The batter for Malpuas are prepared by crushing ripe bananas into a pulp, adding flour, and either a little water or milk. The mixture is delicately seasoned with cardamoms. It is deep fried in oil, and served hot. In one version of the recipe, enough sugar is added to the batter to sweeten it before frying, as is done in Bihar, whereas in another method more prevalent in Orissa, the fritters are dipped in sugar syrup after frying, instead.

Malpua is also popular in West Bengal and Maharashtra where it is served during festivals along with other sweets. There are other variations of Malpua, where bananas are replaced with pineapples or mangoes.

Malpuas in most parts of North India (certainly in Uttar Pradesh and Rajasthan) don't contain any fruit. There are several variations, using some or all of the following ingredients: maida (refined flour), semolina, milk and yogurt. The batter is left to stand for a few hours before being spooned into a kadhai of hot oil to form a bubbling pancake which should be crisp around the edges. The pancakes are then immersed in a thick sugar syrup. Malpua is a popular sweet to make on Holi.

Mal Pua
Ingredients:
250 grams plain flour, sifted 
water 
1 tbsp. powdered sugar 
oil for frying 
Sugar Syrup 
500 grams sugar 
625 ml water 
Garnish 
1/4-teaspoon ground cardamom 
Rose water 
Fresh cream sweetened 
Method:
Sugar syrup 
Put sugar and water in a saucepan and bring to boil. Simmer for 8-10 minutes till thick syrup is formed. 
Mix sifted flour, sugar and water to form smooth, medium thickness batter and keep aside for 30 min. 
Heat oil in a shallow flat bottomed pan. Carefully spread the mixture in the pan and fry till golden brown. 
Transfer the pancake into the sugar syrup. Serve hot garnished with cardamom, rosewater and fresh cream. 

MALPUA 
Ingredients : 
1 cup sugar
1-1/2 cups wheat flour
4 tbsp yogurt or curd
10-15 whole peppercorns
Milk
Water 

Preparation Malpua : 
Make a batter of all of these dry ingredients and the dahi, using 1/2 milk and 1/2 water till it is thick and of pouring consistency, similar to pancake or dosa batter. And whip till smooth. Add the 10 peppercorns. Keep aside and allow it to rise for about two hours.

Heat oil on a medium flame. Drop large ladlefuls into the oil to form circles of 6-8 inches. Typically the dough will sink and line the bottom of the karhai and rise up in the shape of a disc. Fry till golden. Drain and pat off the oil. Serve with cream or garnished with pista. Serves five.
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