Best Malpua Recipe with Coconut and Banana | Festive Indian Sweets

 

Malpua is one of those timeless Indian sweets that instantly brings back the warmth of festivals, family gatherings, and traditions. Soft, fluffy, and golden, these little delights are a celebration on their own. This version of Malpua is extra special—it carries the natural sweetness of ripe bananas and the rich texture of grated coconut, making each bite heavenly. Perfect for festive occasions like Holi, Diwali, or simply when you crave something indulgent, this Coconut–Banana Malpua is a treat you’ll want to make again and again. “If you love banana-based sweets, don’t miss my Ripe Banana Fritters Recipe. A crispy, golden delight that pairs perfectly with tea or as a festive snack.”

Ingredients:

·       1 cup maida (all-purpose flour)

·       ½ cup grated coconut (fresh or desiccated)

·       1 ripe banana (mashed well)

·       2 tbsp suji (semolina/rava)

·       2–3 tbsp sugar (adjust as per taste)

·       ½ cup milk (to make smooth batter)

·       ½ tsp fennel seeds (saunf)

·       2–3 green cardamoms (powdered)

·       Pinch of baking powder (optional for softness)

·       Ghee/oil for frying

·       For Sugar Syrup (Chashni):

·       1 cup sugar

·       ½ cup water

·       2–3 drops rose water / few saffron strands (optional)

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Preparation:

·       Make the batter:

·       In a mixing bowl, mash the ripe banana smoothly.

·       Add maida, suji, grated coconut, sugar, fennel seeds, and cardamom powder.

·       Pour milk gradually and whisk into a smooth, lump-free batter (thicker than dosa batter, but pourable).

·       Cover and let it rest for 30 minutes.

·       Prepare sugar syrup:

·       Heat sugar and water together till it forms a sticky consistency (1-string).

·       Add rose water or saffron if desired. Keep warm.

·       Fry the malpuas:

·       Heat ghee or oil in a flat pan.

·       Pour a ladle of batter and let it spread naturally into a round shape.

·       Fry on medium flame till golden brown on both sides.

·       Drain excess oil.

·       Dip in syrup:

·       Immediately dip the hot malpua into warm sugar syrup for a few seconds.

·       Take out and arrange on a plate.

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Serving Suggestion:

Serve hot Coconut-Banana Malpua topped with a drizzle of rabri or sprinkled with chopped nuts. Best enjoyed during festive evenings