I am very happy today. My little baby turned 1 year now. Its seems too fast and a wonderful journey. Posted 125 recipes in 1 year. And got lots of love and appreciation from all my foodie friends. Thanks a ton to the food group where I joined first, Chef At Large and all the friends of CAL for your encouraging comments.
A special thanks to Pushpita for helping, encouraging and introducing me to this wonderful blogging world.
And lots of thanks and love to my daughter Suchismita Roy for encouraging me.
Thanks to all of you for visiting my blog. Its possible only because of you. Loved your every comments.
Thanks again for your constant love and support. I would love to hear from you.
Janmashtami is around the corner. So our this week’s #Foodiemonday #bloghop theme is Janmashtami special. My contribution is a lip-smacking sweet dish malpua.
Malpua is everyone’s favourite in my home. Its basically a deep fried pancake. These are fried till the edges becomes crisp then soaked in sugar syrup and garnished with pistachios and served warm with rabri or thickened milk.
Malpua is an Indian sweet dish. There are many variations of this sweet based on the region it is prepared.
It is served as a dessert or a snack and very popular in India and Bangladesh.
In West Bengal , Bihar, Uttar Pradesh, Maharashtra its made for the festival like Sankranti and Holi. In Orissa it is served as the prasad of Lord Jagannath.
Malpua is prepared in every Bengali homes. To make this lip-smacking dish you need only flour, milk, Semolina/suji, sugar, water and cardamom powder.
I am sharing my mom’s recipe. Soft in the middle and crisp outside yummy malpua.
All purpose flour/maida – 1 cup
Milk powder – 1/2 cup
Semolina/suji – 2 tablespoon
Atta or wholewheat flour – 1/4 cup
baking soda – 1/4 teaspoon
Cardamom powder – 1/2 teaspoon
milk – 2 cup
For sugar syrup
Sugar – 1 cup
Water – 1 cup
Cardamom powder – 1/4 teaspoon
Oil or ghee/clarified butter for frying
In a large bowl mix all purpose flour/maida, wholewheat flour/atta, Semolina/suji, milk powder and 1/2 teaspoon cardamom powder. You can add 1/2 to one teaspoon fennel seeds or saunf if you like. I have forgotten to add 😀
Add 1 and 1/2 cup milk gradually and mix well. Make a batter without any lumps and keep aside.
Add sugar and water in a pan and let it boil. When it starts to boil reduce the flame. Let it boil on low flame for 10 minutes. Stir occasionally. After 10 minutes switch off the flame and add the cardamom powder. Mix well.
Now give a good stir to the batter. It should be a flowing batter. If require you can add more milk. If you want your malpua thick and fluffy keep the batter thick. Don’t add extra Milk.
But for thin and crisp malpua make the batter thin by adding 1/2 cup more milk. Add baking soda and mix well.
Heat sufficient oil or ghee/clarified butter in a pan. Drop one ladle full in the middle of the oil. Fry it on low medium flame till the edges becomes crisp and brown. Flip it and fry the other side too.
Slide the hot fried malpua in the sugar syrup. Press with a spoon and flip it. Dip in the syrup with the spoon and remove it to a plate. Don’t keep it in the sugar syrup for long time. Just dip flip and press with the spoon and remove from sugar syrup.
Make all the malpua this way. Serve hot with rabri or reduced milk. You will love it without rabri/reduced milk too.
Enjoy the hot crisp malpua with your family and friends.
Its my mother’s recipe. I would love to dedicate this post for Mother’s Day. Happy Mother’s Day. My fellow blogger and friend Mayuri Patel from Mayuri’s Jikoni http://mayurisjikoni.blogspot.in/?m=1 wanted to compile some recipes dedicated to mothers for Mother’s Day. Loved the idea. Check out some more recipes of my fellow bloggers.