মালপোয়া || Bengali style Malpoa Recipe
Festivals and special occasions call for something sweet, which is traditional. Cakes and cookies are there throughout the year, but this time of the year makes us reach for those recipes which were once common in our Bengali household. This মালপোয়া (Malpoa) recipe is absolutely close to my heart. Malpuas are basically deep fried Indian pancakes which are dunked in a sugar syrup before serving. Mildly flavoured with Indian spices, it is very common during festive days.
Malpua or Bengali Malpoa, is one of my favorite Indian sweets. I remember when I was a kid, I would make my maternal granny make these on every alternate day, and she would happily oblige. Even after my mother would vehemently oppose this regular practice of indulging my demands, she would rarely give any heed to her own daughter.
That is why I love the recipe that she has used for all these years. Usually every time I would plan on making these instant malpuas, I would give her a call and she would readily give me the detailed recipe. I would literally sense her excitement in knowing that I would be making some Malpuas for myself and enjoy them afterwards. This post-cooking relish would be most often over the phone with her when I would tell her that her handmade versions were far more better than mine. A quick chuckle and she would declare that, that’s not possible because as per her belief, those who love to eat also cook well.
This has been kind of a ritual for both of us! On more than one occasion, I have told people that I belong to a family of good cooks. My mother, aunts and grandmothers, all are exceptionally well gifted in terms of culinary art. So, naturally I have an abundance of inspiration!
How to make Instant Bengali Malpua | Malpoa at home?
Many Malpua recipes call for kheer or khoya stuffing, but to be straight with you, I never keep these in my pantry on normal days. So, the best substitute is Chena or even, Paneer. This gives an equally best result without you having to run to the grocery store for a handful of Khoya.
Although you will find several recipes which doesn’t include either of khoya or chena. Those malpua recipes without khoya are also fine, although I feel they lack the richness. So, if you do not have khoya at home (which is quite natural), do not fret.
You may use several other options instead. For instance, leftover pedas, leftover rosogolla, curdle some of the milk and use the chena or paneer, etc. Simply mash them smooth before adding it to the flour. You will get an amazing texture to your instant malpuas.
So, here’s an easy Bengali malpua recipe which you should definitely bookmark.
Malpuas are basically deep fried Indian pancakes which are dunked in a sugar syrup before serving. Mildly flavoured with spices, this Indian sweet dish recipe of Bengali Malpua is very common during festive days.
- 1½ cups Maida or All-Purpose Flour
- 50 gms Paneer or Chena from 1/2 l of Milk.
- 1 Tbsp. Ghee
- A pinch of Salt
- 1 tsp. Saunf or Mouri or Fennel Seeds
- 1 tsp. Black Peppercorns
- 2 Black Cardamoms
- 1½ cups Milk
- 1/2 cup Sugar
- 1 cup Water
- Ghee + Refined Oil to Fry.
- Mix Sugar and Water, and boil it to make a syrup. Keep it aside.
Now, if you are using Paneer, then mash it very nicely in a mixing bowl, till it becomes smooth in texture. Even in case of Chena/Peda, mash it to make it smooth.
- To this, add Maida or Flour, Salt and Ghee. Mix everything very well.
Now, half crush the Fennel Seeds, Peppercorns and Black Cardamom Seeds.
I use Mortar & Pestle, you may give it a quick buzz in your chopper. Don’t make them into a fine powder, leave them coarse.
Now, mix it into the Maida mix.
- Now, gently add the milk into the mix and keep mixing it into a slurry. The batter has to be of the consistency like Shinni prosad or like that of the Besan slurry we make for deep-frying.
- Now, heat Ghee + Oil in a deep-frying pan. Pour 1 Tbsp. of the batter at a time. Do not try to spread it, let it flatten on its own. keep the heat on Medium-High. Once they turn golden, turn them and fry both sides well.
- Once done, dunk them into the Sugar syrup. Remove it from there after 2-3 minutes.
- I suggest you make one first, dunk it into the syrup and then check if it’s cooked properly in the inside as well. If you find it hard and the syrup hasn’t soaked properly, then you may add 1 tsp. Milk into the batter and make it a little runny. Adjust the consistency as per need. If you find your batter too runny, then add 1 tsp. Maida to get it right.
- You may serve it hot with some Payesh or chill it for better taste.