Malpua are fritters or pancakes served as a dessert or a snack in the Indian subcontinent. They are commonly served in West Bengal during festivals, like Diwali, Holi.. In different parts of the country you will find a variation of this malpua, like the ones made with bananas, pineapples, mangoes and even with cottage cheese (paneer).
Ingredients (makes 10)
- Condensed milk – 1/2 tin (200 grams)
- All Purpose Flour (Maida) – 50 grams
- Semolina (suji/rava) – 100 grams
- Warm water – 200 ml
- Salt – a pinch
- Baking powder – a pinch
- Fennel seeds (Saunf) -1/2 teaspoon
- Oil – for shallow frying
For sugar syrup:
- Sugar – 3/4th cup ( you can even substitute it with jaggery…but reduce the quantity, then).
- Water – 1 cup
Soak semolina in warm water for about 15 to 20 minutes.
To this, add condensed milk, flour, baking powder and the salt. Mix well.
In order to prepare the sugar syrup, mix sugar and water and bring it to a boil. Keep aside.
Meanwhile, heat oil in a saucepan. Pour a ladle full of batter into the oil to form small flat round shapes.
Fry the malpuas on one side and then fry the other side till both sides are a nice golden brown. Do note to cook it at a low-medium flame only, else the malpuas will burn/insides won’t cook.
Drain the excess oil and immediately immerse in the sugar syrup. Leave it in the syrup for about 10 seconds and then place it on the serving plate.