Malpua

Malpua

There are many ways to make malpua. You can make a simple batter of flour and aniseed in milk. 

You can also add dry fruits. 

You can add bananas. 

You can add coconut. 

You can make it as rich or as simple as you want.

Malpua is often made during festivals. For us Bengalis malpua is a must during paush shankranti. 

There are two variations of the dish. In one you make the pua and then dip them in sugar syrup. That is commonly called the “pua”. In the second variation sugar is added to the batter and then it is deep fried. This is commonly known as the “malpua”.

For me it is a good way of using up all the super black bananas lying around in the house. My kid refuses to eat bananas that are even a little mushy. This way I can camouflage the icky bananas and they make a very tasty dessert.

Ingredients

1 cup flour

½ cup soji

½ cup cashews

1 tbsp saunf/aniseed

¼ cup raisins

1 tsp cardamom powder

Milk to make the batter

For the sugar syrup

3 cups water

2 cups sugar

First of all make the sugar syrup. Boil the water and sugar till you get a single thread sugar syrup.

Whiz the cashews in the mixer for a few seconds so that you end up with some cashew powder and the rest are ground into small bits.

 Now mix together flour, sooji, cashews, raisins, saunf and cardamom powder. Make a runny batter with the help of milk. However the batter should not be too liquid. 

Now heat some oil. Pour spoonful of batter into the hot oil and deep fry.

Dip the hot malpua in the sugar syrup and take them out. Do not leave them in the syrup for too long.