Malpua—an easy Indian dessert2014-09-27
- Yield : 12
- Servings : 6
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 30m
Malpua, one of the most famous sweets in Eastern India is made very often for festivals specially in Bengal and Orissa. With my mother-in-law over for a few more weeks and Durga Pujo coming up, we have been treated everyday to plenty of treats, like this one.
I have brought to you the simplest version that is both quick to make and just as delicious.
- Sugar—1 cup (for the syrup)
- Water—1 cup (for the syrup)
- All purpose flour— 1/2 cup (for the batter)
- Milk—1 1/4 to 1 1/2 cup (for the batter)
- Semolina—2 tbsp
- Black cardamom seeds- 1 pod
- Fennel seeds—1/2 tsp
- Oil for frying.
Method for the Syrup
Boil sugar and water in a saucepan on a medium/ slow fire until it reaches a one-string consistency. This should take 10 minutes. Keep stirring at the beginning till sugar dissolves. Be watchful . Do not let the sugar caramelise.
Method for the Malpua
1. Mix the semolina, flour and milk. The batter should be runny, but not watery; slightly thicker than crepe batter.
This recipe can be varied and made even more decadent with the addition of 2 heaped tablespoons of coconut or/and khoya.
For more dessert recipes, please check