Description
A traditional sweet originating in India, but an essential staple in Nepal for festivals like Holi. Pancake batter made of flour, milk, and sugar is 'shallow-fried' in generous oil (or ghee) until the outside is crispy, then dunked directly into a sweet sugar syrup. The Nepali version is characterized by kneading 'ripe bananas' into the batter.
Restaurants serving Malpua (Nepali Style)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Flour
- Milk
- Ripe banana
- Sugar
- Ghee(or Cooking oil)
- Fennel seeds
- Cardamom
Instructions
- [Authentic Recipe]
- [Dough]: In a bowl, mix flour, sugar, milk, cardamom powder, fennel seeds, and mashed 'black ripe bananas' into a heavy, syrupy batter (resting hours to ferment is even better).
- [Fry]: Heat generous ghee (or oil) in a pan, ladle a round dollop of batter, shallow-fry both sides until edges become crispy lace and overall golden brown.
- [Syrup Soak (Optional)]: Submerge piping hot into sugar-water syrup to absorb sweetness.
Learn more Spice, substitutes, tips
Key spices
Fennel seeds (Sweet、cooling aroma)、Cardamom
Substitutes at Japanese supermarkets
Mix banana and fennel into pancake mix, shallow-fry in generous oil
Pairing
Black Tea (Unsweetened) / Chiya(Milk Tea)
Trivia
The biggest flavor key is the 'Fennel seeds' mixed in the batter. Within the banana's heavy sweetness, the 'cooling' herbal fennel bursts with every bite, elevating this sweet from a mere sweet pancake to an 'exotic Asian dessert'.
Eating tips & etiquette
A block of intense sweetness and calories, as the oil-soaked dough further absorbs syrup. If too sweet, skip the syrup soak and slowly savor it freshly fried alongside unsweetened straight tea.
Allergen
Wheat, Dairy (Milk/Ghee)