Malpuas are commonly served in West Bengal during festivals, either as a snack or sweet. In different parts of the country you will find a variation of this malpua, like the ones made with bananas, pineapples and mangoes.
I make malpuas exactly the way my mother makes them.
- For Malpua:
- Condensed milk (Milkmaid) 1/2 tin (200 gm)
- Madia 100 gm
- Semolina (suji) 100 gm
- Warm water 300 ml
- Salt, a pinch
- Baking powder, a pinch
- For sugar syrup:
- Sugar 3 cups
- Water 4 cups
- Oil for frying
- Soak semolina in warm water for 15 to 20 minutes. Next add condensed milk, maida, baking powder and salt. Mix well. Add more water at this stage if your feel the mixture is too thick.
- For the sugar syrup, mix sugar and water in a thick bottomed pan. Bring it to a boil. Keep aside.
- Heat oil in a wide flat bottomed pan. Pour a ladle full of batter to form small flat round shapes (like pancakes) of about 2" to 2.5" diameter. Cook on slow to medium heat. Fry the malpuas on one side and then turn and fry the other side till it is light brown in colour.
- When both sides are done, drain the excess oil and immediately immerse in the sugar syrup. Leave it in the syrup for about half a minute. Once soaked, remove the malpua from the sugar syrup. Serve hot.