Coconut and Banana Malpua is an age old traditional Indian dessert. An utterly delicious coconut, banana and fennel seeds flavoured fried pancake dipped in cardamom-saffron infused sugar syrup. Perfectly crispy edges and soft in the centre. A customary sweet that is made during the festival of colours – HOLI.
Happy Holi beautiful people!!
May the spirit and colours of Holi fill your life with happiness, love and peace.
I bring to you one of the most loved customary dessert that is made during the festival of Holi. Look at those perfectly crispy edges and soft centre. It is just pure LOVE!!
Malpua is a traditional Indian dessert. One of the most popular and one of the most easiest dessert ever, that is probably prepared in every Indian household during various festivals or occasions.
The festival of colours is considered incomplete without some malpuas. Yes!
Well, there are many more desserts that are made during Holi. Naming few like Gujiyas, Jalebi, Thandai .. oh the list goes on..
Though malpuas are readily available in sweets shops during the festivals in India, it is just so much fun to prepare these delicacies at home. And even better when you see your loved ones gobbling up these sugar syrup dunked luscious pancakes in no time..
Seriously! These malpuas didn’t last even an hour! All polished off!! It is just so delicious.
Malpua with a twist
Malpua is one of the easiest and simplest Indian dessert ever. It requires no skill set. Just mix the batter, fry and dip it in sugar syrup. Thats it!
Generally malpua batter is made with maida (all purpose flour/plain flour) flavoured with fennel seeds and cardamom. But I wanted something extra.
So here it is Malpua with a twist! I added mashed banana and desiccated coconut to the batter. This turned out to be exceptionally brilliant. Absolutely amazing flavour combo guys!
And I used half n half combination of whole wheat flour and maida (all purpose flour) to make the batter which turned out PERFECT!
Fried golden brown pancakes dunked in flavoured sugar syrup. Wow! even saying it loud is making me drool.
Guys seriously, go ahead and make this yummy coconut and banana malpua and surprise your family.
If you like this coconut and banana combination here is another delicious dessert for you Spiced Banana and Coconut Fritters.
Coconut and Banana Malpua | malpua recipe | How to make malpua
Coconut & Banana Malpua is a traditional Indian dessert. It is an utterly delicious banana, coconut and fennel seeds flavoured pancake fried and dipped in cardamom-saffron infused sugar syrup. Perfectly crispy on the edges and soft in the centre. So delicious! It is a customary sweet made during the festival of colours – HOLI.
- 2 medium Banana (mashed well with a fork)
- 1/3 cup Desiccated coconut
- 65 grams Whole wheat flour ((around 7 tbsps))
- 65 grams Maida (All purpose flour) ((around 7 tbsps))
- 1/4 teaspoon Baking powder
- 1 teaspoon Fennel seeds (lightly crushed in pestle n motor)
- a pinch of salt
- 1 1/2 cup Milk
- Oil/Ghee for frying
For the sugar syrup
- 1 cup Granulated sugar
- 1/2 cup Water
- 3-4 Green cardamom (lightly cracked open)
- Few strands of Saffron
To make the sugar syrup:
Add the sugar and water in a thick bottomed pan and put it on medium heat.
When the sugar dissolves completely, lower the heat to low. Add green cardamom and saffron strands and let the sugar syrup simmer for 10 minutes or until the sugar syrup reaches 1 string consistency.
Take it off the heat when the flavoured sugar syrup reaches 1 string consistency.
To make the Malpua:
In a large bowl add the flours, desiccated coconut, mashed bananas, crushed fennel seeds, cardamom powder, pinch of salt, baking powder and mix everything well.
Now slowly pour the milk little by little and whisk everything well.
It should be thick but of pouring consistency. Let the batter sit for 10 to 15 minutes.
Heat oil/ghee in a frying pan on low to medium heat.
Now mix the batter well and pour a ladle full of the batter in the oil/ghee. It will take a round shape on its own.
Now fry the malpua on both sides until golden brown. (make sure the heat is low)
Remove from oil/ghee and dip it in the prepared flavoured sugar syrup for 1 minute. Make sure the sugar syrup is warm, if it is cold just warm it up a bit before dipping the malpua in it.
Remove the malpua from the sugar syrup and place it on a plate. Continue making the rest of the malpua this same way.
Lastly garnish with chopped nuts and serve it warm with rabdi.
I hope you enjoy this utterly delicious Coconut and Banana Malpua as much as we do!