We shifted to our new house about twelve days back. This is
my first post here since I managed to get the broadband connection yesterday
only after much follow up. There are several other works piled up, setting up
of a new house is so much trouble and labour. Carton full of clothes, books,
other household items etc. are lying around but nothing can keep me off my
passion, cooking and blogging for long.
Authentic Bong Malpua |
The first thing I made coming to this place is a traditional
Bengali sweet but universally loved by all sweet lovers. Offered them to Laxmi
Narayan during the puja(house warming), and then we all had a fair share of
this heavenly melt-in-mouth ‘prasad’(any food offered to God during pujas).
Yes, you guessed it right… it is Malpua. I learnt this sweet from my maa and
you all know that the traditional Bengali recipes I shared on my blog are either
my mom’s or grandmom’s. This is the
authentic one, because most of the malpuas available in the sweet shops nowadays
lack the authentic flavour, use khoya (dried whole milk), but original Bong
malpuas never contained khoyas, almonds, pistachios or any type of nut.
The way I made it:
Ingredients:
- 1 litre full cream milk reduced to ¾ th after simmering
- 200 gms maida/all purpose flour
- 150 gms sooji/semolina
- 400 gms sugar for sugar syrup/chashni + 100 gms for the batter
- ½ tsp freshly crushed black peppercorns
- 1 tsp fennel seeds/mauri/saunf
- Ghee/clarified butter for frying as per requirement
- Cherries for garnishing
Authentic Bong Malpuas |
Process:
Step 1:
Take a mixing bowl and add milk, sugar, fennel seeds, crushed
black pepper. Now add maida and sooji, mix slowly and properly so that no lumps
are formed. Do not make the batter too thick or too runny. If it is too thin
the malpus will break while frying and if they are too thick then they will not
soak the sugar syrup properly and you will never get the melt in mouth malpuas.
Step 2:
In the mean time make the sugar syrup or chashni in a pan by
adding sugar to two big cups of water and let it simmer on low heat until the sugar
dissolves completely and the syrup thickens to a single wire consistency. You
can add more water if needed.
Step 3:
Heat ghee in a kadai and fry the malpuas delicately adding
one scoop of a ladle to the ghee at a time.
Step 4:
Transfer the fried malpuas to the pan containing the sugar
syrup and let them soak in for half an hour before serving. Garnish with
cherries on top.
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