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মালপোয়া || Bengali Malpua Recipe
Malpuas are basically deep-fried Indian pancakes that are dunked in a sugar syrup before serving. Mildly flavoured with Indian spices, it is very common during festive days.This Bengali malpua recipe comes together easily with simple pantry-staple ingredients. No khowa or mawa, all we need is some chena or fresh cottage cheese to make this recipe of malpua at home.
Festivals and special occasions call for something sweet, which is traditional. Cakes and cookies are there throughout the year, but this time of the year makes us reach for those recipes which were once common in our Bengali household. This মালপোয়া (Malpoa) recipe is absolutely close to my heart. I prefer this recipe over most other malpua recipes because it can be actually made on a whim!
মালপো রেসিপি – Bengali Malpua recipe without khoya passed over 3 generations
MalpuaorBengali Malpoa, is one of my favourite Indian sweets. I remember when I was a kid, I would make my maternal granny make these on every alternate day, and she would happily oblige. Even after my mother would vehemently oppose this regular practice of indulging my demands, she would rarely give any heed to her own daughter.
That is why I love this recipe from malpua that she has used for all these years. Usually every time I would plan on making these instant malpuas, I would give her a call and she would readily give me the detailed recipe. I would literally sense her excitement in knowing that I would be making some Malpuas for myself and enjoy them afterwards. This post-cooking relish would be most often over the phone with her when I would tell her that her handmade versions were far more better than mine. A quick chuckle and she would declare that, that’s not possible because as per her belief, those who love to eat also cook well.
This has been kind of a ritual for both of us! On more than one occasion, I have told people that I belong to a family of good cooks. My mother, aunts and grandmothers, all are exceptionally well gifted in terms of culinary art. So, naturally I have an abundance of inspiration!
How to make Instant Malpua at home?
ManyMalpuarecipes call forkheerorkhoyastuffing, but to be straight with you, I never keep these in my pantry on normal days. So, the best substitute isChenaor even, Paneer. This gives an equally best result without you having to run to the grocery store for a handful ofKhoya.
How to make Instant Malpoa – Ingredients list
- All-purpose flour
- Fresh Cottage Cheese or Chenna or Paneer – this is our easy alternate to khowa or milk solids
- Sugar for sugar syrup
- Black Cardamom, Peppercorns and Fennel seeds for flavouring the malpua
- Ghee or any other refined oil to fry
By the way, did you notice that I wrote Chenna or Paneer? No, that wasn’t any mistake. Technically chenna is the fresh cottage cheese made out of cow’s milk. Paneer on the other hand is made out of milk that is either 100% buffalo milk or some part at least. Since cow’s milk and buffalo milk has a different fat percentage, hence the cheese made from them also hugely varies. For Bengali sweet recipes, only chenna is used.
Although you will find several recipes which don’t include either khoya or chenna. Those malpua recipes without khoya (or chenna) are also fine, although I feel they lack the richness. So, if you do not have khoya at home (which is quite natural), do not fret.
You may use several other options instead. For instance, leftover pedas, leftover rosogolla, curdle some of the milk and use the chena or paneer, etc. Simply mash them smooth before adding it to the flour. You will get an amazing texture to your instant malpuas.
So, here’s an easy Bengali chanar malpua recipe which you should definitely bookmark. However, if you are looking for more Indian sweets recipes, here’s a quick list of few from my Blog.
Here’s a quick list of some of the most popular Indian sweets recipes from my Blog
- Instant Gulab Jamun recipe using Milk Powder
- Instant Kalakand recipe using Condensed Milk
- Instant Malpoa recipe
- Instant Gajar ka Halwa recipe
- Atta ka Halwa recipe
- Kesar Peda
- Elaichi Peda
- Sweet Boondi
- Rasbhari
- Khaja or Chiroti
- Chanar Jilipi or Paneer Jalebi
- Pranhara Sandesh
- Gajar Halwa recipe without Khoya
- Kesar Motichoor Ladoo
- Balushahi
- Besan Ladoo
- Narkel Naru or Coconut Jaggery Ladoo
Have you tried this recipe?I would love to hear about it.
Tag me on Instagram@priyankabhattacharya.saor Facebook@hashdiariesand I will share it further.
Malpoa | Instant Bengali Malpua Recipe
Prep Time
10 mins
Total Time
30 mins
Malpuas are basically deep fried Indian pancakes which are dunked in a sugar syrup before serving. Mildly flavoured with spices, this Indian sweet dish recipe of Bengali Malpua is very common during festive days.
Course:Dessert
Cuisine:Bengali
Keyword:Diwali Sweets Recipes, Happy Holi Sweets Recipes, Indian Dessert Recipe, Indian Sweets Recipes, Mithai Recipes
Servings: 4 People
Ingredients
- 1½cupsMaida or All-Purpose Flour
- 50gmsPaneer or Chena from 1/2 l of Milk.
- 1Tbsp.Ghee
- A pinch of Salt
- 1tsp.Saunf or Mouri or Fennel Seeds
- 1tsp.Black Peppercorns
- 2Black Cardamoms
- 1½cupsMilk
- 1/2cupSugar
- 1cupWater
- Ghee + Refined Oil to Fry.
Instructions
Mix Sugar and Water, and boil it to make a syrup. Keep it aside.
Now, if you are using Paneer, then mash it very nicely in a mixing bowl, till it becomes smooth in texture. Even in case of Chena/Peda, mash it to make it smooth.
To this, add Maida or Flour, Salt and Ghee. Mix everything very well.
Now, half crush the Fennel Seeds, Peppercorns and Black Cardamom Seeds.
I use Mortar & Pestle, you may give it a quick buzz in your chopper. Don’t make them into a fine powder, leave them coarse.
Now, mix it into the Maida mix.
Now, gently add the milk into the mix and keep mixing it into a slurry. The batter has to be of the consistency like Shinni prosad or like that of the Besan slurry we make for deep-frying.
Now, heat Ghee + Oil in a deep-frying pan. Pour 1 Tbsp. of the batter at a time. Do not try to spread it, let it flatten on its own. keep the heat on Medium-High. Once they turn golden, turn them and fry both sides well.
Once done, dunk them into the Sugar syrup. Remove it from there after 2-3 minutes.
I suggest you make one first, dunk it into the syrup and then check if it’s cooked properly in the inside as well. If you find it hard and the syrup hasn’t soaked properly, then you may add 1 tsp. Milk into the batter and make it a little runny. Adjust the consistency as per need. If you find your batter too runny, then add 1 tsp. Maida to get it right.
You may serve it hot with some Payesh or chill it for better taste.
