Bihari Malpua
Soft, sweet pancakes made from a fermented flour and milk batter, fried in ghee and dipped in light sugar syrup, served at festivals and weddings in Mithila.
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Flat pan
- •Pan for syrup
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 10 g
- carbs
- 38 g
- fibre
- 1 g
- protein
- 5 g
- calories
- 260 kcal
Instructions
- 1
Whisk the flour, semolina, milk and mashed banana into a smooth, thick batter. Let it rest for 1-2 hours.
- 2
Stir in the fennel seeds just before you start frying.
- 3
Boil sugar and water with cardamom powder until a drop stretches into a single thread between your fingers. Keep it warm.
- 4
Heat ghee (clarified butter) in a flat pan. Pour small ladlefuls of batter to form small round pancakes.
- 5
Fry on medium heat until the edges turn lacy and golden. Flip and cook the other side.
- 6
Drain the fried malpua (sweet pancakes) and dip them briefly into the warm sugar syrup.
- 7
Arrange the malpua on a plate and scatter chopped pistachios over the top before serving.
Chef's tips
Resting the batter improves its texture and gives a mild tang. Keep the syrup warm rather than boiling hot so the malpua do not turn soggy.
Ingredient substitutions
- banana → a pinch of baking soda for lift
Storage
Best eaten fresh the same day; can be kept for a day at room temperature.
Reheating
Warm briefly in a pan before serving; avoid microwaving as it toughens them.
Common mistakes to avoid
- •Making the batter too thin, which makes flat, crisp malpua instead of soft ones.
Serving suggestions
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