The Diversity of India:

India. The incredible INDIA! When we say the word, all we remember is the diversity in cultures and traditions that live within the hearts of every single Indian. From Apples to Tea Farms, we have all the poles enriched with multitudinous personalities and businesses.

What makes us different, other than Kashmir and Kerala are the sweets and desserts! They believe that sweets and desserts complete the meal after every lunch or dinner. Be it a festivity or celebration, without a dish of sweets we stay incomplete.

It is like a love affair between the taste and the soul. Some of the famous sweets that contribute to these affairs in the country are Sandesh (Bengali), Modak (Maharashtra), Mysore Pak, Gajjar Halwa (Punjab), Gulab Jamun, Peda and Petha, Raj Bhog (Bihar), etc.

One that everyone loves as a common dessert in all states is Malpua fried in Desi Ghee.

History:

Malpua (also known as Malpoa) is just like the American Pancake but made and served in a traditional and original version in India. This snack originates from Indian Sub-continent and now is famous in all states in India. What makes it apart from other dishes – Desi Ghee is used to making it.

Rigveda finds the first reference, where it was called as Apupa. The old-fashioned bakery product indulged with barley flour, shaped into flat cakes, and fried in Desi Ghee or boiled in the water and afterward dipped in honey before the serving.

It was common in Vedic Period for Arayans to eat barley because it was their main grain and remains honey, it was used as a natural sweetener and so liberally used for Apupa.

Apupa evolved as the time passed from the Rigvedic Period (1500 BCE) to the Gupta Period (400BCE) into Malpua. Throughout this period it was mentioned as a welcoming sweet for the guests. Buddhism and Jain Canonical literature, and also the ancient texts like Upanishads and the Brahmanas have all mentioned about Apupa.

In Odisha, at the temple present in Puri, this sweet is made in Desi Ghee and served as the main deity of Lord Jagannath to visitors and believers in the early morning. The North Indians eat this sweet at festivals like Holi, etc.

It has changed through millennia but still as loved as before and everyone will always love it.

Variety in Malpua:

There is a variety of this sweet. The batter of this type is prepared by grinding the main ingredient, adding coconut crush (as garnishing either garnishing or an ingredient), adding flour and water or milk (in Northern India other ingredients like Maida, semolina, and yogurt). It is many times seasoned with cardamoms.

1. Banana Malpua

2. Bhaja Malpua

3. Egg Malpua

4. Pineapple Malpua

5. Mango Malpua

6. Bengali Malpua

The Bengali Malpoa is specifically famous because of the ingredient like thickened milk and a little mix of rice or wheat flour. Bengali Malpoa is made in pure and desi ghee which is why people specially visit the streets of West Bengal and have it there.

Ingredients and Bengali Malpua Recipe:

Basic information:

• Number of pieces you will make 8

• Preparation time required: 30 Minutes

• Cooking time: 30 Minutes

• Cooking Level: Easy

• Meal type: Dessert

• Cuisine: Bengali

Ingredients:

• Maida: 1 cup

• Sooji / Semolina: 1 cup

• Sugar: 1/2 cup

• Salt 1/2 teaspoon 

• Mouri (Fennel) Seeds: 1/2 tsp

• Thickened Milk (Malai)

• Crushed coconut

• Khoya Kheer Or Mawa grated: 1/2 cup

• Baking Powder: 1/4 teaspoon

• Desi Ghee to fry

• Pan or Pot to fry

Sugar Syrup ingredients:

• Sugar: 1 cup

• Water: 1/2 cup

• Cardamom: 2-3 pods

• Saffron: 5-6 strands

Recipe:

For Sugar Syrup: Take a pan and add the mentioned above ingredients. Stir well and boil to the mixture. After 5 minutes of boiling, let the pan and syrup cool down to the room temperature.

For Malpua:

• Prepare the mixture of all dry ingredients, mentioned as above in a dry bowl (recommended a big one). (Maida, Semolina, Kheere, Salt, Sugar, Fennel Seeds, Baking Powder, and the crushed coconut).

• Add thickened milk to make it a batter. Recommended to add milk slowly and accordingly to obtain a medium batter (not so thick, not that thin).

• Keep the batter in the kitchen and in room temperature for approximately 15 minutes.

• Take a non-stick pan or pot and put the desi ghee (one big spoon). Switch the gas on.

• Prepare small flat and round shaped malpua.

• If the ghee is now heated, put the first piece in and fry until golden brown color.

• When little cooled, soak them in Sugar Syrup for 1 to 2 minutes

• Take them out from the syrup and Yaay! They are ready to serve.

Serving Tip

Add slices of Kaju, Badam, and Pista on the top of Malpua pieces in a plate.

Use of Desi Ghee in Malpua

Many people prefer ghee over oil. Reasons:

• Desi Ghee makes it crisp and even tastier to eat. Since ghee is the special rather important ingredient to make this sweet.

• Ghee has absorbed the vitamins and other nutritional factors in the making.

• Additionally, Pure Ghee does not consist of Lactose (which says the malpua is safe for lactose intolerant persons)

• It is free from trans and complexed fats which are insoluble. It contains mono-unsaturated fatty acids which are soluble.

• Boosts immunity

• Provides lubrication to muscles and joints

• Pure ghee can be used to cook at higher temperatures

• Good for digestion

Now you know the recipe of Malpoa, and that it is an inevitable part of every Indian Celebration, you would want to buy Desi Ghee. For such requirement, Pratham Foods provides you healthy, pure and nutritional ghee. You can order and buy ghee online on our website.