Malpoa
Traditional Bengali pancakes soaked in sugar syrup, often garnished with reduced milk. These sweet treats are essential during Holi and other celebrations.
Preparation
To 2 cups sugar add green cardamoms + 2 cups of water and let come to boil. Simmer for 8-10 minutes.
Remember syrup thickens when cooled so do not boil to a thick consistency.
Cooking
In a bowl, mix together all the ingredients except oil. Using your hands, make a smooth batter free of lumps.
Heat the oil to smoking in a kadhai. Turn the flame down to medium. Using a ladle, pour in a full measure of the batter into the oil. The size of the ladle will be proportional to the size of the malpoas, use larger ladle for bigger malpoas.
Fry for approximately 2-3 minutes until deep brown on medium heat. Flip over and fry other side to deep brown.
Remove and keep aside.
Add to hot syrup prepared as follows.
Serving Suggestions
Serve malpoas hot. Garnish with a few raisins (Kismis).
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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