Malpua is an Indian pancake served as a dessert or a snack. which is also served to Lord Jagannath(Jagannath temple,Puri) in his Sakala Dhupa (Morning food served to the lord).It is During Paush Sankranti,Malapuas are prepared in Bengali homes.The batter for malpua in some areas is prepared by crushing ripe bananas or coconut,adding flour & water or milk.The mixture is sometimes delicately seasoned with cardamoms.It is deep fried in oil & served hot.The Bihari version of this dish has sugar added to the batter prior to frying,while the method prevalent in Orissa has the fritters dipped in syrup after they are fried.Malpua is popular in Bangladesh,Orissa,West Bengal,Maharashtra & Nepal where it is served during festivals along with other sweets.Amalu(Malpua) is one of the Chapana Bhoga of Lord Jagannath and included in the Sanja Dhupa (evening dhupa).
All purpose flour(maida)-1/2 cup
Crushed Fennel seeds-1 tbsp
Condensed milk-2 tbsp(optional)
Evaporated milk(If you are using whole milk,take 2 cups of the milk and thicken the milk to 1 cup. by boiling)-to make thick batter approx. 1cup
Baking soda-a pinch
FOR SUGAR SYRUP:
Crushed cardamom pods-2-3
FOR FRYING & GARNISHING:
Oil/Ghee for deep frying
Sliced or chopped pistachios and almonds
1-In a bowl take flour,semolina,fennel seeds,salt,baking soda,condensed milk and evaporated milk and mix well so that there are no lumps inside it.
2-If you feel this is too thick add little milk.Allow it to rest for 1-2 hrs.
3-In a saucepan take sugar and water and bring it to boil,keep stirring.Add crushed cardamom pods and boil them together till you get a syrup of one thread consistency (thin consistency).
4-Grind saffron with a small amount of sugar and add it to the syrup while boiling.
5-In a frying pan heat sufficient oil for deep frying.Pour a ladleful of batter in the oil to form a small pancake of 2”–2.5” diameter.
6-Fry on medium heat.Cook one side then flip it over.
7-When both sides turn brown remove them with a slotted spoon and immediately immerse in sugar syrup.Leave it for maximum 2-3 minutes.
8-Remove from syrup,garnish with dry fruits and serve hot.
1-If you don't add condensed milk then add 1 tbsp sugar into batter.
2-I added saffron only for color and suji(semolina) only for crispiness.
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