The batter for Malpuas are prepared by crushing ripe bananas into a pulp, adding flour, and either a little water or milk. The mixture is delicately seasoned with cardamoms. It is deep fried in oil, and served hot. In one version of the recipe, enough sugar is added to the batter to sweeten it before frying, as is done in Bihar, whereas in another method more prevalent in Orissa, the fritters are dipped in sugar syrup after frying, instead.
Malpua is also popular in West Bengal and Maharashtra where it is served during festivals along with other sweets. There are other variations of Malpua, where bananas are replaced with pineapples or mangoes.
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