A scrumptious mouthwatering sweet dish of Kolkata. Malpoa is a traditional Bengali sweet that is immensely popular, especially during festivals and special occasions. Malpoa is known for its unique texture, it is soft and fluffy.
- 2 cups Semolina or sooji
- ½ cup All-purpose flour / Maida
- ¼ cup shredded Coconut
- 1 cup Sugar
- 1 tsp Fennel Seeds (powdered / coarsely ground)
- ½ tsp Green Cardamom Powder (optional)
- 1 cup full-cream Milk
- Oil or Ghee for deep-frying
Making Malpoa Batter
- For making malpoa, make the batter first by sieving all-purpose flour and keep it in a mixing bowl.
- Then add 2 cup sooji or semolina, ¼ cup (4 tbsp full) shredded coconut, 1 tsp coarsely ground fennel seeds, ½ tsp green cardamom powder and 1 cup sugar in the same mixing bowl. Mix all the ingredients well using your fingers and crush all the small chunks.
- Now gradually mix the milk (1 cup whole milk) into it, to make a smooth batter (not too thick / thin) from it and ensure batter is lump-free. Stir to melt the sugar.
- The batter is now ready, cover it and let it rest for at least 30 mins for best results.
Frying the Malpoa
- For deep frying, 1 cup (250 ml) ghee / oil / half-and-half ghee and oil to the pan and wait till the oil is hot and smoking.
- Stir the batter well 3-4 times before putting it into the oil.
- Now turn down the gas flame and put a spoonful of batter (as large as you choose) into the oil.
- After 3-4 mins, or when the bottom is golden brown, flip it over and fry it till both sides are equally browned.
- When both sides are a nice golden-brown color, remove it from the pan and put it on a paper towel to drain and soak the excess oil.