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. I was a kid of 7 to 8 years so hardly I was bothered about the recipe then and more concentrated on eating good foods. 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. She was good in stitching as well and used to make mats for sitting using jute pieces with cross-stich with wool. My job was to make the sitting arrangement by laying the mats on the floor of dinning and she would make the food and serve immediately from the next door kitchen. Flour and milk added 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. After it was soaked and come to my plate then I would go to silent mode and concentrate on my sweet treat.
Though malpuas were especially made during festivals but 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. Here I am sharing a simple recipe of malpua (no it’s not my grandma’s recipe) which I saw in a TV show long ago and stick to it whenever I have a craving of malpuas.
Here I am sharing some of the details related to malpua.
Many people serve 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.
Few tips to prepare Malpua
1. Consistency of the batter plays an important role in the preparation of malpua. While making the batter of malpua, make sure there is no lump in the batter hence stir continuously to avoid any lumps of flour when you add milk in the batter.
2. 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 will remain uncooked.
3. Avoid over-crowding your wok or pan as the malpuas have a tendency to get stuck on the edges and later lose the shape.
4. Sugar syrup should be warm when you are adding the fried malpua for soaking.
5. Adjust the consistency of batter by adding milk when it’s too thick and adding flour when it’s too thin. The batter should be free-flowing neither too thick nor too thin.
Preparation time: 5 mins
Cooking time: 1 hr
Yields – 7 to 8 nos
How to make Malpoa at home?
Milk – 400 ml (approx)
Whole wheat flour/Atta – 4 to 5 tablespoon
Semolina / Suji – 1/2 tablespoon
Fennel seeds – 1 teaspoon
Black Pepper corn – crushed, 1/2 teaspoon (optional)
Sugar – 1 cup
Water – 11/2 cup
Saffron strands – a pinch
Making of Sugar Syrup
Take 11/2 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.
1. 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.
2. Take whole wheat flour in a bowl and also add semolina.
3. Now add the reduced milk into it to make a smooth consistent mixture. The batter should be lump-free.
4. 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.
5.When both the sides are done, take it out and immerse in sugar syrup, wait for ten to fifteen minutes and serve it.
If you are making malpuas using this easy recipe with minimal ingredients don’t forget to share with me.
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