Malpuas’ history dates back to early Vedic times and is popular in Northern and Eastern India. Some food historians consider the sweet treat to be one of ancient Bharat’s earliest desserts. Apupa (Malpua) was a delicious cake made by frying barley flour in ghee or boiling it in water and then dipping it in honey. India’s Oldest Dessert, it’s a dessert that is popular in nearly every street and household across India and the subcontinent.
The first reference to these sweetmeats is in the Rigveda where it is referred to as Apupa. This, the oldest of four Vedas, even mentions the recipe of the Apupa.
In fact, food appears to be an essential motif throughout the Rigveda, and it even asserts that via food, ignorance and bondage are broken. A Rigvedic page with a sentence that translates as “The Lord of Immortality, which becomes greater yet by eating.” It’s no surprise that the early Aryans who wrote the Rigveda utilized barley to make Malpuas. This was the major point.
Similarly, honey was the first sweetener discovered and was utilized widely by the Apupa. From the Rigvedic period circa 1500 BCE through the Gupta period in 400 CE, there are numerous allusions to the early Malpua and its changing makeup. Throughout this period, the Apupa is referenced as a delightful treat served to welcome guests.
Apupa and its preparation are mentioned in Buddhist and Jain canonical literature, as well as later Vedic works such as the Upanishads and the Brahmanas. There is even mention of frying the Apupa in ghee or clarified butter, which was then mixed with intoxicating Soma juice. The Apupa’s numerous preparations demonstrate the excellent culinary expertise of the time.
The flavour of the sweetmeat evolved throughout time. Apupa was prepared using wheat flour, milk, clarified butter, sugar, and species cardamom, pepper, and ginger, according to literature from the second century CE. Pupalika was a tiny cake made at the time of rice or wheat fried in ghee with jaggery inside. Stuffed Apupas were also popular during the time.
Apupas absorbed various cultural influences over time and assumed the form of Malpua. Malpua with eggs and mawa was a favourite treat in several Islamic courts.
Today, Malpua made with refined flour as the base is served as a dessert or a snack originating from the Indian subcontinent, Pakistan, Sri Lanka, Nepal, and Bangladesh.
In some locations, the batter for Malpua is prepared by mashing ripe bananas or (in Bangladesh) coconut, then adding flour and water or milk. Cardamoms are sometimes finely seasoned into the mixture. It is deep-fried in oil and served immediately. In Odisha, Malpua fritters are dipped in syrup after being fried. Prior to frying, sugar is added to the batter in the Bihari form of this dish.
Other variations of Malpua use pineapples or mangoes or other seasonal fruits instead of bananas. Bengali, Maithili, and [Odyia Malpua] is traditionally made only with thickened milk and a little flour (sometimes rice flour instead of wheat flour) in a pouring consistency and fried in a big wok.
Malpua does not contain fruit in northern India, particularly in Delhi, Uttar Pradesh, Bihar, Punjab, Haryana, and Rajasthan. Malpua is a popular sweet to make on the occasion of Holi, Ramazan Eid, and Christmas. It is best when eaten hot!!!
Malpua in Nepal also known as Marpa is specially made in the Kathmandu Valley using maida, mashed up ripe bananas, fennel seeds, peppercorns, milk, and sugar into a batter and prepared in a similar way as in India. Being a valley country, the hot Malpuas are a welcome sight for locals as well as tourists. Relished with milk, Marpa is also prepared during national and cultural festivals.
Malpuas are prepared for iftaar all over India and Pakistan (meal to break the fast). Made with maida, rawa, eggs, castor sugar, and khoya/mawa, is deep-fried. Before serving, Malpuas are dipped in a sugar syrup, later topped with fresh cream or rabdi.