Malpua is a popular dessert from Bengal and Orissa. It is cooked in every household during holi, poush sankranti or makar sankranti.
Preparation Time : 20 minutes
Cooking Time : 30 minutes
Total Time : 50 minutes
Makes : 8-10 malpua
For the batter –
- Plain Flour or Maida (1/2 cup)
- Semolina or Sooji (1/2 cup)
- Milk (1/2 cup)
- Water (1/2 cup)
- Baking Powder (1/8 tsp)
- Sugar (2 tbsp)
- Fennel Seeds or Saunf (1/2 tsp)
- Cashew Nuts, Raisins, Almonds (2 tbsp) /chopped
- Vegetable Oil or Ghee (for deep-frying)
For the sugar syrup –
- Water (1 cup)
- Sugar (1/2 cup)
- Cardamom (3)
- Saffron (6-8 strand
Preparation of malpua :-
- Take the plain flour, semolina and baking powder and put in a bowl and make a smooth mixture by adding milk and water.
- Add sugar, fennel seeds and chopped dry fruits into the mixture and mix it well so that there are no lumps inside it. Put the mixture aside till you preparing for the sugar syrup.
- To make the sugar syrup, take a heavy bottom pan and add 1 cup of water. Bring it to boil. Add 1/2 a cup of sugar and stir until the sugar dissolves completely into the water. Add Saffron strands and cardamom. Boil the syrup till you get of one thread consistency (thin consistency) . Keep aside to cool down.
- In a pan, heat sufficient oil for deep-frying.
- Pour a small ladle full of batter in the center of the pan without spreading it. Fry on medium heat. Cook one side then flip it over.
- Use a slotted spoon to drain the Malpua and place it in the sugar syrup immediately. Fully immerse the Malpua in the sugar syrup and let it sit for half a minute.
- Remove and serve hot.