Malpua or malpoa is a dessert or sweet dish popular in Bengal and are generally made on the occasion of ‘poush sankranti’. It can be served as an evening snack with tea and is quite easy to make. It is essentially made up of rice flour, milk and nuts and raisins. On the day of poush sankranti, it’s made with the new rice available in the villages of West Bengal. All the ladies of the family, would gather together and make malpuas or malpoas along with peethe and payesh and would distribute the sweets to their neighbours, family and friends. I remember, how we would be sent a big bag full of peethe and malpoas from our ancestral home in ‘Bhangar’, a village in the South 24 parganas district of West Bengal. Lovely were those days indeed! Please check the Malpua Recipe with rice flour. This is an easy and quick Malpua Recipe with rice flour. Please serve at least malpuas to your near and dear ones following this Malpua Recipe with rice flour on the day of Poush Sankranti.
Time to prepare the batter for Malpua Recipe with rice flour: 5 minutes
Time to cook/fry each malpoas as per the Malpua Recipe with rice flour: 6-7 minutes approximately
Ingredients of Malpua Recipe with rice flour cooked for 6 malpuas:
1. 2 cups of rice flour
2. 1 cup of semolina or suji
3. 1 tsp fennel seeds or saunf
4. 1 tsp salt
5. 3/4 cup of sugar
6. Oil for deep frying, preferably refined oil of low absorb category
7. 1 1/2 cups of milk
8. Few cashews and raisins
9. Few coconut slices (optional)
Malpua Recipe with rice flour- The Method:
1. Mix the rice flour, semolina, salt and sugar
2. Add hot milk and form a free flowing batter which should be free of lumps. Batter should not be thin
3. Add fennel seeds, cashews and raisins. If you have coconut, cut them into small pieces and add
4. Heat oil for deep frying. Once it reaches smoking point, pour some batter into the oil
5. Wait for 3-4 minutes and turn over
6. Take out the malpuas once they are golden brown on each sides
Your malpuas are ready. You can soak them in sugar syrup and serve or serve as it is. It’s equally tasty both ways.
Leave a comment on how tasty you made the malpoas 🙂
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