Banana Malpua (Fried Indian Pancake For Diwali)

Name: Banana Malpua (Fried Indian Pancake For Diwali)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup milk; 2 cups white sugar, divided; 1 1/2 cups water; 5 pods green cardamom, crushed, or more to taste; 7 saffron strands, or more to taste; 2 ripe bananas; 1 cup all-purpose flour; 1/2 cup semolina flour (suji); 7 tablespoons sweetened condensed milk; 2 teaspoons ground fennel seeds (saunf); 1 pinch salt; 1 pinch baking soda (optional); 3/4 cup sunflower oil; 4 tablespoons ghee (clarified butter); 8 slivered almonds, or more to taste; 8 raisins, or more to taste

Servings: persons

1 cup milk
2 cups white sugar, divided
1 1/2 cups water
5 pods green cardamom, crushed, or more to taste
7 saffron strands, or more to taste
2 ripe bananas
1 cup all-purpose flour
1/2 cup semolina flour (suji)
7 tablespoons sweetened condensed milk
2 teaspoons ground fennel seeds (saunf)
1 pinch salt
1 pinch baking soda (optional)
3/4 cup sunflower oil
4 tablespoons ghee (clarified butter)
8 slivered almonds, or more to taste
8 raisins, or more to taste

1
Heat milk in a small saucepan over medium heat until it begins to bubble. Remove from heat and keep warm.
2
Bring 1 1/2 cups sugar and water to a boil in another saucepan. Add cardamom and saffron. Boil until syrup is thick and sticky, 4 to 7 minutes. Pour syrup into a bowl and place it over warm water to keep warm.
3
Blend warmed milk, remaining 1/2 cup sugar, bananas, flour, semolina, condensed milk, fennel, salt, and baking soda in a food processor until smooth, not be too thick or too runny. Cover and let rest, at least 30 minutes and up to 4 hours.
4
Heat oil and ghee in a nonstick pan over medium-high heat. Reduce heat to low. Drop 1 large spoonful of batter into the center to make a 2-inch pancake. Cook until edges turn golden brown, about 2 minutes. Flip and fry until both sides are golden, 1 to 2 minutes more. Remove with a slotted spoon and let cool. Repeat with remaining batter.
5
Dunk cooled pancakes into the syrup, one by one. Garnish with almonds and raisins.

2069

kcal

Calories

126

Fat

203

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup milk, 2 cups white sugar, divided, 1 1/2 cups water, 5 pods green cardamom, crushed, or more to taste, and more.

Yes, Banana Malpua (Fried Indian Pancake For Diwali) falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!