Bengali Malpua

When I think of Bengali cuisine, the first thing that comes to my mind is Bengali sweets, rasogullas, sandesh and all the other delectable concoctions using milk and sugar. So when cooking Bengali dishes for BM# 22, it only makes sense to end this week with a delicious Bengali dessert.

Bengali Malpua

I wanted to try a dessert that is not milk based, since I wanted my husband to try and also I was short of time. When I found the recipe for Bengali Malpuas on Hare Krsna site, I decided to give it a try. Malpuas are nothing but Bengali pancakes made with flour that are dunked in sugar syrup.

Bengali Malpua

Consistency of the sugar syrup is very important in this dish. If it is too thin, then the pancakes will become soggy and fall apart and if it too thick then the pancakes won't absorb the sugar. These pancakes are deep fried traditionally, but I shallow fried them for a slightly healthier dessert.

When I think of Bengali cuisine, the first thing that comes to my mind is Bengali sweets, rasogullas, sandesh and all the other delectable concoctions using milk and sugar. So when cooking Bengali dishes for BM# 22, it only makes sense to end this week with a delicious Bengali dessert. I wanted to t...

Bengali Malpua

Summary

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  • Coursedessert
  • Cuisinebengali
  • Yield4 servings 4 serving
  • Cooking Time20 minutesPT0H20M
  • Preparation Time10 minutesPT0H10M
  • Total Time30 minutesPT0H30M

Ingredients

For the Sugar Syrup:
Sugar
1cup
Water
¼cup
Elaichi
a pinch
For the Pancakes:
All purpose flour
1cup
Rice Flour
¼cup
Sugar
2tsp
Salt
a pinch
Baking powder
a pinch
Milk - room temperature (I used Soymilk)
2cups
Fennel seeds - coarsely crushed
1tsp

Steps

  1. Make the Sugar Syrup: Combine water and sugar in a small saucepan. Bring the mixture to a boil and simmer until the mixture gets to 1 thread consistency. Keep warm.
  2. Make the Pancakes: Combine dry ingredients in a medium bowl. Add the milk and whisk to make a smooth batter with no lumps.
  3. Add enough oil to cover the bottom of a saute pan up to about ¼". Heat on medium high flame, add 2-3 tbsp of batter into the oil to form the pancakes. Cook until the they turn golden brown allover.
  4. Add the pancake to the sugar syrup for 2-3 minutes, then remove onto a plate.
  5. Drizzle the leftover syrup over the pancakes while serving. Top with chopped nuts if desired.
Bengali Malpua

Lets check out what my fellow marathoners have cooked for BM# 22.

Bengali Malpua
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