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

    Malpua in northern India, particularly in Uttar Pradesh, Bihar 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 a thick sugar syrup. Malpua is a popular sweet to make on the Hindu religious occasion of Holi. Malpua along with mutton curry is served in many non-vegetarian Maithil homes during Holi.



  • 1 cup milk
  • 1 tsp aniseeds
  • 1 tbsp poppy seeds
  • 1 tsp black cardamom
  • 4 tbsp flour
  • 2 tbsp powdered sugar


    1.   Mix the Sugar and milk well and when the Sugar is dissolved add the flour and form a batter.

      2.   Beat the batter till smooth and add the rest of the ingredients.
      3.   Heat enough ghee for deep-frying and put two tablespoons of the batter in it and spread it into a thin round shape.
      4.   Fry till golden brown and drain the excess ghee.
      5.   Serve when hot.