Malpua is one of the oldest sweet dishes traditionally prepared for Holi in North India. Its slightly sour fermented batter reflects the ancient practice of using curd for health benefits, and the sweet pancake is enjoyed alongside thandai and rabri during the festive colour‑splashed celebrations.

In Uttar Pradesh and Bihar, Malpua is often made with mawa and served with thick rabri. In Gujarat, a thinner batter with milk powder is common, and in Bengal, a banana‑infused version is popular. Each region adds its own spice blend, such as fennel or cardamom, to suit local tastes.

Authentic Malpua is shallow‑fried in ghee, soaked in warm sugar syrup, and presented on a large platter. It is typically accompanied by chilled rabri, a drizzle of thandai masala paste, and garnished with chopped nuts and saffron strands.

Besides Holi, Malpua is prepared for festivals like Diwali, Navratri, and special family gatherings such as weddings and religious ceremonies, where sweet dishes symbolize prosperity and joy.

Malpua’s unique combination of a fermented, slightly sour batter and a sweet sugar‑soaked finish sets it apart from other Indian sweets. The use of dairy solids like mawa or condensed milk gives it a rich, melt‑in‑the‑mouth texture that is both festive and comforting.

Common mistakes include over‑mixing the batter (which makes it dense), frying at too high a heat (causing burnt edges), and using boiling sugar syrup (which prevents absorption). Resting the batter and testing a small pancake first are essential steps.

Mixing baking soda with a little oil helps distribute the leavening evenly and prevents it from reacting too quickly with the acidic curd, giving a gentle rise without creating large air pockets.

Yes, you can fry the Malpua a few hours ahead and keep them immersed in warm sugar syrup in an airtight container in the refrigerator. Reheat gently in the syrup before serving to restore softness.

Each Malpua should be golden‑brown on both sides with a slightly crisp edge and a soft, porous interior. The surface should be glossy from the sugar syrup, and the pancake should retain a light, airy feel when pressed gently.

Malpua is done when the bottom is golden brown, the top surface shows small bubbles, and a quick flip reveals an equally browned underside. After soaking, the pancake should feel soft yet hold its shape.

The YouTube channel Chef Ranveer Brar specializes in Indian cuisine, offering detailed tutorials on traditional recipes, modern twists, and festive dishes, all presented with Chef Brar’s signature storytelling and culinary expertise.

Chef Ranveer Brar focuses on the cultural stories behind each dish, provides multiple ingredient alternatives for accessibility, and emphasizes authentic techniques like fermentation and the use of clarified butter, setting his tutorials apart from more generic Indian cooking channels.