Crispy Bengali Malpua with Syrup (Print Version)
# Ingredients:
→ For the Malpua
01 -
All-purpose flour (1¼ cups/160g)
02 -
Milk powder (6 tablespoons/50g)
03 -
Semolina flour (3 tablespoons/30g)
04 -
White sugar (2 tablespoons)
05 -
Baking powder (½ teaspoon)
06 -
Fennel seeds (1 teaspoon)
07 -
Pinch of salt
08 -
Milk (1½ cups)
09 -
Ghee or oil for frying
→ For the Syrup
10 -
White sugar (1 cup plus 2 tablespoons/220g)
11 -
Water (110ml)
12 -
Green cardamom pods, crushed (2) or cardamom powder (½ teaspoon)
13 -
Saffron strands (optional pinch)
14 -
Chopped almonds and pistachios for garnish
# Instructions:
01 -
Mix flour, milk powder, semolina, sugar, baking powder, salt, and fennel seeds. Whisk in milk until smooth, avoiding overmixing. Let rest while preparing syrup.
02 -
Combine sugar, water, cardamom, and saffron in a saucepan. Heat until thickened, avoiding stirring while bubbling to prevent crystallization. Keep warm.
03 -
Heat ½ inch of ghee or oil in a pan. Pour small ladles of batter, spreading into circles. Cook until golden brown on both sides.
04 -
Drain malpuas briefly on paper towels, then immediately transfer to warm syrup. Repeat with remaining batter.
05 -
Serve warm with extra syrup and garnish with chopped almonds and pistachios.
# Notes:
01 -
Best served immediately while warm
02 -
Don't stir syrup while boiling to prevent crystallization
03 -
Traditional Bengali sweet dish