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Malpoa

March 23, 2013

Malpoa is an Indian pancake, a sweet dish. There are many variants of making this dish. Each community adds its own touch to it. The malapoas offered to Lord Jagannath in Orissa are very different from those that my mum makes. In fact those are very different from Thakur barir ranna (Recipes’ from Tagore’s kitchen) too. Just a bit of trivia.

malpoa soaking in sugar syrup

malpoa soaking in sugar syrup

For Malpoa you would need the following ingredients-

Refined Flour/Maida – 1 Cup

Fennel seeds/saunf – 1 tsp

Green cardamom – 2

Milk- 1 litre

Sugar – 2-3 cups (adjust to requirement)

Water-4 cups

oil – 1 cup for frying

This would be sufficient to make nearly 20 malpoas.

Method of preparation-

step1 - heat milk

step1 – heat milk

Condensed milk

Condensed milk

Heat milk in a large vessel and reduce to half its volume. Keep aside and cool.

sugar syrup

sugar syrup

Make sugar syrup (heating water and sugar together in a pan). Keep aside. Remember the syrup shouldn’t be very thick (definately not one string consistency).

Maida, fennel seeds added to condensed milk

Maida, fennel seeds added to condensed milk

Add maida and fennel seeds to the condensed milk. Keep beating the mixture as you add.

Consistency of the mixture

Consistency of the mixture

The mixture should be smooth and of dropping consistency (not running consistency). If not, adjust by adding more milk to the mix. Only add cold (or room temperature) milk to this mix. Add crushed green cardamom seeds to this and mix well.

Drop mix in hot oil

Drop mix in hot oil

Heat oil in a pan and with the help of a spoon/ladle, drop the mix so that small circles are formed. The size of malpoa depends on the size of the ladle. Deep fry in medium flame.

fry the malpoa

fry the malpoa

Once golden brown, flip over to the other side and fry it till it is golden brown too.

fry till golden brown

fry till golden brown

Malpoa on a tissue

Malpoa on a tissue

Take them out once both sides are golden brown and put them on a tissue which soaks excess oil.

Dip malpoa in sugar syrup

Dip malpoa in sugar syrup

After this put them in warm (not hot) sugar syrup. It takes about 2 hours for the malpoa to become soft and soak in the syrup completely.

Serve hot or cold!

p.s- you could use jaggery instead of sugar. Malpoa can be made with curd too and left to be fermented overnight.

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2 Comments leave one →
  1. April 4, 2013 9:12 am

    That looks yummy and worth trying it!

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