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 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.
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.