Malpuas

Malpuas

By
From
Spice Kitchen
Serves
4
Photographer
Jana Liebenstein

Bengal is a hotbed of literature, music, theatre, politics – and sweet delicacies. Bengali sweets made with fresh cheese, palm sugar or steamed yoghurt are famous throughout India. Most require great expertise to produce. But malpuas – fennel-scented pancakes, crisp on the outside, soft inside, and soaked in sugar syrup – can easily be made at home and will certainly have you hungry for more.

Ingredients

Quantity Ingredient
200ml vegetable or canola oil, for shallow-frying

Sugar Syrup

Quantity Ingredient
200g sugar

Batter

Quantity Ingredient
150g plain flour
30g semolina
1 tablespoon fennel seeds, plus extra to garnish
370-400ml evaporated milk

Method

  1. To make the sugar syrup, put the sugar and about 500 ml water in a medium saucepan (the water should just cover the sugar) and cook, stirring, over a high heat until the sugar has dissolved and the liquid starts to bubble, for 5 minutes at the most. Reduce the heat to low and continue cooking for about 20 minutes, or until the sugar syrup is glossy but not too thick. Remove from the heat, cover with a lid and keep warm.
  2. Meanwhile, to make the batter, sift the flour into a large bowl. Add the semolina and fennel seeds and mix together, then make a well in the centre. Pour in 300 ml of the evaporated milk and whisk together to make a lump-free batter with a pouring consistency, adding the remaining milk as necessary to form the right consistency.
  3. When the syrup is cooked, heat the oil over a medium heat in a large frying pan (the oil should be about 5 mm deep). Pour in a ladleful of batter and watch it spread to form a thin pancake in the oil. Cook for about 2 minutes, or until the underside is golden brown, then turn over with tongs and a frying spoon or metal spatula and cook for a further 1 minute.
  4. Pour the sugar syrup into a large heatproof shallow bowl. Transfer the pancake to the bowl and soak in the syrup for 2–3 minutes. Repeat to use up the remaining batter and sugar syrup, and serve hot with the extra fennel seeds sprinkled over the top.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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