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The dry Malpua may be preserved for a week without refrigeration. If you prefer you may dip this in light sugar syrup. For the syrupy taste keep in mind that either the Malpua or the sugar syrup should be hot, says Susmita, in the weekly column, exclusively for Different Truths.
Malpua is very much an Indian sweet, which is served both dry and soaked in sweet syrup.
Winter needs something warm and sweet to feel the warmth around. With friends and family visiting dry Malpua is the perfect sweet.
The dry Malpua may be preserved for a week without refrigeration. If you prefer you may dip this in light sugar syrup. For the syrupy taste keep in mind that either the Malpua or the sugar syrup should be hot.
My family, especially my younger son, prefers the dry Malpua. I add a few ingredients to make it a bit richer in taste.
Malpua may be served with a double sweetness of Rabri. Hot Malpua and cool Rabri is a marriage made in dessert heaven.
Dry Malpua
Prep time: 2hrs
Cuisine: Indian Dessert
Ingredients
250 gm flour
50 gm semolina
4 pinches of fennel seeds
100 gm jaggery
Thick sweeten Milk as required to make the paste
3 tbsps grated coconut
A pinch of salt
Half cup raisin
A mix of oil and ghee for frying.
Method
Make a batter of all the ingredients except the raisins
Keep the batter for two hours.
Add the raisins.
Heat oil and ghee in a nonstick pan.
When the oil and ghee mixture is hot, reduce a bit of flame and pore in a spoonful of batter.
Spoon hot oil over the batter while it’s in the oil.
Flip over few times till brown.
Place the Malpuas on a tissue paper to soak up the excess oil.
Serve hot or store it to be eaten later.
Other options of servings are with syrup or Rabri. Make a light sugar syrup and dip the Malpuas in the hot syrup and take them out. The quick syrup bath gives it an extra coat of sweetness.
To serve with Rabri, either lay the Malpua on a bet of Rabri or spoon some Rabri on the Malpua and top it with few nuts.
Whichever you eat this dry Malpua, it is sure to win your heart!
©Susmita Bhattacharya
Photos by the Anumita Chatterjee Roy
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