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    Home » Dessert » Indian Dessert » Bengali Malpua

    Bengali Malpua | Video

    Published: Mar 7, 2022 by Pavani · 11 Comments

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    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.

    Plate with a stack of crispy sweet pancakes.

    Table of contents

    • About the Recipe
    • Ingredients
    • Instructions
      • Make Malpua batter
      • Make Sugar Syrup
      • Make Malpoa
    • Expert Tips
    • You might also like
    • Recipe Card

    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.

    Brass plate with a stack of Bengali malpua topped with chopped pistachios.

    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.

    Hand holding a piece of pancake.

    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
    Ingredients needed to make pancake - details in recipe card.

    To make the sugar syrup, you will need:

    • Sugar - I use regular white sugar.
    • Cardamom pods
    • Water
    Ingredients needed to make sugar syrup - details in recipe card.

    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.

    4 panel photo showing the making of the batter.

    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.

    2 panel photo showing the making of sugar syrup.

    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.

    4 panel photo showing the frying of pancakes and dunking them in syrup.

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

    Top view of a gold plate with Bengali malpua.

    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:

    • Jars of gulab jamun pudding
      Gulab Jamun dessert with Custard
    • Indian Style Milk Fudge | Step by Step Recipe
    • Easy Mango Kulfi Recipe with Step by Step Instructions
    • Black plate with a stack of almond fudge
      How to make Mixed Nut Katli | Burfi
    Pin image with a stack of malpoa.

    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

    Plate with a stack of Bengali malpua.

    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
    Prevent your screen from going dark
    Prep Time: 10 minutes mins
    Cook Time: 20 minutes mins
    Resting time:: 30 minutes mins
    Total Time: 1 hour hr
    Course: Dessert
    Cuisine: bengali
    Servings: 10 servings

    Ingredients

    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
    Get Recipe Ingredients

    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
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Nupur

      November 20, 2012 at 1:30 am

      OMG Pavani they look too good! No deep frying? I'm really going to have to try these.

      Reply
    2. Global Tastes & Travels Inc.

      November 20, 2012 at 1:52 am

      i have seen these often and always want to try - yours look too good

      Reply
    3. Global Tastes & Travels Inc.

      November 20, 2012 at 1:52 am

      i have seen these often and always want to try - yours look too good

      Reply
    4. Jayashree

      November 20, 2012 at 4:42 am

      Haven't tried making malpuas though I've read a lot about them. Looks delectable, Pavani.

      Reply
    5. Priya Suresh

      November 20, 2012 at 9:36 am

      Loving ur version of mapluas, have to make some.

      Reply
    6. Rajani S

      November 20, 2012 at 12:52 pm

      The clicks are so beautiful, Pavani! Yeah, the perfect dessert for this week's BM 🙂

      Reply
    7. Nivedhanams Sowmya

      November 20, 2012 at 7:46 pm

      wow did not know that there us a version of Malpua in Bengal!! love these delicious malpuas!!SowmyaOngoing Event - CWF - Whole Wheat FlourOngoing Event - Eggless Bakes and Treats

      Reply
    8. Srivalli

      November 23, 2012 at 5:15 pm

      The pictures are so tempting Pavani...I have only tried with deep frying, shallow frying sounds so healthy..:)

      Reply
    9. PJ

      November 25, 2012 at 1:53 pm

      Love this authentic yet healthy version of the dessert. Your clicks rock!!

      Reply
    10. rekhas kitchen

      December 01, 2012 at 7:50 am

      They looks realy realy fantastic you made them so perfect so tempting

      Reply
    11. Archana Banerjee

      January 12, 2024 at 2:03 pm

      5 stars
      Really good recipe, Malpoa turned out soft and fluffy, not too sweet and was very easy to follow

      Reply

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