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Crispy, Fluffy Malpua

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5 from 2 reviews

This Malpua recipe from Rai in West Bengal yields the crispiest, fluffiest Malpuas imaginable! Includes a recipe for cardamom and saffron syrup.

Ingredients

Scale

Malpua

  • 1 1/4 cups (160 g or 300 ml) All purpose flour (Maida)
  • 6 tbsp (50 g) Milk powder
  • 3 tbsp (30 g) Semolina flour (Suji/Sooji/Rawa)
  • 2 tbsp White sugar
  • 1/2 tsp Baking powder
  • 1 tsp Fennel seeds (Saunf)
  • a small pinch of Salt
  • 1 1/2 cups Milk
  • Ghee/Oil for frying

Syrup

  • 1 cup and 2 tbsp (220 g) White sugar
  • 110 ml Water
  • 2 Green cardamom pods, smashed to reveal the seeds (or 1/2 tsp green cardamom powder)
  • 1 pinch Saffron strands (optional)
  • Chopped almonds and pistachios to garnish

Instructions

  1. Whisk together the flour, milk powder, semolina, sugar, baking powder, salt and fennel seeds. Pour the milk into the dry ingredients, whisking continuously to achieve a smooth batter, without lumps. Add Take care not to overmix. Let the batter rest while you make the syrup.
  2. Add the sugar, water, smashed cardamom pods and saffron strands to a saucepan, stir and put on high heat. Take care not to stir while it is bubbling away or else the syrup will crystallise. Let the syrup cook till it thickens. Turn off the heat but keep the syrup on the stove to keep it warm.
  3. Fill a frying pan with about 1/2 inch of ghee/oil (enough to cover the base of the pan) and let it heat up. Take a small ladle of the batter, pour in the middle of the hot oil and spread it around till it achieves a circular shape. Let cook on one side till golden brown (the edges turning brown and crispy is your indication to flip), flip and cook the other side till golden brown as well. Remove from ghee/oil, let drain on a paper towel for just a few seconds and immediately transfer to the syrup.
  4. Continue cooking the remaining batter, replenishing the ghee/oil as required and immediately transferring the cooked malpuas to soak in the warm sugar syrup.
  5. Serve the malpuas immediately as this Bengali sweet dish is best enjoyed warm, with the syrup drizzled on top and garnished with chopped almonds and pistachios.

Notes

Make sure to listen to Rai on The Storied Recipe Podcast, Happy Holi! All About The Festival of Colours while you make her Malpua Recipe!

Nutrition

Find it online: https://thestoriedrecipe.com/malpua-recipe/