Banana Malpua Recipe – Cardamom & Fennel Flavored Indian Pancakes

Last Updated on 4 months by Neha Deshmukh

Banana Malpua Recipe – Cardamom & Fennel Flavored Indian Pancakes

Introduction

Oh, Malpua! Just the name conjures up memories of festive days and the sweet aroma filling my grandmother’s kitchen. These aren’t just pancakes; they’re little pockets of joy, soaked in sugar syrup and bursting with flavour. I first made these myself during a particularly gloomy monsoon, and honestly, they instantly brightened the day. This banana malpua recipe is a family favourite, and I’m so excited to share it with you. It’s a little bit of effort, but trust me, every bite is so worth it!

Why You’ll Love This Recipe

This banana malpua recipe is special because of the beautiful blend of flavours. The cardamom and fennel seeds add a warmth and fragrance that takes it beyond a simple sweet treat. It’s perfect for celebrations, a special weekend breakfast, or just when you need a little something to lift your spirits. Plus, it’s a fantastic way to use up ripe bananas!

Ingredients

Here’s what you’ll need to make these delightful Indian pancakes:

• 1 banana
• 1 cup milk (240ml)
• 1 cup wheat flour (120g)
• 2 tbsp rava / semolina / suji (approx. 20g)
• 1 tsp fennel seeds
• 0.25 tsp cardamom powder
• 2 tbsp cream
• Oil for frying
• 1.5 cups sugar (300g)
• 1.5 cups water (360ml)
• 3 cardamom pods
• Pinch of saffron food colour
• Chopped nuts for garnish (optional)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Banana Varieties for Best Results: Ripe bananas are key! The riper they are, the sweeter and softer your malpua will be. I prefer using champa bananas, but cavendish bananas (the ones you usually find in supermarkets) work beautifully too.
• Understanding Rava/Semolina/Suji: Rava adds a lovely texture to the malpua, making them slightly crispy on the edges. It’s readily available in Indian grocery stores.
• The Significance of Fennel Seeds in Indian Sweets: Fennel seeds (saunf) aren’t just for digestion! They add a subtle anise-like flavour that beautifully complements the sweetness. It’s a classic addition to many Indian sweets.
• Cardamom: The Queen of Indian Spices: Cardamom (elaichi) is a must-have in Indian desserts. It adds a fragrant, floral note that’s simply irresistible. Using good quality cardamom makes a huge difference.
• Choosing the Right Oil for Frying: I recommend using a neutral-flavoured oil like sunflower or vegetable oil for frying. You’ll need enough for shallow frying – about 1-2 inches deep in your pan.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, blend the banana and milk together until you have a super smooth puree. Transfer this to a nice, big bowl.
2. Now, add the wheat flour, rava, crushed fennel seeds, cardamom powder, and cream to the banana mixture. Give it a good mix – don’t be afraid to get your hands in there!
3. Gradually add milk, a little at a time, while mixing continuously. You want to create a lump-free batter that’s a little thicker than pancake batter. Whisk it really well for about 5 minutes to develop the gluten. Then, cover and let the batter rest for at least 30 minutes. This is important for a soft malpua!
4. While the batter rests, let’s make the sugar syrup. In a separate saucepan, combine the sugar, water, and cardamom pods. Bring it to a boil and let it simmer until the syrup becomes sticky. Add a pinch of saffron food colour for that beautiful golden hue.
5. Heat the oil in a frying pan over medium heat. Once hot, carefully pour 2-3 tablespoons of batter into the oil for each malpua.
6. Fry for about 2-3 minutes on each side, until golden brown and crispy.
7. Remove the malpua from the oil and drain any excess oil on a paper towel. Immediately dip them into the warm sugar syrup for about 2 minutes, ensuring they’re well coated.
8. Garnish with chopped nuts (pistachios and almonds are my favourites!) and serve warm.

Expert Tips

A few little secrets to malpua perfection!

• Achieving the Perfect Batter Consistency: The batter should be thick enough to hold its shape but thin enough to spread slightly in the oil. If it’s too thick, add a splash more milk.
• Frying Temperature for Crispy Malpua: The oil needs to be hot enough to cook the malpua quickly, but not so hot that they burn. Medium heat is your friend!
• Tips for Soaking Malpua in Sugar Syrup: Make sure the syrup is warm when you dip the malpua in. This helps them absorb the syrup better. Don’t leave them in for too long, or they’ll become soggy.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Malpua Adaptation: Substitute the milk with plant-based milk (almond, soy, or oat milk work well) and use a vegan cream alternative.
• Gluten-Free Malpua with Alternative Flours: Use a gluten-free flour blend instead of wheat flour. Rice flour or a mix of rice and almond flour works nicely.
• Adjusting Spice Levels – More or Less Cardamom: Feel free to adjust the amount of cardamom to your liking. My aunt loves a really strong cardamom flavour, so she often doubles the amount!
• Festival Adaptations – Holi & Diwali Malpua: During Holi, you can add a tiny bit of edible green food colour to the batter for a festive touch. For Diwali, a sprinkle of silver varak (edible silver leaf) adds a touch of luxury.

Serving Suggestions

Malpua is best enjoyed warm, straight from the syrup! A dollop of fresh cream or a scoop of vanilla ice cream on the side is always a good idea. It pairs beautifully with a cup of chai.

Storage Instructions

Malpua is best eaten fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. Reheat gently before serving. The syrup-soaked malpua will soften over time.

FAQs

Got questions? I’ve got answers!

• What is the best type of banana to use for Malpua? Ripe champa or cavendish bananas work best. The riper, the better!
• Can I make the batter ahead of time? If so, how long can it be stored? Yes, you can make the batter ahead of time. Store it in an airtight container in the refrigerator for up to 24 hours.
• How do I know when the sugar syrup has reached the correct consistency? The syrup should be sticky and coat the back of a spoon. A good test is to take a small drop of syrup between your thumb and forefinger – it should form a string.
• What if my Malpua are absorbing too much oil? The oil isn’t hot enough. Increase the heat slightly and make sure the malpua aren’t overcrowded in the pan.
• Can I bake Malpua instead of frying them? While traditionally fried, you can bake them! Brush a baking sheet with oil, pour small circles of batter, and bake at 180°C (350°F) for about 15-20 minutes, flipping halfway through. They won’t be as crispy, though.
• What is the role of semolina (rava) in this recipe? Rava adds a lovely texture and slight crispness to the malpua.
• Can I add other nuts or dry fruits to the malpua batter? Absolutely! Chopped pistachios, almonds, or raisins would be delicious additions.