Malpoa
Bengalis are famous for their sweets. Yes, we are also known for our fish dishes, but who does not know about the famous rasgulla, or as we call it roshogolla?! This is one such delectable sweet from the land of Bengal. Sweet and fried, reminds you of donuts, right? Well, this is another sweet to represent that mouth-watering combination. Malpoa are medium sized flat and round sweets that are packed with a load of flavours. Do not let the simple look and ingredients fool you! Try it yourself, and see guests and family swooning over your cooking skills.
- Ingredient
- For the Batter
- 1/2 cup of maida
- 1/2 cup of suji/semolina
- 1 teaspoon of sugar
- 1 tablespoon of coarsely crushed fennel seeds
- of evaporated milk
- 1 teaspoon of cardamom powder
- Ingredients for the sugar syrup
- 1 cup of water
- 1 cup of sugar
- 2 to 3 whole green cardamom pieces
- Ingredients for deep frying
- Vegetable Oil
- A little Ghee
- Method
- Mix together all the ingredients mentioned under “For the Batter”. Mix well to form an even and thick batter, make sure there are no lumps. If needed, you can a little extra milk.
- Let it rest for around 2 hours. If in a hurry, one hour is fine as well.
- In a pan, take the ingredients under “Ingredients for the sugar syrup” and bring to a boil. Lower the flame and let it simmer till it reaches a “one thread consistency”.
- In another pan, take the oil and ghee for frying the malpoa.
- Take a ladle of medium size and pour one ladle of the mixture into the heated oil/ghee.
- Lower the heat to medium and flip over, after one side is set.
- When both sides become reddish brown, take it out and immediately immerse in the warm sugar syrup in the other pan.
- Take them out after 30 seconds, if you want a soft inside and crunchy exterior. For the softer mushy kind of malpoa, let it sit in the sugar mixture for a minute.
- Serve hot.
Note: You could serve with a scoop of vanilla ice cream. The cold and hot combination is just mouth-watering!