Malpoa is a popular sweet dish which is cooked in every household during the festival. This is extremely popular dessert in Bangladesh.

For Malpoa batter

All purpose flour (maida): 2 cup

Rice flour: 4 tbsp

Milk : 4 cup

Sugar : 2-3 tsp

A pinch of salt

Pinch of baking powder

Roasted fennel: 1 tbsp

For sugar syrup

Sugar: 2 cup

Water: 1 cup

Rose essence/saffron

Cardamom powder: 1 tsp

Instructions: 

For syrup:

Warm a deep bottom vessel and prepare the syrup by mixing water and sugar with a dash of rose essence. Sprinkle the cardamom powder and keep on boiling on medium heat first and then lower the heat till you get the desired consistency of two thread or it should coat the back of a spoon.

Prepare the malpoa batter:

In a wide mixing bowl, sift the all purpose flour and rice flour with salt and baking powder.

Dissolve the sugar in milk and add the milk at room temperature to the flour mix.

Keep on blending till no lumps are visible and the batter should have a pouring consistency, neither too thick nor too thin.

 This step is little tricky, so after preparing the batter, pour a spoonful of hot oil to test it, if required, make the batter a little thin by adding some amount of milk.

Sprinkle the roasted fennel seeds all over it and mix lightly. Keep the batter to sit for 1 hour.

How to deep fry the malpoa:

Now heat the required oil for deep frying the malpoas. Oil should be smoking hot and check the temperature by drop few drops of batter in it. It should not stick to the bottom and should gradually come to the surface of the oil.

Once you are convinced about the oil, with the help of a flat spoon, add the batter, half or a spoonful of batter should be right. It should form a circular shape.

Flip the side once it is evenly browned and remember to flip only once.

Drain the excess oil on a tissue paper and dunked in warm syrup for 30 seconds. Remove it and place it on a serving plate.