Different types of Maalpua,

Ripe banana was an ingredient in that pua and it was not soaked in sugar syrup at all. It was always soft and fluffy. My mom used to make another type of pua which she called Ras Pua. In this variety of Pua, deep-fried Pua was soaked in sugar syrup that was infused with green cardamom powder and Saffron. Family traditions are the most amazing things- you remember them when you are all grown up and these things make you nostalgic all the time. At my home, my parents used to prepare so many things for us and guests who used to visit us. I have seen my mom use a special type of pan, which was made of iron and was totally flat bottomed. She used to make the batter and always kept it to rest for some time. Later on, she used around big ladle to scoop the batter. She dropped that batter in clarified butter/Desi Ghee. She cooked it quite slowly on medium/slow flame with a slotted spoon. It looked golden brown in color and its outer layer was crisp with an inside that was amazingly soft. It was one of the most wonderful things I have tasted to date. She used saffron soaked sugar syrup for her Ras Pua and saffron gave it a distinct, lovely fragrance as well the lovely hue of orange/yellow. The only difference was that she never used Khoya/mawa in her Pua. Later on, when we got exposed to different cuisine and food we tasted this Pua called Maal Pua. It is the most famous cousin of our humble Pua. It has a distinct glamour attached to it. My kids love both versions, so I make both of these with the same passion.

Important Points to Remember While Making the Maalpua/Malpua in saffron syrup

  1. After making the batter, always let it rest for 15 minutes to 30 minutes.
  2. Don’t overcrowd the pan- if you are using a small pan, make one at a time.
  3. Always use a round ladle that will make your Maal- Pua round. Always use the same amount of batter to make all so that their size is the same.
  4. Always use medium/low flame for frying.I prefer frying in desi ghee, which gives amazing flavour.
  5. Flip it very carefully, after the edges are crispy and the centre looks fluffy.
  6. First make sugar syrup so that you can drop the Maal -Pua in it just after frying. The syrup shouldn’t be very thick.
  7. If you like my recipe, please like my page and follow. Thanks.

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