Malpua

Malpua is a type of pancake served as a dessert. It originated in the Indian subcontinent and was mentioned in Rigveda almost 5000 years ago. Back then, it used to be called Apupa which although evolved over time, but the basic recipe still remains the same.

In 2nd century, a variation of malpua was known to be using wheat-flour along with sugarcane juice as mentioned in “A Historical Dictionary of Indian Food” by eminent food historian KT Achaya.

It is one of the most popular desserts across India and is consumed during all major festivals like Holi, Diwali, Navaratri, etc. It is also quite popular in Bangladesh, Pakistan and Nepal. Malpua is offered in Lord Jagannath Temple in the name Amalu and is part of the famous Chhappan Bhog.

Apart from the main ingredients, fruits, khoya, coconut, etc. can also be used for different variations. Malpua can be consumed as a whole or with rabdi or sugar syrup.

It is popular amongst diverse religious communities in India and beyond – Bohri community’s egg malpua during Ramzan, combination of atta & banana in Odisha, sweet potato malpua in Bengal, rabdi malpua in Rajasthan, malpua with fresh fruit in Bangladesh.