Bengali Malpua Recipe | Malpua Recipe
Bengali Malpua Recipe

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Bengali Malpua Recipe | Malpua Recipe

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Ingredients

Adjust Servings:
• FOR BENGALI MALPUA BATTER
2 cups All purpose flour (maida)
1 cup Milk
2 tbsp Semolina (rava/suji)
1/2 tsp Sugar
1 tbsp Fennel (sounf)
1/2 cup Raisins (kismis)
4 chopped Almond (badam)
1/4 tsp Cardamom Powder (hari elaichi powder)
1/4 cup chooped Dry coconut (gari)
1/4 tsp Baking soda
Ghee for deep frying
• FOR BENGALI MALPUA SUGAR SYRUP
2 cups Sugar
3 cups Water
1 tsp Kewra Water (kewra jal)
1/4 tsp Saffron (kesar)
1/4 tsp Cardamom Powder (hari elaichi powder)

Nutritional information

380
Calories
51g
Sugar
86g
Carbohydrates

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Bengali Malpua Recipe…..Malpua is a very popular Indian sweet. It's very easy to make malpua at home. Maida, milk, rava.......

Ingredients

  • • FOR BENGALI MALPUA BATTER

  • • FOR BENGALI MALPUA SUGAR SYRUP

Directions

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Bengalo Malpua Recipe
Bengali Malpua Recipe

BENGALI MALPUA RECIPE | HOLI RECIPE

Bengal Malpua Recipe.Malpua is very popular in India. It is simply a pancake served hot as a dessert. Malpua is very popular in Bengal, Orissa, Bihar, Maharashtra and Rajasthan. There are several recipe of Malpua. In Bengal people mix ripe banana in Malpua batter. In Bihar people mix sugar in Malpua batter prior to deep frying it. In some state people use milk to make batter and in some state people use curd to make batter. Malpua along with Mutton curry is served in many non-vegetarian Maithil home during Holi.
My recipe of Malpua is made from milk, maida (all purpose flour), sugar syrup and dry fruits. You can use water instead of milk to make batter.

Steps

1
Done

SOAK SAFFRON

At first, in 1/2 cup warm water soaks saffron.


2
Done

MAKE MALPUA BATTER

In a big bowl (steel/glass) add all the batter ingredients and mix it properly in one direction till Malpua batter becomes fluffy. Now leave it for 1 hour(at least 1/2 hour).

3
Done

PREPARE SUGAR SYRUP

Meanwhile; You can prepare your sugar syrup. For making sugar syrup for Malpua at first in a kadhai/pan add sugar and water when it starts boiling, reduce the flame and let it boil for 10 minutes. Now add kewra water, cardamom powder and soaked saffron in it, mix it properly and switch off the flame

4
Done

CHECK MALPUA BATTER CONSISTENCY

For making Malpua always use a flat base frying pan. Fill frying pan with ghee never more than 3 cm in height. Heat ghee (not too much). To check your batter consistency, pour 1/2 tsp batter in ghee if it spreads quickly and too much then add some maida in it, but if batter doesn't spread and making very thick Malpua then add some milk/water in it.

5
Done

MAKE MALPUA

For making Malpua pour 1/2 cup Malpua batter in ghee on low flame. You can make 3-4 Malpuas at a time as per your pan size.



6
Done

MAKE MALPUA BROWN

Cook your Malpuas on low flame, until become brown from bottom, then flips all maps and cook again until become brown from the bottom.

7
Done

SQUEEZE MALPUA

Now place one Malpua on puniya and press this Malpua with spatula to squeeze ghee from Malpua. This step is very important because if you will not squeeze out ghee from Malpua properly, then it would not soak the sugar syrup and hence your malpua would not be sweet and tasty.

8
Done

DIP IN SUGAR SYRUP

After squeezing ghee from Malpua dip it in hot sugar syrup for 10 minutes and then take out Malpua from sugar syrup. In this way make all Malpuas. Your Malpua is ready serve it with Mutton curry, Rustic chicken curry, Masala chola, and Kofta.

9
Done

TIPS

• Always soak Malpua in hot sugar syrup.

• If you want to make your Malpua long lasting or for traveling then mix Malpua batter with water.

• You can replace rava with 1/2 mashed banana.

• You can re use it's sugar syrup for making Bundiya or Motichur ke Ladoo.



Badhiyakhana

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