Malpua: A Sweet Rebellion with a Tropical Twist

Easiest Malpua Recipe

Ingredients:

2 eggs

1 cup Sugar

1 cup Maida

1 cup Milk

Orange food colour 

1 whisked egg

Method

In a bowl, add 2 eggs, 1 cup sugar mix well then Gradually add flour and whisk until you get a smooth batter of pouring consistency. Then add milk. If the batter is too thick, add more milk by tablespoons until it reaches the desired flow. Add orange food colour and mix well

Make and refrigerate this batter for 4-5 hours.

Heat ghee in a frying pan over medium heat.

Once hot, pour a ladleful of batter to make a small pancake.

On top of it add whisked egg.

Fry for 1-2 minutes on each side, or until golden brown. 

Forget everything you think you know about fluffy pancakes. Malpua, the rebellious cousin from Bengal, is here to challenge your taste buds with a symphony of textures and unexpected flavours.

This golden-hued masterpiece starts with a batter that's anything but ordinary. Imagine ripe bananas mashed into a smooth paste, lending natural sweetness and a hint of tropical flair. This gets combined with all-purpose flour and semolina, the secret weapon that provides a delightful crunch against the soft interior. A whisper of cardamom adds a touch of aromatic intrigue.

But the real twist lies in the frying process. Forget the deep-frying vats of oil. Malpuas are pan-fried in a minimal amount of ghee, resulting in a crispy, lacy exterior that's surprisingly light and airy. Imagine a delicate, golden net cradling a soft, pillowy center – a textural masterpiece waiting to burst in your mouth.

Malpua is more than a dessert; it's a sweet revolution on your plate. It's a testament to the creativity of Bengali cuisine, daring to challenge tradition with unexpected twists. So, the next time you crave something different, something that pushes the boundaries of flavour and texture, take a bite of a Malpua and join the delicious rebellion.

During Ramadan, Mumbai's Mohammed Ali Road undergoes a delightful transformation. Amidst the vibrant chaos of street vendors, one dish reigns supreme: the Malpua. Here, this Bengali sweet takes on a life of its own, becoming a much-anticipated crown jewel of the Ramadan feast.

Forget the delicate, pan-fried versions of Bengal. Mohammed Ali Road's Malpua is a celebration of indulgence. Made with a batter enriched with eggs, it boasts a fluffier texture and a richer flavor profile. The secret lies in the generations-old recipes passed down by street vendors, each adding their own twist to the classic.

The frying technique is another spectacle. Large woks filled with shimmering ghee become a stage where the Malpuas are born. Dipped in the batter, they puff up dramatically as they hit the hot oil, transforming into golden orbs of crispy delight.

But the true magic lies in the Rabdi. Unlike the light syrups of Bengal, Mohammed Ali Road's Malpuas are drenched in a thick, creamy concoction of simmered milk, infused with cardamom, saffron, and a touch of rosewater. This decadent Rabdi elevates the Malpua to new heights, creating a dessert that's both rich and deeply satisfying.