Malpoa | Instant Bengali Malpua Recipe
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.
Servings 4 People
Ingredients
- 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.
Instructions
- 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.