Banarasi Malpua is a cherished festive delicacy from Varanasi, consisting of rich, golden sweet pancakes made from a batter of all-purpose flour, milk, ripe bananas, and fresh cream (malai). The pancakes are traditionally deep-fried in ghee until beautifully crisp around the edges, then immersed in a fragrant saffron- and cardamom-infused sugar syrup.
What sets authentic Banarasi-style Malpua apart from many regional variations is the addition of ripe bananas and creamy malai directly to the batter. This unique combination creates an irresistibly soft, moist, and melt-in-the-mouth center while developing delicate, lacy, and crispy edges during frying. A beloved treat during festivals such as Holi and other special celebrations, Banarasi Malpua is prized for its rich flavor, luxurious texture, and timeless festive appeal.
Banarasi Malpua
Description
Banarasi Malpua is a cherished festive delicacy from Varanasi, consisting of rich, golden sweet pancakes made from a batter of all-purpose flour, milk, ripe bananas, and fresh cream (malai). The pancakes are traditionally deep-fried in ghee until beautifully crisp around the edges, then immersed in a fragrant saffron- and cardamom-infused sugar syrup.
What sets authentic Banarasi-style Malpua apart from many regional variations is the addition of ripe bananas and creamy malai directly to the batter. This unique combination creates an irresistibly soft, moist, and melt-in-the-mouth center while developing delicate, lacy, and crispy edges during frying. A beloved treat during festivals such as Holi and other special celebrations, Banarasi Malpua is prized for its rich flavor, luxurious texture, and timeless festive appeal.
Ingredients
For the Malpua Batter
For the Sugar Syrup
For Frying & Garnish
Instructions
-
Prepare the Batter
- Blend or mash the ripe banana in a large mixing bowl until completely smooth and lump-free.
- Add the maida, suji, fresh cream, crushed fennel seeds, cardamom powder, and desiccated coconut to the banana.
- Pour the warm milk gradually while whisking continuously. Whisk for about 5 minutes until you get a smooth, thick yet flowing consistency (similar to a pancake batter).
- Rest the batter covered for 30 minutes so the semolina absorbs moisture and the batter turns light.
-
Make the Sugar Syrup
- Combine sugar and water in a saucepan over medium heat.
- Boil until the sugar dissolves completely. Add the crushed cardamom pods and saffron strands.
- Simmer for 5 minutes until the syrup becomes sticky and reaches a half-string consistency. It should feel like honey between your fingers. Turn off the heat and keep it warm.
-
Fry the Malpuas
- Heat ghee or oil in a wide, flat-bottomed pan on medium-low heat.
- Pour a small portion of the batter right into the center of the hot ghee without spreading it. The batter will automatically spread into a small round disc.
- Fry on low-medium heat. Once the edges turn golden brown and crispy, carefully flip it over to cook the other side.
- Remove the malpua once both sides are evenly golden brown. Press gently with a spatula to drain out any excess ghee.
-
Soak and Serve
- Dunk the fried malpua immediately into the warm sugar syrup.
- Soak each side for about 1 to 2 minutes so it absorbs the sweetness completely.
- Garnish with slivered pistachios and almonds, and serve hot as is, or alongside chilled, creamy Rabri.
