Tuesday 15 March 2016



It is like sweet pancakes, it is popular in India and Bangladesh. It is also served to Lord Jagannath Dev in his Sakala Dhupa (morning food served to the lord). During Paush Sankranti, Malpuas are prepared in Bengali homes. Malpuas along with mutton curry is served in many non-vegetarian Maithil homes during Holi. 
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It is made in many ways... All purpose flour (Maida) mixed with fennel seeds, sugar, curd and milk.. Or some times rice flour or Simolina along with banana is mixed with curd and shallow fried and dipped in sugar syrup. 

Here is my version of the Malpuas... 

Sugar Syrup
1 1/2 cup Sugar 
1 cup Water
Pinch of Saffron

Add all the above ingredients in a pan and let it simmer on medium heat till 1/2 string consistency is acquired. Take it off the flame and keep it aside. 

Malpua Batter 
1 1/2 cup All Purpose Flour 
1 cup Whole Wheat Flour
2 tbsp Cottage Cheese
2 tbsp Mava
Pinch of Salt
1 tbsp Sugar
2 Pinches of Cardomom powder
1/4 tsp Fennel seed powder
1/4 cup Curd
2 cups Milk or more as per requirement 
Ghee to Shallow Fry 

For Garnishing
1 tbsp Almond and Pistachio Flakes
4 tbsp Rabdi or Condensed Milk 

Take a mixing bowl,add all purpose flour, wheat flour, Mava, cottage cheese, salt, sugar,fennel seed powder and Cardomom powder. Mix it well. Add curd and milk as required to make a medium thick batter. Like a crepe batter. It's better to churn it in a blender to get a smooth batter. Take a pan, add ghee. Let it heat. Take a ladle full of the batter and pour it into the ghee. Fry the Malpuas till golden in colour on both the sides. Arrange the Malpuas on a plate, pour in the hot syrup on the the Malpuas. Pour the Rabdi or condensed milk on the Malpuas and garnish with almond and pistachio flakes... 

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