One preparation was a sweet cake called malpua, where barley flour was either fried in ghee or boiled in water, and then dipped in honey.

The batter for malpua in some areas is prepared by crushing ripe bananas or (in Bangladesh) coconut, adding flour, and water or milk.

Amalu (Malpua variety in Odia) is one of the Chapana Bhoga of Lord Jagannath and is included in the Sanja Dhupa (evening prayer).

The batter is left to stand for a few hours before being spooned into a kadhai of hot oil to form a bubbling pancake which should be crisp around the edges.

[3] Malpua in Nepal also known as Marpa is specially made in the Kathmandu Valley which uses maida, mashed up ripe bananas, fennel seeds, pepper corns, milk and sugar into a batter and prepared in a similar way as in India.