Malpua

Holi, the festival of colors is the most fun festival in India. As we are far away from our loved and dear ones, and its been years I have played with colors on this special day, I miss Holi. So to enjoy this day I decided to make the Bengali sweet, Malpua, as any festival is incomplete without sweets. Malpua is a fried pancake dipped in sugar syrup.

Ingredients: Malpua

• 1/3 cup Rice Flour
• 2/3 cup Maida (All Purpose Flour)
• 1 tbsp Fennel Seeds (Saunf/Mouri)
• 1 cup Milk

Ingredients: Simple Syrup

• 2 cups Water
• 2 cups Sugar
• Pinch of Saffron
• Green Cardamom (Elaichi) Powder

To start with the simple syrup, boil equal parts of water and sugar. Add a pinch of saffron and Elaichi Powder for flavor. Keep the syrup warm in low flame.

For the Malpua, mix the Rice Flour and Maida, add a pinch of salt, and the Fennel Seeds. Slowly add milk and stir well, there should not be any lumps.

Once the batter is ready, heat oil in a wok, gently pour one ladle of the batter in hot oil. Deep fry the Malpua, till you see the nice golden color.

When the Malpua is fried, and the edges are crisp, drain the excess oil and soak them in the hot sugar syrup. Keep them in the syrup for about 5 minutes till they become a little soft, serve them hot. You can even make Rabri to serve with the Malpua.