However, malpua is believed to be the oldest-known indigenous Indian sweet. In fact, it is one of the first offerings to the residing deity at the Jagannath Temple in Odisha. Referenced in the Rigveda as ‘apupa’, in ancient times, malpuas were flat cakes made of barley flour, deep fried in ghee and dipped in honey before eating. As time passed, rice and wheat replaced barley. The Mughals added eggs to the recipe. Modern recipes include mashed ripe bananas and pineapples in the batter and may use cream and dry fruits as toppings. The basic method of preparation, however, has remained largely unchanged.
Today, the malpua is popular and is a must have during festivals like Holi, Diwali and the Ramadan.
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