Authentic Banana Malpua Recipe with Purti Vanaspati

Introduction

Ingredients

• - 2 ripe bananas (well mashed)
• - 1 cup all-purpose flour (maida)
• - 2 tbsp semolina (suji)
• - ½ cup milk (adjust for consistency)
• - 3-4 tbsp sugar (as per taste)
• - ½ tsp cardamom powder
• - 1 pinch baking soda (optional)
• - ½ tsp fennel seeds (optional)

• Purti Vanaspati (for shallow frying)

• - ½ cup sugar
• - ¼ cup water
• - 2 cardamom pods

Preparation Steps

• - Mash the ripe bananas until smooth with no lumps.
• - Add flour, semolina, sugar, and cardamom powder.
• - Gradually pour in milk and mix well to form a smooth, thick batter.
• - Add baking soda and fennel seeds (optional).
• - Let the batter rest for 10 - 15 minutes.

• - In a pan, combine sugar and water.
• - Add cardamom pods and simmer until slightly sticky.
• - Keep warm for later use.

• - Heat Purti Vanaspati in a flat pan on medium flame.
• - Pour a ladleful of batter gently into the pan to form a small pancake.
• - Fry until edges turn golden and slightly crisp.
• - Flip and cook the other side until evenly browned.

• - Dip the hot malpuas in warm sugar syrup for 1 - 2 minutes if you prefer them juicy.
• - Or serve directly for a lighter, less sweet version.

Tips for Perfect Banana Malpua

• - Use overripe bananas for best taste and natural sweetness.
• - Keep the batter slightly thick for soft and fluffy malpuas.
• - Fry on medium heat to avoid burning and ensure even cooking.
• - Resting the batter helps improve texture.
• - Add a pinch of saffron to the syrup for a festive touch.