Winter Special: Malpua Recipe

Wheat flour Malpua || Malpua with Healthy Ingredients || Malpua with Wheat Flour & Jaggery || Indian Pancake Recipe

I wanted to write ‘Healthy Malpua Recipe’!! But the afterthought was.. None of the Bengali Pithes can be ‘Healthy’ per se!! Yes, you can use better ingredients that are low in calories or contain high fiber, good for your overall health & gut and etc.. but surely pithes are high-end luxury cheat-meals with the consolation of using quality fiber in it, for any ‘healthy food lover‘!! Does that make any sense to you?? So.. once again.. This isn’t exactly a ‘healthy’ version of Malpua.. but somewhat like that… or maybe little closer to it!!

Now you may ask.. what’s the point of sharing this recipe then?? You have to understand Bengali emotion then!! Or the torrent of food items a Bengali household may offer on different occasions and seasons.. And also the fact that healthy or not.. we Bengalis just love our foods, sweets, pithes and our gud!! So when it’s very (awfully) difficult to hold on to your salivas on every occasion.. I let them flow at times.. So that’s why this recipe.. & sometimes, Only ‘sometimes’.. it’s just okay to let go.. Agreee? So interested to know about this recipe? If you are still adamant.. let me tell you, I am giving some options here so that you can choose as per your comfort zone.. I know I am such a kind person!! Don’t make me cry now!! Let’s GO…

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Ingredients:

  • Wheat Flour: 1 cup
  • Rice flour: 1/4 cup
  • Semolina: 1/4 cup
  • Jaggery: about 1 cup
  • Ghee: 2 table spoons
  • Saffron: 1 small pinch
  • Milk: 2-3 cups
  • Fennel seeds: 1 teaspoon
  • Cardamom powder/ crushed Cardamom: 1/4 teaspoon
  • Baking Soda: 2 pinch
  • salt: 1 pinch
  • Oil

Process:

It’s an easy recipe and you can customise it as per your comfort level. Let me share things step by step.

Batter first:

  • First in a small bowl take half of the milk, better if it’s warm, add few saffron starnds there and let it sit for a while and let the colour of the saffron blend with the milk (Wait about 15-20 minutes, you may keep it ready long before you start rest of the preparation). Add about 1/4 of the jaggery and let it desolve in the milk and keep it aside.
  • Take another big bowl. Take wheat flour (I used multi grain atta), rice flour and semolina as per the ratio mentioned, in the bowl. Add a pinch of salt, fennel seeds ( if you want you may crush the fennel seeds before adding), cardamom powder (dry roast 2-3 cardamom, then crush the seeds, you get the powder) and mix the dry ingredients alltogether.
  • Now add this milk concoction in the wheat flowr mix. Add little amount of milk at a time and start mixing till you find a thick batter. Now we used only half of the milk to add safforn and jaggery. After using this milk if you need to add more milk then add rest of the milk. Keep adding small portion of milk in the batter till it turns a smooth creamy batter.
  • It can not be runny but not too thick that you need to struggle with your ladle to pour the batter. The video below may help you understand.
  • Now cover the bowl and wait for about 15-20 minutes as the semolina will swell, so we need to give that time to the batter.

***Few points here:

  • I made a jaggery sauce/ chashni/ sheera/ rosh here to serve with the malpua.. If you don’t want to serve the sauce, then you will have to add more jaggery to the flour batter, as it needs to be sweet. About 1/2 cup jaggery will be required in that case.
  • Also if you need, you may add more as per your taste.
  • If you don’t want to use milk here, you may use water to make the batter. But of course the taste will differ.
  • Also if you are vegan then you may use any plant based milk like almond milk, cashew milk as these plant based milks will add sweetness to the malpua.

Back to the batter:

  • After 15 minutes, give a quick stir to the flour batter once again, the consistancy shouldn’t change much. Add 2 pinches of baking soda now and mix very well again. Baking soda adds crunch to the malpua.
  • Now take a pan, let it get hot, then add some oil. I used more oil and I fried the malpuas this time, not deep fry but somewhat close to it.
  • Once the oil is really hot, with the help of ladle, I poured a small ladle of the batter in the oil, I did 2 malpuas at a time.
  • Let each side cook till the edges are turning brown.
  • I used low to medium flame to cook the malpuas. I wanted them crispy, so I used more oil and cooked both sides till they turned slightly deep brown. Then while taking them off the pan, I increase the flame so that the excess oil comes off.
  • These malpuas were crisp like anything but so soft in the inside.
  • So malpua done.

***Few Points here again:

  • If you don’t want to deep fry, then also you can make this malpua. Add little oil into the pan, add a ladle full of batter, let it cook on slow heat, each side will take some time to cook in that case. Be patient and with less oil also it will taste just great.
  • instead of oil, you may also use ghee here. I used only oil, can’t take that a big risk!!

So the malpua is ready to eat but it’s not sweet!! Because the sauce is still Left!!

Jaggery sauce / Chashni/ Sheera:

  • Take a small pot. Add some water, about 1/2 cup.
  • Once the water is little warm, add 1/2 cup or 3/4 cup of jaggery.
  • Let both of them mix well, and let the water come to a boil.
  • Once boiling, turn the flame to low and let it cook till the sauce turns little sticky, it shouldn’t get too thick (though nothing wrong to make it very thick), I kept it almost runny but it had a sticky consistency between my fingers. You have to feel the stickiness at the very first touch of the sauce, not that you press your fingers 2-3 times then your fingers stick to each other.. no.. at the very first touch you should feel a gentle stickiness and your sauce is ready.
  • Just add 2 table spoon of ghee (or butter if you want) before taking it off the heat.
  • The smell of ghee takes this sauce to a different level.

How to serve it:

I was too happy with just the sauce, with the oozing smell of ghee and the munchy-crunchy malpuas.. The family kept on eating which was a huge surprise for me!! I mean, of course, it’s always a joy to watch them relishing my cooking but you know You keep serving one after the other and they are relishing.. it’s a satisfactory surprise of relief, I think!!

  • As I did, you may serve the sauce at the side of the malpua so that you take a small piece and dip it into the sauce and eat.. Oh heaven!!
  • Or once the malpuas are done, you may dip the malpua in that sauce and after about 10-20 seconds take it off the sauce and serve. But in that case the crunch may go missing after sometime.
  • You may add little crushed nuts on top while serving..

That’s it.. isn’t that enough to pull you out of this screen and run to the kitchen to make these sweetilicious delights!! Good thing is you don’t need to run to the grocery.. unless there isn’t any jaggery in your stock.. you may also use jaggery powder here.. That’s way too many options I’m giving you.. I can’t be so generous!!

2 thoughts on “Winter Special: Malpua Recipe

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