Not Just Gujiya, Holi Is About Malpuas Too; 3 Recipes To Make At Home
Image Credit: Anjana Chaturvedi/Facebook, These malpuas are dripping with sugar syrup, so hurry up.

 Indian festivals are incomplete without sweets. Be it Diwali, Navratri, Eid or Gurupurab, you are sure to find a sweet bite on the huge platter that is laid down on the table. Apart from the festive décor and bright attires, it is food that brings joy on such special occasions. You can be having your regular dal chawal or aloo ki subzi when there are pakwaans (special dishes) being cooked up elsewhere. Since Holi is round the corner, we cannot stress enough on how much you need to have malpuas along you’re your traditional gujiyas. 

Yes, we aren’t kidding. It is a lesser-known fact that while, in other parts of the country, gujiya is savoured by one and all, it is malpua that enjoys equivalent fanfare in Bihar. Malpua, for those untouched by the phenomenon, is a crispy Indian pancake that is smaller in size than regular pancakes and much sweeter too. While it is usually made from all-purpose flour, there are several other variations possible today like atta malpua. The pancake is drenched in a thick coating of sugar syrup and served with some chopped nuts. 

The rich and decadent malpua is also considered to be one of the oldest Indian desserts. The apupa that finds mention in Vedas is said to be a precursor of the present-day malpua. Malpua, or simply pua in Bengali cultures, is a classic dessert recipe during Holi. The festival of colours is generally associated with gujiya but it is time we bring our authentic cultures back into limelight. 

This Holi, celebrate with colours, water and these malpua recipes. 

1.  Mishti Aloor Malpua 

This is a staple Bengali sweet meat, where the pancake is deep-fried in hot oil. The sweet potato batter is used to make the malpua base along with semolina, khoya kheer and maida. The flavours of grated coconut add a distinct touch to the malpua. 

2.  Carrot And Coconut Malpua 

Adding vegetable flavours to malpua? Well, we don’t think it’s a bad idea. The desiccated coconut adds a flavour to the malpua while the carrots add the crunch. Once together, they are dipped in oodles of sugar syrup and eaten to the heart’s content. 

3.  Rabdi Malpua 

The classic Jalebi rabdi combination goes for a toss in front of this delicious pairing. For the unversed, rabdi is a creamy and smooth concoction that is poured on hot and crispy malpuas, giving it a balance of hot and cold.