as the classic one. Dip in sugar syrup and garnish with saffron strands.

Coconut Malpua

In Odisha and Bengal, coconut is a star ingredient. Desiccated coconut or freshly grated coconut is mixed with flour and milk powder, lending a tropical sweetness. This malpua is lighter and aromatic, often decorated with edible silver leaf.

Banana Malpua

Bihar and Jharkhand favor a fruity twist by adding mashed ripe bananas to the batter. Jaggery is often used instead of sugar, giving a rustic sweetness. The result is soft, melt-in-the-mouth malpuas with a natural banana flavor.

Do the same process for this kind of malpuas as you did for the classic ones. And voila! Your malpuas are ready to be served hot.

This easy version cuts down on preparation time without compromising flavor.

Whether it’s the crisp semolina version, the tropical coconut delight, or the homely banana malpua, each variation reflects the culinary heritage of its region. The common thread is the joy of sharing.

Malpuas taste divine on their own but pairing them with rabri elevates the dish to a royal dessert. They can also be served warm with a drizzle of honey or flavored with rose water for a floral touch.  

Make sure that your batter is not too thin otherwise your malpuas will flop. And prefer ghee over oil as it will give you an authentic taste. Serve them warm as they will taste amazing.