Malpua in northern India, particularly in Uttar Pradesh, Bihar and Rajasthan, don't contain fruit. Bengali, Mailthili and Odia malpua is traditionally made only with thickened milk and a little flour ( sometimes rice flour instead of wheat flour). Other variations of Malpua use pineapples or mangoes instead of bananas. The Bihar version of the dish has sugar added to the batter prior to frying. In Odisha the malpua fritters are dipped in syrup after they are fried. The mixture is sometimes delicately seasoned with cardamoms. The batter for malpua in some areas is prepared by crushing ripe bananas, or coconut, adding flour and water or milk. It is very popular dish in Odisha, where it is served to Lord Jagannath of Puri. There are many variations of Malpua, based on the region it is prepared. Dipped in sugar syrup and served warm with rabdi, this combo is simply heavenly! Malpua are delicious sweet treats, soft and fluffy in the center and crisp at the edges. It is basically a fried pancake coated in sugar syrup and served with rabdi (sweetened thickened milk). Malpua is a traditional dessert popular in Indian states of Rajasthan, Uttar Pradesh, Bihar, West Bengal ,Orissa and Maharashtra.
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