Malpua

Everybody is in the festive mood, and keeping that in mind, I am sharing another sweet recipe which is very popular during festivals in many parts of India - the Malpua!

Malpuas are commonly served in West Bengal during festivals, either as a snack or sweet. In different parts of the country you will find a variation of this malpua, like the ones made with bananas, pineapples and mangoes.

I make malpuas exactly the way my mother makes it.

For Malpua:

Condensed milk (Milkmaid) - 1/2 tin (200 gm)
Madia - 50 gm
Semolina (suji) - 100 gm
Warm water - 200 ml
Salt - a pinch
Baking powder - a pinch

For sugar syrup:

Sugar - 3 cups
Water - 4 cups

Oil for frying

Soak semolina in warm water for 15 to 20 minutes. Next add condensed milk, maida, baking powder and salt. Mix well.
For the sugar syrup, mix sugar and water in a thick bottomed pan. Bring it to a boil. Keep aside.
Heat oil in a wide flat bottomed pan. Pour a ladle full of batter to form small flat round shapes (like pancakes) of about 2" to 2.5" diameter. Cook on slow to medium heat. Fry the malpuas on one side and then turn and fry the other side till it is light brown in colour.
When both sides are done, drain the excess oil and immediately immerse in the sugar syrup. Leave it in the syrup for about half a minute.
Once soaked, remove the malpua from the sugar syrup. Serve hot.