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.
For the Sugar Syrup:
- 1 cup Sugar
- ¼ cup Water
- a pinch Elaichi
For the Pancakes:
- 1 cup All purpose flour
- ¼ cup Rice Flour
- 2 tsp Sugar
- a pinch Salt
- a pinch Baking powder
- 2 cups Milk - room temperature (I used Soymilk)
- 1 tsp Fennel seeds - coarsely crushed
- 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.
- Make the Pancakes: Combine dry ingredients in a medium bowl. Add the milk and whisk to make a smooth batter with no lumps.
- 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.
- Add the pancake to the sugar syrup for 2-3 minutes, then remove onto a plate.
- Drizzle the leftover syrup over the pancakes while serving. Top with chopped nuts if desired.