How to make Malpua | Mithais of India

Malpua, considered the oldest Indian mithai, dates back more than 3,000 years. Malpua is a popular sweet dish in India, Pakistan, Nepal, and Bangladesh. Malpua are small pancakes made with all-purpose flour or wheat flour and deep-fried in ghee or oil before being dipped in sugar syrup. Generally, malpua is garnished with dry fruits.

Read More: From The Times Of Vedas, Malpua Has Been Dripping A Rich And Sweet History Of India

Malpua’s origin dates back to the Rigveda as "Apupa." The Rigveda is the oldest of the four Vedas, while apupa was the oldest form of Malpua. It was a sweet cake made with barley flour. It was either fried in ghee or boiled in water and later dipped in honey. Reportedly, barley was one of the most consumed grains by the Aryans.

With time, malpua has undergone several changes. In the 2nd century, apupa was modified and made with wheat flour, milk, butter, sugar, cardamom, pepper, and ginger.

Malpua is made on different occasions in different states. Malpua is served to Lord Jagganath as part of Sakala Dhupa, or morning food, in Puri, Orissa. Malpua, along with patishapta, is served during Poush or Makar Sankranti in Bengal. In Odia, malpua is prepared during Raja Sankranti. Besides, it is served as "chappan bhog" to Lord Krishna on Janmashtami and Govardhan Puja.