Bengali Style Malpua
Bengal is known for its wide variety of sweets & sandesh, and the festivities along with the wedding season calls for something sweet and traditional! And what better dessert is there for winter than the juicy and delicious Malpua?
Let’s face it – if there is one dish that is enjoyed by every Bengali, it is none other than the Malpua. Although it is made differently in other regions of India, the Bengali recipe stands out quite authentically. Malpua simply put, is nothing but Bengali style pancakes that are dunked in warm sugar syrup. It might come off as a complicated dish but on the contrary, it is quite easy to prepare.
Give this dessert a try with simple ingredients which we believe are already there in your kitchen!
Ingredients :
For the batter –
- ½ cup all-purpose flour
- ½ cup semolina
- 1 tsp sugar
- 1 tsp crushed fennel seeds
- 300 ml. evaporated milk
- Doctors Choice Refined Soybean oil
For the sugar syrup –
- 1 cup sugar
- 1 cup water
- 3 whole cardamoms
Method :
In a large mixing bowl, take all the dry ingredients for the batter and mix it well together. After this, gently introduce the evaporated milk into the dry ingredients to form a smooth batter. Ensure that the batter is well mixed so that there are lumps inside it.
Cover this mixture and allow it to work its magic as you set it aside to rest for about 2 hours.
The next step is to make the best part of the Malpua – the syrup. Take a saucepan and add in it the sugar, water and cardamom pods. Boil them together till your kitchen is filled with the scent of sweet sugar syrup with the scent of cardamom. You will know it’s complete when you achieve a thin syrup-like consistency.
Take a frying pan and pour in a generous amount of Doctors Choice Refined Soybean Oil. This is required to deep fry the batter.
Once the oil is hot enough, gently pour a ladleful of batter into the oil. Perform this step in a manner such that you can create pancake-like shapes into the oil.
Fry the batter on medium heat and flip it over once a side is cooked. Both sides should have a golden yet brownish colour once it is completely cooked. Once you drain the excess oil, take it out of the oil and immediately dunk it into the syrup for about 30 seconds.
Serve the Malpua while it is still hot for the best taste!
