Bengali sweets are the best in India. If you have any doubt take it up with our Rasgolla, Chamcham and Sandesh. Even though Malpua is a generic Indian sweet which every region prepares differently, the Bengali version stands apart with a distinct taste of fennel and its crispiness. In the Northern parts of India Malpua is made out of khoya and maida whereas in Bengali household suji or semolina is used instead.
Couple of days back one of my cousins called up to get the recipe. I made the crispy malpuas which are immediately taken out after a quick dip in sugar syrup. You may also soak them for awhile and make a more soft and soggy version.
Ingredients For Batter
1/2 cup maida or all purpose flour
1/2 cup suji or semolina
1tbsp. fennel seeds crushed
300ml. evaporated milk (If you are using whole milk, take 500ml of the milk and thicken the milk to 300ml. by boiling)
Ingredients for sugar syrup
- 1 cup water
- 1 cup sugar
- 2-3 whole green cardamoms
Ingredients for frying
- Oil for deep frying
In a mixing bowl take all the ingredients listed under “Ingredients For Batter” and mix it well so that there are no lumps inside it. If you feel this is too thick add little milk.
Allow it to rest for 1-2 hrs.
In a saucepan take sugar, water and cardamom pods and boil them together till you get a syrup of one thread consistency (thin consistency).
In a frying pan heat sufficient oil for deep frying.
Pour a ladleful of batter in the oil to form a small pancake of 2” – 2.5” diameter.
Fry on medium heat. Cook one side then flip it over.
When both sides turn brown remove them with a slotted spoon and immediately immerse in sugar syrup. Leave it for maximum 30seconds.
Remove and serve hot.