After my ‘Gurer Malpua’ and ‘Khirer Malpua’, my latest addition in my dessert list is ‘Tal er Malpua’. It is nothing but a sweet pancake made with Asian Palm Fruit Pulp, whole wheat flour and jaggary. You can substitute jaggary with sugar as well. Semolina gives a nice crispy texture to the ‘malpua’. You need not to dunk this ‘malpua’ in sugar syrup as this ‘malpua’ is sweet enough to have as it is. After frying it becomes very crispy but after you store for some time it becomes soft. You can have it as you like crispy or soft…..
For garnish and serve:
- Dilute the gur/jaggary with a little water in a pan or in microwave. Wait till it cools down.
- In a mixing bowl mix in all ingredients. Add mik till you get smooth thick but flowing consistency in batter.
- Add 1tsp oil. Mix well.
- Rest the batter for 10-15 minutes.
- Meanwhile heat sufficient oil + 2 tsp of ghee in a thick bottomed wok/karai for deep frying.
- As the ghee mixed oil is heating up, bit the batter well.
- When the oil is hot, reduce the heat to low. Take a ladle full of batter and deep fry till nicely brown. Keep the heat to medium-low. This malpua will be crispy on outside first and will become soft after you store it in a container. Take out on a paper lined plate.
- Serve hot or in room temperature with condensed milk.
~ You can use milk or water to make the batter or you can use both.
~ Since the batter is thick, it will take a little more time to fry this malpua. So keep the flame on lower side, else the malpua will be crispy from outside and the inside will not be cooked.
~ This malpua is a little crispy so do not panic.
~ Serve Tal er Malpua topped with condensed milk or you can have it as it is.