Malpua

Course	Breakfast, Snack, Dessert, Sweets
Place of origin	Bangladesh,India,Nepal,Pakistan
Region or state	South Asia
Associatedcuisine	Bangladesh,India,Nepal,Pakistani cuisine
Main ingredients	Plain flour,rice flour, fennel seeds, sugar
Media: Malpua

Malpua, or sometimes shortened topua, is a sweetened breakfast served with morning tea or as a snack with evening tea or as adessert originating fromEastern South Asia, popular inBangladesh,Bhutan,India,Nepal, andPakistan.^[1]

Barley was the most prolific grain eaten by theAryans of theVedic period. One preparation was a sweet cake called malpua, where barley flour was either fried inghee or boiled in water, and then dipped in honey. Malpua preserves both the name and the essentials of this preparation.^[2]

In South Indian states such asTamil Nadu, the same dish is also known asAdhirasam.

The batter for malpua in some areas is prepared by crushing ripe bananas or (in Bangladesh) coconut, adding flour, and water or milk. The mixture is sometimes delicately seasoned with cardamoms. It is deep fried in oil, and served hot.

In Odisha the Malpua fritters are dipped in sira or sugarsyrup after they are fried. The Bihari version of this dish has sugar added to the batter prior to frying.

Amalu (Malpua variety in Odia) is one of theChapana Bhoga of LordJagannath and is included in the Sanja Dhupa (evening prayer). Other variations of Malpua use pineapples or mangoes instead of bananas.

Bengali, Bhojpuri, Maithili and Odia malpua is traditionally made only with thickened milk and a little flour (sometimes rice flour instead of wheat flour).

Malpua in northern India, particularly inUttar Pradesh,Bihar andRajasthan, don't contain fruit. There are several variations, using some or all of the following ingredients: maida (refined flour), semolina, milk, and yogurt. The batter is left to stand for a few hours before being spooned into akadhai of hot oil to form a bubbling pancake which should be crisp around the edges. The pancakes are then immersed in a thick sugar syrup. Malpua is a popular sweet to make on the Hindu religious occasion ofHoli. Malpua is also served along with Mutton curry during Holi in the non-vegetarian houses ofBhojpuri region.^[3]

Malpua in Nepal also known as Marpa is specially made in the Kathmandu Valley which uses maida, mashed up ripe bananas, fennel seeds, pepper corns, milk and sugar into a batter and prepared in a similar way as in India.

In Pakistan, it is called Malpura, and is very popular breakfast item in Punjab where it is normally consumed with Suji Halwa.

Malpua is a famous dish during the Muslim holy month of Ramadan. Muslim families across India, as well as Pakistan prepare malpuas for iftar (meal to break the fast). This malpua includes maida, rawa, and khoya/ mawa (milk solids), and is deep fried to take the shape of a pancake. In some recipes, malpuas are dipped in sugar syrup called sira before serving. They are famous in Odia cuisine.

• Gulgula – a related sweet that is often round

• Uttar Pradeshi cuisine
• Bengali cuisine
• Bangladeshi desserts
• Rajasthani desserts

• Articles with short description
• Short description is different from Wikidata