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Sunday, January 25, 2015

Kheer er Malpoa

    Malpoa is a deep-fried and sugar syrup coated sweet dish, made with a batter of maida(flour), semolina, milk and sugar. This sweet is quite popular among bengalis and made for any special occassion. It is also made during Makar Sankranti celebration.
This malpoa recipe is a variation of regular malpoa, in this recipe, Kheer/Khoya/Mawa is added to enhance the taste. These malpoas are quite impossible to resist. Try these for any celebration at your home like puja, birthdays or anniversaries.

You Need :
Khoya/kheer/mawa(grated) :1 cup 
Flour : 1 cup
Semolina : 1/2 cup
Sugar : 1/3 cup
Fenned seed/Mouri/Saunf : 1 tblsp.

Ghee : 2-3 tsp.
Baking Powder : 1/2 tsp.
Milk, in room temperature : 1 cup or as needed to make the batter
White oil or ghee - for frying 
For sugar syrup
Sugar : 3/4 cup
Water : 2 cups
Green cardamom : 3-4, grounded coarsely

How To :
  • In a mixing bowl put, soak the semolina in little milk first for 10 minutes. In the bowl add flour, grated mawa/kheer, fennel seeds and ghee. Add milk gradually to make a batter of pouring consistency(not so thick or not so runny either). Add sugar as per your taste, it should not be too sweet as we're going to soak these malpoas again in sugar syrup. Lastly add baking powder in it. Baking Powder makes the malpoas soft and fluffy. The batter is ready.

    • Now heat enough oil in a pan to deep fry the malpoas in medium hot oil. Carefully pour 1 big ladleful of batter in the oil and fry on both sides till they are golden brown. Fry them in medium heat so that it gets cooked through. Remove and drain on paper towel.
    • In another bowl, boil water and sugar, when sugar dissolves and thickens a bit, add whole green cardamoms into it. You need to make the sugar syrup thin for malpoas. Dunk the fried malpoas into sugar syrup, keeping the syrup pan in very low heat. Keep them in sugar syrup for 5 minutes and then remove them on a plate.
    • You can garnish malpoas with chopped almonds or any kinds of nuts and serve this mouth-watering sweet in room temperature or chilled.

    Hope you all will love the recipe and try it at home and don't forget to share it with me. Send me a pic of your dish to and I would love to share your pic in my social media handles.

    Sunday, January 25, 2015 / by / 0 Comments

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