Malpua is an Indian pancake which is a delicious item for dessert. Unlike other pancakes, it is deep fried and later soaked in sugar syrup. Malpuas are especially served during festival seasons like in Holi, Diwali, etc. The recipe of malpua also varies in different part of India. My malpua is quite simpler and you can make it instantly.
One part of my childhood memories has carefully secured the taste of malpuas made by my paternal grandmother. As I have mentioned many time she was an ace cook and her recipes were so delightful and tasty. I remember the taste of bananas in her malpuas. At that time, I was a kid of 7 to 8 years, so I was not bothered about the recipe. Instead I concentrated on eating good foods.
Malpua & Memories…
I remember my paternal grandfather’s house in Bolpur where my grandparents lived. The kitchen was not in the house but adjacent to the house along with dining area without a table. My grandma was good in stitching as well and used to make mats for sitting using jute pieces with cross-stitch with wool. My job was to make the sitting arrangement by laying the handmade mats on the floor of dinning. Later she would make the food and serve immediately from the next door kitchen.
My grandma added flour and milk to the mashed banana along with fennel seeds and deep fried. As the ladleful of batter starts getting fried, the sweet smell of banana and fennel spreads all over increasing the appetite. Later my granny used to add them in sugar syrup for soaking. Finally, the fried beauties used to come to my plate then I would go to silent mode and concentrate on my sweet treat.
Though malpuas were especially made during festivals. However, I remember whenever there was leftover sugar syrup, malpua was made at home to use the leftover syrup. Earlier it was not available at shops and slowly it was a rare affair at home considering everyone’s health as it is deep fried and soaked in sugar syrup.
Now each sweet shops (in Bengal) has a dedicated tray for malpua. So whenever you wish you can have it, but the taste of malpuas from shops is unmatchable with the homemade ones. I always prefer freshly prepared hot malpuas.
Can I prepare malpua instantly ?
Of course! you can make malpua instantly. Here I am sharing an easy recipe of malpua (no it’s not my grandma’s recipe). I noted down this recipe from a cookery show long ago and stick to it whenever I have craving for malpuas.
Details about Malpua
In West Bengal, malpua is called as Malpoa. This popular Indian pancake, malpua is prepared in different states of India and known in different names. I read in an article that malpua is also popular in two of our neighbouring states Bihar and Odisha. Malpua is called as Amalu in Odisha and Pua in Bihar. As it has varieties of names, the preparations are also different but the taste is divine across all the regions.
Different ingredients were added to prepare malpua at different regions. Some places add fruits like banana, coconut in malpua. Mawa or khoya is also added in some malpua recipe. I also love chanar (cottage cheese) malpua and kheerer (reduced milk with sugar) malpua.
How do I serve malpua?
Indian pancake, Malpua is commonly served as dessert, however, I can have it anytime. I always prefer fresh and warm malpuas. If you are planning to serve malpua for your home party, you can always prepare them ahead of time and warm it in microwave. Later serve when your guests arrive. My husband also loves malpua topped with Rabri and let me tell you it tastes divine. When you are serving malpua with rabri I would recommend to serve it chilled.
Tips to prepare Malpua
- Consistency of the batter is the key for malpua. While making the batter of malpua, I make sure there is no lump in the batter. Hence, I keep stirring continuously to avoid any lumps of flour while adding milk in the batter.
- Heat the oil to the boiling temperature and then reduce the flame. Now slowly add a ladleful of batter into the oil and fry both sides until golden brown. Avoid high heat as it will burn the outer-side and inside of malpua will remain uncooked.
- I do not add too many malpuas in pan for frying. Because if I over-crowd wok or pan with malpuas, they have a tendency to get stuck on the edges. Therefore, malpuas lose the shape.
- Always add fried malpuas into warm sugar syrup for better soaking of syrup.
How do I adjust the consistency of the batter while making malpua?
Take the flour and semolina mixture in a bowl and slowly add milk little by little. I suggest to keep stirring the batter continuously to avoid any lumps of flour. If the batter is too thick then add little bot of milk to make it free-flowing consistency. On the other hand, batter should not be runny in nature. In that case, add little bit of whole wheat flour to make the consistency perfect.
- ~400 ml Milk
- 4-5 tablespoon Whole wheat flour/Atta
- ½ tablespoon Semolina/Suji
- 1 teaspoon Fennel Seeds
- ½ teaspoon Black Peppercorn, crushed
- 2-3 cups Refined oil, for deep frying
- 1 cup Sugar
- 1½ cup Water
- a pinch Saffron Strands
- Take 1½ cup of water in a pan and add 1 cup sugar and heat little to dissolve the sugar.
- Check the consistency of sugar syrup. If required add more sugar to make one thread consistency syrup.
- Add a pinch of saffron to give a nice color into it.
- Boil the milk till it reduces to almost half of its quantity. Allow it to cool. You can do this step previous day and store the milk in the refrigerator and bring it to room temperature while you are making the malpuas.
- Take whole wheat flour in a bowl and also add semolina.
- Now add the reduced milk into it to make a smooth consistent mixture.
- Now heat oil in pan and pour a ladle full of batter to form pan cake. Fry both the sides until it takes brown color.
- When both the sides are done, take it out and immerse in sugar syrup, wait for ten to fifteen minutes and serve it.
- Batter should be lump-free. If the batter is too thick then add little bot of milk to make it free-flowing consistency. On the other hand, batter should not be runny in nature. In that case, add little bit of whole wheat flour to make the consistency perfect.
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