Malpua – More Than Just a Sweet, It’s an Emotion
Malpua is not just an Indian sweet; it’s an emotion. Be it Holi celebrations, weddings, or just random sweet cravings, one bite of Rabri Malpua is enough to make your heart say, “Wah!”
But wait — is Malpua really just a sweet? Nope! It’s a sweet mystery with a history older than most of our civilizations. Let’s dive in.
History of Malpua – A Sweet with Divine Origins
Malpua is not a modern-day child of the kitchen. Its roots go back to the Rigveda era when its ancestor Apupa was made with barley flour, jaggery, and honey, fried in ghee, and offered to gods.
So yes, Malpua is that celebrity sweet whose first fans were the Devas themselves.
Imagine — your favorite Holi dessert was once a VIP Prasad!
Malpua in Ancient Food Blogging
Think food blogging started with Instagram? Wrong!
Our ancestors were the OG food bloggers.
- Vatsyayana’s Kamasutra and Someshwara III’s Manasollasa mention sweets like Apupa/Pupalika (early Malpua).
- No ring lights, no DSLR, no hashtags. Just palm leaves, ink, and a dedication to record recipes for eternity.
Truly, the first Malpua recipes were “documented” food vlogs of ancient India.
Is Malpua a Foreign Import?
Some people believe Malpua came from Iran or the Middle East. But history shows otherwise.
Our version predates theirs! In fact, it’s more likely that Malpua traveled from India to other regions, just like we added “Desi tadka” to chowmein and made it our own.
So, if Malpua had a passport, it would say:
Nationality – Indian. Global Citizen – Yes.
Regional Variations of Malpua in India
Like Bollywood actors who reinvent themselves, Malpua has many avatars across India:
- Bihar & Jharkhand: Served with Mahua liquor during Holi – a festival isn’t complete without it.
- Odisha: Known as Amrutapua, thinner and crispier, often served with kheer at Puri Jagannath temple.
- West Bengal: Called Pua, flavored with coconut and fennel seeds.
- North India: The legendary combo of Rabri Malpua, the Shah Rukh Khan–Kajol of Indian desserts.
Fun Truths and Vyanga About Malpua
- Golu-Molu Malpua: If the batter isn’t smooth, Malpua becomes fluffy outside but raw inside. Just like people who look confident outside but panic in interviews.
- The Sugar Dip Drama: A quick dip in sugar syrup is not enough. For true Malpua bliss, every bite should drip sweetness.
- Lazy Yet Legendary: Malpua seems easy — make batter, fry, dip. But one wrong step and you’ve created a sweet “dumbbell” instead of dessert.
Malpua – The Bollywood Hero of Indian Sweets
If Malpua were an actor:
- Looks? Golden, round, attractive.
- Role? Festival superstar.
- Fan following? From toddlers to grandparents.
Rabri-Malpua is the blockbuster Jodi of the sweet world — a hit in every season.
A Sweet Anecdote
Once, when asked what to offer in prasad, a pandit ji said:
“Anything sweet will do.”
Malpua was made, and it became such a hit that gods must’ve said:
“Now this deserves a permanent place on the menu!”
Why Malpua is Still Loved Today
From being an offering to gods in ancient India to being the star of Holi desserts today, Malpua has stood the test of time.
Next time you savor one, remember:
- You’re not just eating a sweet.
- You’re tasting thousands of years of culture, tradition, and divine approval.
And if it comes with rabri? Bas, zindagi set hai!
Malpua Zindabad, Rabri Malpua Amar Rahe!
So, which version of Malpua do you love the most — crispy Odisha-style, coconutty Bengali-style, or creamy Rabri Malpua?
Tell us in the comments and let’s keep this sweet tradition alive!
