Authentic banana malpua recipe with purti vanaspati

Introduction

Banana Malpua is a beloved Indian dessert known for its rich flavor, soft texture, and crisp golden edges. Infused with the natural sweetness of ripe bananas, this traditional sweet pancake is often prepared during festivals and special occasions.

When made with Purti Vanaspati, the malpuas develop a beautiful golden color and a slightly crisp exterior while staying soft and fluffy inside. This recipe is simple, quick, and perfect for creating a festive dessert at home without much effort.

 

Ingredients

For the Batter:

• – 2 ripe bananas (well mashed)
• – 1 cup all-purpose flour (maida)
• – 2 tbsp semolina (suji)
• – ½ cup milk (adjust for consistency)
• – 3-4 tbsp sugar (as per taste)
• – ½ tsp cardamom powder
• – 1 pinch baking soda (optional)
• – ½ tsp fennel seeds (optional)

 

For Frying:

• Purti Vanaspati (for shallow frying)

 

For Sugar Syrup (Optional):

• – ½ cup sugar
• – ¼ cup water
• – 2 cardamom pods

 

Preparation Steps

 

Step 1: Make the Batter

• – Mash the ripe bananas until smooth with no lumps.
• – Add flour, semolina, sugar, and cardamom powder.
• – Gradually pour in milk and mix well to form a smooth, thick batter.
• – Add baking soda and fennel seeds (optional).
• – Let the batter rest for 10 – 15 minutes.

 

Step 2: Prepare Sugar Syrup (Optional)

• – In a pan, combine sugar and water.
• – Add cardamom pods and simmer until slightly sticky.
• – Keep warm for later use.

 

Step 3: Fry the Malpua

• – Heat Purti Vanaspati in a flat pan on medium flame.
• – Pour a ladleful of batter gently into the pan to form a small pancake.
• – Fry until edges turn golden and slightly crisp.
• – Flip and cook the other side until evenly browned.

 

Step 4: Final Touch

• – Dip the hot malpuas in warm sugar syrup for 1 – 2 minutes if you prefer them juicy.
• – Or serve directly for a lighter, less sweet version.

 

Tips for Perfect Banana Malpua

 

• – Use overripe bananas for best taste and natural sweetness.
• – Keep the batter slightly thick for soft and fluffy malpuas.
• – Fry on medium heat to avoid burning and ensure even cooking.
• – Resting the batter helps improve texture.
• – Add a pinch of saffron to the syrup for a festive touch.