মালপোয়া রেসিপি সঠিক পরিমাপ ও পদ্ধতির সাথে

Ingredients

• 2 cups Suji (Semolina) (Fine semolina, sifted)
• 2 cups All-Purpose Flour (Sifted)
• 1 pinch Salt (Just a pinch)
• 0.5 cup Granulated Sugar (For batter; extra sugar will be used for syrup)
• 3 cups Milk (Cold, whole or 2% milk)
• 1 tsp Ghee (Melted)
• 1 tsp Rose Water (Adds characteristic fragrance)
• 1 tsp Whole Cloves (Crushed)
• 1 tsp Green Cardamom Pods (Seeds crushed)
• 2 cups Vegetable Oil (For deep frying; neutral oil like canola or sunflower)
• 1 kg Granulated Sugar (for syrup) (For sugar syrup)
• 300 ml Water (for syrup)
• 3 Green Cardamom Pods (for syrup) (Lightly crushed)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl, add 2 cups suji, 2 cups all‑purpose flour, a pinch of salt, 0.5 cup granulated sugar, 1 tsp crushed whole cloves, and 1 tsp crushed cardamom seeds. Whisk until evenly mixed.

   Time: PT5M

2. Make the Batter

   Gradually pour 3 cups cold milk into the dry mixture, adding about 1 cup at a time and stirring well after each addition. Once all milk is incorporated, stir in 1 tsp melted ghee and 1 tsp rose water. The batter should be smooth and slightly runny, similar to a thin pancake batter.

   Time: PT5M

3. Rest the Batter

   Cover the bowl with a clean kitchen towel and let the batter rest for at least 1 hour at room temperature (minimum 20‑25 minutes if short on time). Resting softens the suji and helps the malpua puff up while frying.

   Time: PT1H0M

4. Prepare Sugar Syrup

   In a saucepan, combine 300 ml water, 1 kg granulated sugar, and 3 crushed cardamom pods. Bring to a boil over high heat, stirring until sugar dissolves. Continue boiling until the syrup reaches a one‑thread consistency (when a drop between thumb and forefinger forms a thin thread). Remove from heat and let cool slightly.

   Time: PT15M

   Temperature: High

5. Heat Oil for Frying

   Pour enough vegetable oil into the deep frying pan to submerge the malpua (about 2‑3 inches deep). Heat over medium‑high heat until a small drop of batter sizzles and rises to the surface immediately (≈ 350°F / 180°C).

   Time: PT5M

   Temperature: 350°F

6. Fry the Malpua

   Using a ladle or a small cup, pour a thin round of batter into the hot oil. Fry for 10‑12 seconds, then gently flip and fry the other side until golden‑brown and puffed (about 10‑12 seconds more). Remove with a slotted spoon and place on a paper‑towel‑lined plate.

   Time: PT10M

   Temperature: 350°F

7. Soak in Syrup

   Immediately after frying, place each hot malpua into the warm sugar syrup. Let it soak for about 1‑2 minutes, then flip to soak the other side. Remove with a slotted spoon and set on a serving plate.

   Time: PT5M

8. Drain and Serve

   Arrange the syrup‑soaked malpua on a serving platter. Optionally garnish with a few extra rose water drops or chopped nuts. Serve warm or at room temperature.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

45 g

Fat

8 g

Fiber

1 g

Ingredient Substitutions

• Instead of Suji (Semolina): Coarse semolina
• Instead of All-Purpose Flour: Whole wheat flour (will change texture)
• Instead of Granulated Sugar: Powdered sugar (will affect texture)
• Instead of Milk: Plant‑based milk (may change flavor)
• Instead of Ghee: Unsalted butter, vegetable oil
• Instead of Rose Water: Vanilla extract (different aroma)
• Instead of Whole Cloves: Ground cloves (use 1/4 tsp)
• Instead of Green Cardamom Pods: Ground cardamom (use 1/4 tsp)
• Instead of Vegetable Oil: Ghee (will give richer flavor)
• Instead of Granulated Sugar (for syrup): Brown sugar (will darken syrup)

Equipment Needed

• Measuring Cup
• Mixing Bowl
• Whisk or Spoon
• Deep Frying Pan or Kadai
• Saucepan
• Slotted Spoon
• Plate or Tray

Critical Steps — Do Not Skip

• Achieving a smooth, lump‑free batter.
• Resting the batter for at least 1 hour.
• Maintaining oil temperature around 350°F for proper puffing.
• Preparing syrup to one‑thread consistency.

Chef Tips from the Video

• Crush whole cloves and cardamom just before adding to preserve their essential oils.
• A tiny pinch of rose water adds authentic fragrance without overpowering the sweetness.
• For extra golden edges, drizzle a few drops of melted ghee into the oil during the last few minutes of frying.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days; reheat gently before serving.

Freezer: Can be frozen for up to 1 month. Thaw and warm in a skillet before serving.

Room temperature: Best consumed within 4‑5 hours at room temperature.

Make-Ahead Tips

• The batter can be prepared a day ahead and kept refrigerated; bring to room temperature before frying.
• Sugar syrup can be made in advance and stored warm or reheated gently before use.

Frequently Asked Questions