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Bengali Malpua

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert
Cuisine bengali
Servings 4 serving


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.


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