Overripe bananas often end up sitting ignored in the kitchen until they become too soft, leading many people to throw them out. However, discarding these mushy fruits is a mistake, as their natural sweetness and soft texture make them an exceptional base for traditional sweets. With a simple method, overripe bananas can be transformed into incredibly soft, spongy, and flavorful malpua. This traditional delicacy requires minimal ingredients and minimal effort, making it a perfect choice whether you need a quick evening tea-time snack or a delight for special family occasions.
Ingredients Needed for Banana Malpua
Creating this rich and spongy dessert requires basic kitchen staples. Gather the ingredients in the exact quantities listed below
- Main Fruit Base: 2 ripe bananas
- Dry Ingredients: 1 cup wheat flour, 2 tablespoons semolina (suji), 2 tablespoons sugar
- Aromatics and Spices: 2 small cardamoms (powdered), 1 tablespoon fennel seeds (coarsely crushed)
- Liquid Base and Syrup: Milk as required to adjust consistency, 1 cup water, 1 cup sugar, and a pinch of saffron
- Frying Medium: Ghee for frying in a wok
Step-by-Step Preparation of the Batter
Achieving the right batter texture is critical for making light and airy malpuas. Begin by placing the 2 overripe bananas into a large mixing bowl. Using a masher, press and blend the bananas thoroughly until they form a completely smooth, lump-free paste.
To this banana puree, add 1 cup of wheat flour, 2 tablespoons of semolina, 2 tablespoons of sugar, the powdered small cardamom, and 1 tablespoon of coarsely crushed fennel seeds. Thoroughly mix these dry components into the banana paste. Next, gradually pour in milk while continuously stirring to create a smooth, flowing batter. Ensure there are no lumps remaining in the mixture. Cover the bowl with a lid and let it rest for 15 minutes to allow the semolina to absorb moisture and swell properly.
Preparing the Sugar Syrup
While the batter rests, prepare the sugar syrup. In a large vessel, combine 1 cup of water and 1 cup of sugar, and place it over heat. Once the liquid reaches a rolling boil, stir in a pinch of saffron along with the cardamom.
Allow the liquid to cook for 5 minutes. It is important to note that the syrup should not become thick or reach a multi-thread consistency; it simply needs to become slightly sticky to the touch. Once this mild stickiness is achieved, turn off the heat immediately.
Frying and Serving the Malpuas
Heat ghee in a wok or deep skillet over medium flame. After the 15-minute resting period, give the batter one final stir. Pour a ladleful of batter directly into the center of the hot ghee without spreading it manually; the batter will naturally expand into a round pancake shape.
Fry the malpua on medium heat, turning it over until both sides achieve an even golden-brown color. Once cooked through, lift the malpua out of the ghee. Your spongy banana malpua is ready. Right before serving, immerse the fried malpua into the warm sugar syrup so it absorbs the sweetness completely.
