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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.
Prep Time10 mins
Course: Dessert
Cuisine: Indian
Keyword: coconut and banana malpua, kela malpua recipe, malpua rabdi recipe, Malpua recipe, malpua with banana recipe, traditional malpua recipe, wholewheat malpua recipe
Servings: 16 medium malpuas

Ingredients

  • 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

Instructions

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.