Malapua sweet Dessert

The batter for malapua 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. The Bihari version of this dish has sugar added to the batter prior to frying, while the method prevalent in Orissa has the fritters dipped in syrup after they are fried.

Malapua is popular in Bangladesh, Orissa, West Bengal, Bihar and Maharashtra where it is served during festivals along with other sweets. Amalu (Malapua) is one of the Chapana Bhoga of Lord Jagannath and included in the Sanja Dhupa (evening dhupa). Other variations of Malapua use pineapples or mangoes instead of bananas. Bengali, Maithili and Oriya malapua is traditionally made only with thickened milk and a little flour (sometimes rice flour instead of wheat flour).

Malapua in northern India, particularly in Uttar Pradesh and Rajasthan, 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 a kadhai of hot oil to form a bubbling pancake which should be crisp around the edges. The pancakes are then immersed in thick sugar syrup. Malapua is a popular sweet to make on the Hindu religious occasion of Holi.