Bengali Malpua | Video

Bengali Malpua is a delicious dessert widely made during festivals and special occasions. These are crispy on the outside, fluffy and juicy inside.

Ground fennel and cardamom add a unique flavor to these sweet pancakes. This post includes step by step instructions and the making video!! Do try this decadent dessert, I am sure you will love it as much as we do.

About the Recipe

Bengali cuisine is one of my favorite. I love the way they combine ingredients and spices to make the most scrumptious dishes. Lau bori, daler borar jhol and this comforting Bengali masoor dal are the absolute best.

Also when I think of Bengali cuisine, the first thing that comes to my mind is their amazing sweets. Rasogulla, sandesh, rasmalai and all the other delectable concoctions using milk and sugar. This aam kheer is a fantastic example.

Here I have another delicious Bengali dessert. Malpua is quite popular across most North Indian states. They are rich and decadent pancakes.

But these Bengali malpoa are quite easy to make with basic pantry ingredients. There is no need for mawa, khoya or even paneer. What makes these sweet pancakes unique is the addition of ground fennel. It adds a nice fragrance and aroma to the recipe.

These deep fried pancakes have crispy edges, soft and fluffy inside. Dunking them in sugar syrup makes them sweet and juicy. They are also great to make ahead of time.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make Bengali malpua:

• All purpose flour or maida
• Fine Sooji or semolina flour
• Sugar & salt
• Ground fennel and cardamom
• Baking powder
• Milk - traditionally milk that has been simmered until thick is used in the recipe. But to make an easy malpua recipe, I use store bought evaporated milk. If you cannot source evaporated milk, then simmer about 2½ cups of whole milk until it becomes 1½ cups.
• Oil, for deep frying

To make the sugar syrup, you will need:

• Sugar - I use regular white sugar.
• Cardamom pods
• Water

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to make malpua recipe Bengali style:

Make Malpua batter

In a medium size mixing bowl, combine all purpose flour, sooji, sugar, ground fennel, cardamom, salt and baking powder. Whisk well. Stir in evaporated milk and whisk to make a smooth batter with no lumps. Cover and set aside for at least 30 minutes.

Make Sugar Syrup

In a medium size pan on medium-high heat, combine sugar, water and cardamom pods. Bring the mixture to a simmer, then lower the heat and simmer until the syrup thickens.

Make Malpoa

Pour enough oil in a medium size to cover up to about ¼". Heat on medium flame.

Whisk the batter well and add the water to make a pourable pancake batter consistency. Gently pour ¼ cup of batter into the hot oil to form the pancake. Cook until the bottom is golden brown and top is almost set. Carefully flip the malpua and cook on the other side until golden brown.

Using a slotted spoon, remove the malpua from the oil and place on a paper towel lined plate. Repeat with the remaining batter. Add warm pancakes to the sugar syrup and let soak for 1~2 minutes. Remove onto a plate and serve warm or at room temperature.

Drizzle the leftover syrup over the pancakes while serving. Top with chopped nuts if desired.

Expert Tips

• I recommend using evaporated milk in the recipe. But if you cannot source evaporated milk, then simmer about 2½ cups of whole milk until it becomes 1½ cups.
• 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. So make sure to simmer it on medium flame for 3~4 minutes until thick.
• Make sure to fry the malpua on medium heat until golden brown and crispy all over. Not frying them enough will make them soggy when soaked in sugar syrup.
• To make this recipe a little healthy, shallow fry the pancakes in little oil instead of deep frying.
• Store leftover Bengali malpua in an airtight container in the fridge for up to 3 days. Warm them briefly in a microwave before serving.

You might also like

Here are a few more Indian desserts that you might like:

I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

Recipe Card

Bengali Malpua

Bengali Malpua is a delicious dessert widely made during festivals and special occasions. They are crispy on the outside and juicy inside.

Author: Pavani

Print Pin Rate

Cook ModePrevent your screen from going dark

Prep Time: 10 mins

Cook Time: 20 mins

Resting time:: 30 mins

Total Time: 1 hr

Course: Dessert

Cuisine: bengali

Servings: 10 servings

Ingredients

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For the Pancakes:

• 1 cup All purpose flour
• ¼ cup Fine sooji or semolina flour
• 2 tablespoons Sugar
• 1 teaspoon Fennel seeds, coarsely crushed
• ½ teaspoon Ground Cardamom
• ¼ teaspoon Salt
• ½ teaspoon Baking powder
• 1½ cups Evaporated Milk*, 1 12oz. can
• ½ cup Water
• As needed Oil, for deep frying
• As needed Chopped Pistachios or almonds, for garnish (optional)

For the Sugar Syrup:

• 1 cup Sugar
• ¼ cup Water
• 2 Cardamom pods, lightly crushed

Instructions

Make the Malpua batter:

• In a medium size mixing bowl, combine all purpose flour, sooji, sugar, ground fennel, cardamom, salt and baking powder. Whisk well. Stir in evaporated milk and whisk to make a smooth batter with no lumps. Cover and set aside for at least 30 minutes.

Make the Sugar Syrup:

• In a medium size pan on medium-high heat, combine sugar, water and cardamom pods. Bring the mixture to a simmer, then lower the heat and simmer for 3~4 minutes or until the syrup thickens.

Make Malpua:

• Pour enough oil in a medium size to cover up to about ¼". Heat on medium flame.

  Whisk the batter well and add the water to make a pourable pancake batter consistency. Gently pour ¼ cup of batter into the hot oil to form the pancake. Cook until the bottom is golden brown and top is almost set, takes about 2 minutes. Carefully flip the malpua and cook on the other side until golden brown, another 1~2 minutes.

  Using a slotted spoon, remove the malpua from the oil and place on a paper towel lined plate. Repeat with the remaining batter.
• Add warm pancakes to the sugar syrup and let soak for 1~2 minutes. Remove onto a plate and serve warm or at room temperature. Drizzle the leftover syrup over the pancakes while serving. Top with chopped nuts if desired.

Video

Notes

• I recommend using evaporated milk in the recipe. But if you cannot source evaporated milk, then simmer about 2½ cups of whole milk until it becomes 1½ cups.
• 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. So make sure to simmer it on medium flame for 3~4 minutes until thick.
• Make sure to fry the malpua on medium heat until golden brown and crispy all over. Not frying them enough will make them soggy when soaked in sugar syrup.
• To make this recipe a little healthy, shallow fry the pancakes in little oil instead of deep frying.
• Store leftover malpua in an airtight container in the fridge for up to 3 days. Warm them briefly in a microwave before serving.

Nutrition

Serving: 1Malpua | Calories: 301kcal | Carbohydrates: 39g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 122mg | Potassium: 147mg | Fiber: 1g | Sugar: 26g | Vitamin A: 92IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 1mg

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