Malapua (dessert)

Malapua is a popular Indian dessert that originated in the Indian subcontinent. It is a type of pancake that is fried in ghee and then soaked in sugar syrup. Malapua is often served during festivals and special occasions in India, particularly in the states of Odisha, West Bengal, Bihar, and Maharashtra.

History

The origins of Malapua can be traced back to the Indian subcontinent. It is believed to have been a popular dessert during the time of the Mughal Empire. The recipe for Malapua is mentioned in ancient Indian texts, indicating its long-standing presence in Indian cuisine.

Preparation

The batter for Malapua is made from milk, flour, and sometimes semolina. Some variations of the recipe also include bananas or pineapples. The batter is mixed until it reaches a smooth consistency and is then left to ferment for a few hours.

Once the batter is ready, it is poured into a hot pan containing ghee. The batter spreads out in the pan, forming a pancake-like shape. The Malapua is fried until it turns golden brown.

After frying, the Malapua is immediately dipped in sugar syrup. This gives the dessert its characteristic sweet taste. The sugar syrup is often flavored with cardamom or rose water to enhance the flavor.

Variations

There are several regional variations of Malapua in India. In Odisha, it is traditionally offered as a prasad to Jagannath in his Sakala Dhupa (Morning food served to the lord). After being offered to Jagannath, the Malapua becomes Mahaprasad and is consumed by the devotees.

In West Bengal and Maharashtra, Malapua is made during the festival of Holi. The recipe in these regions often includes fennel seeds in the batter.

See also

• List of Indian sweets and desserts
• List of pancakes