Bengali Malpua Sweet Pancakes (Print Version)
# Ingredients:
→ For the Malpua
01 -
Plain flour (1¼ cups/160g)
02 -
Dried milk (6 tablespoons/50g)
03 -
Fine semolina (3 tablespoons/30g)
04 -
Granulated sugar (2 tablespoons)
05 -
Rising agent (½ teaspoon)
06 -
Whole fennel seeds (1 teaspoon)
07 -
Tiny bit of salt
08 -
Fresh milk (1½ cups)
09 -
Frying ghee or cooking oil
→ For the Syrup
10 -
Granulated sugar (1 cup plus 2 tablespoons/220g)
11 -
Plain water (110ml)
12 -
Smashed green cardamom pods (2) or ground cardamom (½ teaspoon)
13 -
Tiny bit of saffron threads (if you want)
14 -
Diced nuts - almonds and pistachios for topping
# Instructions:
01 -
Combine semolina, flour, dried milk, sugar, rising agent, fennel seeds, and salt. Add milk and whisk till smooth but don't mix too much. Let it sit while you make your syrup.
02 -
Put water, sugar, cardamom, and saffron in a pot. Warm it up till it gets thick. Don't stir when it's bubbling or you'll get sugar crystals. Keep it warm.
03 -
Warm up about ½ inch oil or ghee in a flat pan. Drop small amounts of batter, letting them spread into round shapes. Cook till they turn golden on each side.
04 -
Put cooked pancakes on paper towel for a few seconds, then drop them right into the warm syrup. Keep going with all your batter.
05 -
Put them on plates while they're still warm, pour extra syrup on top and sprinkle with chopped nuts.
# Notes:
01 -
They're best eaten right away when warm
02 -
Leave the syrup alone while it boils to avoid sugar clumps
03 -
Classic sweet treat from Bengal