Traditional Bengali Malpoa Recipe

Ingredients

1 cup all-purpose flour
1/2 cup semolina
1/2 cup khoya (dried whole milk)
1 cup sugar
2 cups water
1/2 cup grated coconut
1 teaspoon cardamom powder
1/2 teaspoon fennel seeds
1 teaspoon baking powder
1 cup milk
1/2 cup ghee (clarified butter)
2 tablespoons chopped nuts for garnish (optional)

Steps and instructions

In a large bowl, combine the all-purpose flour, semolina, and khoya. Mix well until the ingredients are combined.
Add in the grated coconut, cardamom powder, fennel seeds, and baking powder. Stir until the mixture is well combined.
Pour in the milk slowly, while continuously mixing, to make a thick batter. Let the batter rest for about 30 minutes.
While the batter is resting, prepare the sugar syrup. In a saucepan, combine the sugar and water and bring to a boil. Reduce the heat and simmer until the syrup reaches a one-string consistency. Set aside to cool.
Heat the ghee in a frying pan over medium heat. Once the ghee is hot, spoon the batter into the pan to make pancakes. Fry the pancakes until they are golden brown on both sides. Make sure to turn them over to ensure they cook evenly.
Once the pancakes are cooked, remove them from the pan and drain on a paper towel.
While the pancakes are still hot, dip them into the sugar syrup. Ensure each pancake is fully coated in the syrup and let them soak for a few minutes.
Remove the pancakes from the syrup and place them on a serving dish. If desired, garnish with chopped nuts before serving.

Tools for making

Mixing Bowl - A large bowl to mix the ingredients for the batter.
Saucepan - A cooking pot used to prepare the sugar syrup.
Frying Pan - A flat-bottomed pan used to fry the pancakes.
Spoon - Used for stirring the batter and spooning it into the frying pan.
Paper Towel - To drain the fried pancakes and remove excess oil.
Serving Dish - A dish or plate to present and serve the malpoa.

Recipe variations

Instead of all-purpose flour, you can use whole wheat flour or a gluten-free flour blend for a healthier or gluten-free version.
For a different flavor, you can add a pinch of saffron strands to the batter.
To make it a savory version, you can skip the sugar syrup and instead serve the pancakes with a yogurt-based dip or chutney.
Add a teaspoon of rose water or kewra water to the batter for a fragrant twist.
You can stuff the pancakes with a mixture of nuts, raisins, and desiccated coconut before frying for added texture and flavor.
For a vegan version, you can substitute the milk with almond milk or any other plant-based milk.
You can experiment with different toppings such as chocolate sauce, honey, or maple syrup.
To make it more festive, sprinkle some edible silver or gold foil on top of the pancakes.
Instead of frying the pancakes, you can try baking them in a preheated oven at 375°F (190°C) until they turn golden brown.
For a healthier option, you can reduce the amount of ghee used for frying and opt for a non-stick pan.

Recipe overview

Malpoa is a traditional Bengali dessert, akin to pancakes soaked in syrup. They are rich, sweet, and delicately flavored with cardamom and fennel seeds. This indulgent dessert is often prepared during festivals and special occasions in India. Our recipe combines all-purpose flour, semolina, and khoya to create a delectable treat that's sure to satisfy your sweet tooth. Expect to create a thick batter which is then fried to golden perfection before being soaked in a homemade sugar syrup. The final touch is a garnish of chopped nuts, adding a pleasant crunch to these soft, syrupy pancakes. This recipe might take a bit of time and patience, but the result is unmistakably worth it. Prepare to immerse yourself in the rich culinary heritage of Bengal as you embark on this flavorful journey.

Common questions

Can I substitute the khoya with anything else? Yes, if you don't have khoya, you can replace it with an equal amount of ricotta cheese or milk powder.
Can I use whole wheat flour instead of all-purpose flour? Yes, you can substitute all-purpose flour with whole wheat flour for a healthier version of malpoa. However, the texture and taste may vary slightly.
Can I make the batter ahead of time? It is best to make the batter fresh and let it rest for about 30 minutes before cooking. This resting time helps to achieve a better texture and flavor.
Can I use vegetable oil instead of ghee? Ghee adds a unique flavor to the malpoa, but if you prefer, you can use vegetable oil for frying. Keep in mind that the taste will be slightly different.
How long can I store the malpoa? Malpoa is best enjoyed fresh. However, you can store them in an airtight container at room temperature for up to 1 day. Reheating them in a microwave or gently frying them again can help restore their texture.
Can I double the recipe? Yes, you can easily double or adjust the quantities according to your needs. Just make sure to maintain the proportions of the ingredients for consistent results.

Serving dishes and utensils

Mixing Bowl - A large bowl to combine the dry ingredients and make the batter.
Frying Pan - A flat-bottomed pan for frying the pancakes.
Saucepan - A pan to prepare the sugar syrup.
Spatula - A utensil for flipping and removing the pancakes from the pan.
Paper Towel - To drain the excess oil from the pancakes after frying.
Serving Dish - A dish to present and serve the Malpoa.

Origin stories

Malpoa, with its origins traced back to the Indian subcontinent, is not just a dessert but a celebration of Indian culture and tradition. It's a timeless delicacy, primarily prepared during festivals and celebrations, carrying forward unbroken traditions from the past. Interestingly, though Malpoa is widely popular across the country, distinct regional variations exist, each lending its unique spin to this classic dessert. In Bengal, for instance, Malpoa is often made with ripe bananas and a bit of rice flour, giving it a distinctive taste. This delightful dessert symbolizes the richness and diversity of Indian cuisine, much like the country's vibrant culture and rich heritage. Despite the variations, the essence of Malpoa remains constant - a deliciously sweet pancake soaked in syrup, enjoyed by generations of families during festive times.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.