Bihari Malpua/Malpua From Bihar/How to make authentic Bihari malpua

Bihari Malpua/Malpua From Bihar/How to make authentic Bihari malpua

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When I signed up in blogging marathon for June, I took the theme ‘one type of Indian sweets’. In this, we are to make one type of sweet with three variations. Initially, I wanted to make different types of burfis, but due to hot and humid weather, no one in the family wanted to eat burfi. So I decided to make rainy season speciality i.e. malpua/pooda which is everybody’s favourite at home.

Yesterday, for day 1, I had made Punjabi pooda. For second day, I decided to make Bihari malpua. To find out how it is different from Punjabi pooda, I started looking for the recipe. There were so many variations so decided to take help from one of my Bihari friend who is a very good cook as well. Unlike Rajasthani malpua, that I already have on my blog, Bihari malpua uses banana and coconut in addition to usual  malpua ingredients like maida, cardamom, sugar and milk.

I made my bihari malpua using whole wheat flour. By the time I decide which malpua to make for third day, You enjoy my today’s recipe….Bihari Malpua

BIHARI MALPUA

Print Recipe
Bihari Malpua/Malpua From Bihar/How to make authentic Bihari malpua
One of the speciality of Bihari cuisine, this malpua with banana and coconut is a must have during holi or monsoon.
BIHARI MALPUA
Prep Time 10 min
Cook Time 5 min
Passive Time 1 hr
Servings
malpua
Ingredients
For Malpua
For Sugar Syrup
Prep Time 10 min
Cook Time 5 min
Passive Time 1 hr
Servings
malpua
Ingredients
For Malpua
For Sugar Syrup
BIHARI MALPUA
Instructions
  1. In a mixing bowl, take whole wheat flour, finely grated coconut, mashed banana, finely chopped nuts, fennel seeds and cardamom powder.
  2. Add sufficient milk and make a smooth batter. Beat well till it becomes soft and fluffy.
  3. Cover and leave aside for an hour for fermentation.
  4. In the meanwhile prepare sugar syrup by boiling a mixture of sugar and water together till it almost reaches 1 string consistency. Take off the flame and keep aside.
  5. To make malpua, heat some oil or ghee in a non stick pan or griddle.
  6. Reduce the flame and pour batter in the centre. Spread a bit in circular shape.
    BIHARI MALPUA
  7. Cook on medium flame till golden brown on both sides.
  8. Drain excess oil by shifting to the side and dunk into the sugar syrup.
    BIHARI MALPUA
  9. Similarly make rest of malpuas and serve hot or cold.
    BIHARI MALPUA
Recipe Notes
  • I used whole wheat flour. You may use maida or a combination of both.
  • Sugar syrup should be warm while adding malpua.
  • The batter should be of dropping consistency just like cake batter.
  • I shallow fried malpuas on a griddle/tawa. You can deep fry as well.
  • I used ghee to shallow fry. It gives a better flavor to malpua. You may use oil as well
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I am sending this recipe for Blogging Marathon #89 Week 4 Day 2

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#89

11 thoughts on “Bihari Malpua/Malpua From Bihar/How to make authentic Bihari malpua

  1. Oh wow, that’s really so interesting. this is exactly what I had in mind when I thought of this theme, how the same dish varies in different Indian states. Thanks for taking up that challenge! Though I have heard my Bihar Colleague talking about the malpua all the time, I never had the chance to know how it is made. good to know it’s different!

  2. Irresistible bihari Malpua, adding banana sounds simply fabulous. Lovely healthy malpuas with whole wheat flour and the shallow frying part is simply interesting. Such a delightful sweet Ritu.

  3. I never knew they have Bihari version of the malpua too. Either Bihari or Rajasthani this looks simply sinful.

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