Malpua | Sukha Malpua
Malpua is one of the easiest and quick recipes among
the desserts. Bengalis often call it as ‘Pitha’, a type of sweet dish mostly
prepared during the festivals. It is almost similar to the preparation of
pancakes in other parts of the world. Most of the malpuas are actually soaked
in the sugar syrup after it is deep fried and people also prefer to eat malpua
with rabri/ malai (sweet cream for desserts). Malpua is a
traditional Indian Sweet, it is found readymade in every sweet shop in the
streets of Kolkata. It is also made out of jaggery in traditional Bengali
recipes, our Grandmothers and mothers used to sit together for the preparation
of Malpua in a big circle in the cooking area and we call it as 'Gud Pitha' in
Bengali language, 'Gud' means jaggery and 'Pitha' means rice/wheat flour
caking. Malpua is also prepared in varieties of the way keeping the base
ingredients similar. It is served on many occasions such as birthday party,
marriage ceremony and other Indian functions.
My version of this Mapua
recipe is without the sugar syrup soaking part because when I was a
kid I personally did not like malpua, as most of the malpuas in my city
sweet shops were soaked in sugar syrup, and I somehow did not like that stickiness
in the dessert, until my mother prepared it in our home one day and then she
had skipped the soaking in sugar syrup part in her recipe, as most of the
members did not like too much sweetness in the dessert. So I learned the recipe
and every time when I prepare this dessert, I usually skip soaking the malpuas
in the sugary syrup and enjoy the accurate sweetness in my own way, preparing
it in a healthy and hygienically in my kitchen and keeping the traditional tag
of the dessert unchanged and undisturbed.
This recipe of Sukha/dry
Malpua can also be a great idea for your children tiffin box or for that quick
way to make a sweet snack for a small tummy filling time in your leisure or
home alone. These malpuas are best to eat in the evening time, especially when
you have guests arriving at your place. These are very soft and fluffy in the
inner part and have crispy edges sometimes. It can be both shallow fried or
deep fried and depending upon the taste and health consciousness people either
fry malpuas with ghee (clarified butter) or white refined oil. Just that we have to
make sure to use the right amount of the ingredients for the smooth batter
consistency and proper frying.
[Veg]
Prep Time: 30
minutes
Cooking Time: 20
minutes
Total Time: 50
minutes
Course: Dessert
Cuisine: Indian/
Bengali
Serves: 6
Yields: 20
Measuring Items: 1
cup=150 grams, Teaspoon
Ingredients:
- Suji/ Sooji (Semolina)- 250 grams
- Sugar- 200 grams
- All purpose flour (Maida)- 150 grams
- Fennel seeds and Cumin seeds- 2 tsp (mixed saunf and jeera)
- Salt- a pinch
- Baking powder- a pinch
- Water (as much needed)
- Oil for deep frying
- Take a big mixing bowl, firstly mix together all
the dry ingredients like suji, sugar, maida, salt, baking powder, saunf and
jeera.
- Now keep adding water into the mixture for that perfect thick and smooth flowing consistency (approx 2 cups of water). Mix it well leaving no lumps in the batter.
- Keep the batter mixture ready for about 20-25
minutes at room temperature.
- After 20 minutes, mix the batter again. Heat oil in a deep frying pan/ kadhai.
- Slowly pour one big spoonful of the batter in one
place at the center of the pan in a circular movement at a time (keep
the flame medium, the oil should be hot enough before you start pouring the
batter)
- Fry both the side of the malpua until they turn golden brown.(While frying keep in mind, not to over fry or burn it, it shall not get harder or crunchier for that matter)
- This way fry the rest of the batter pouring sufficient amount into the oil.
- Malpuas are ready to be served hot.
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