Kheer Malpua: Indulge in this Creamy Bengali Dessert
40 minutes
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About Kheer Malpua: Indulge in this Creamy Bengali Dessert
Indulge in the magic of Malpua with Kheer, a classic Bengali dessert that harmoniously blends textures and tastes. Imagine fluffy semolina pancakes, kissed with cardamom and cream, fried to a tempting golden hue, and drenched in fragrant syrup.These delicate Malpua are then paired with a luxuriously rich, slow-cooked milk kheer. This divine combination offers a symphony of flavors, perfect for festive occasions or a sweet escape any day.
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
For the Malpua
- ½ cup Semolina suji
- 1 cup All-Purpose Flour
- ½ cup Milk Powder
- ½ tsp Baking Soda
- 1 tsp Cardamom ground
- ¾ cup Milk
- Ghee Or Refined Oil for frying
For the Kheer
- 750 gm Milk
- ½ cup Milk Powder
- 1 cup Cream fresh
- ¼ cup Fruits dried, grated, mixed
- 1 tsp Cardamom ground
Instructions
- In a mixing bowl, combine the semolina, all-purpose flour, milk powder, baking soda, and ground cardamom. Gradually whisk in the milk until a smooth batter forms, similar to pancake batter. Let the batter rest for at least 15 minutes. This allows the semolina to hydrate and the gluten in the flour to relax, resulting in lighter malpua.
- Heat ghee or refined oil in a shallow frying pan over medium heat. Once hot, pour a ladleful (about ¼ cup) of batter into the pan for each malpua. Fry for 2-3 minutes per side, or until golden brown and cooked through. Watch carefully to prevent burning.
- While the malpua are frying, prepare the sugar syrup. Combine sugar and water in a saucepan and bring to a simmer over medium heat, stirring until the sugar dissolves. Simmer for 5-7 minutes, or until the syrup slightly thickens.
- Dip each fried malpua into the warm sugar syrup for about 1-2 minutes per side, allowing them to absorb the syrup. Remove and set aside.
- In a separate saucepan, bring the milk to a boil over medium heat. Reduce the heat to low and simmer, stirring occasionally, until the milk reduces by half. This slow cooking process concentrates the milk's flavor and creates a richer kheer. Stir in the milk powder, fresh cream, grated dried fruits, and ground cardamom. Cook for another 5-7 minutes, or until the kheer thickens slightly.
- Place the syrup-soaked malpua on a serving plate. Pour the warm kheer over the malpua. Garnish as desired and serve warm.
Recipe Notes
Good To Know
- For extra flavor and authenticity, infuse the sugar syrup with a few strands of saffron and a light sprinkle of crushed cardamom before soaking the malpuas.
- To achieve the perfect texture, let the malpua batter rest for 20–30 minutes—this helps the semolina absorb the liquid fully and results in softer pancakes.
- Serve the kheer malpua warm, garnished with slivers of pistachios or almonds and a few rose petals for a festive touch and a pleasing visual contrast.
- If you prefer a lighter dessert, you can shallow fry the malpuas in ghee instead of deep frying, ensuring they are still golden and crisp at the edges.
Expert Tips
- For a richer flavor, use full-fat milk and ghee while preparing the malpuas.
- Don't overcrowd the pan while frying the malpuas; fry in batches to ensure even cooking and a crispy texture.
- Adjust the sweetness of the sugar syrup to your preference. You can also add a squeeze of lemon juice for a tangy twist.
Storage Instructions
- Can be stored in the refrigerator for more than a week.
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Recipe Nutrition
Calories: 310kcalCarbohydrates: 59gProtein: 5gFat: 6gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gCholesterol: 4mgFiber: 1gSugar: 44g
Geeta Biswas
Articles: 919
7 Comments
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Absolutely mouthwatering! Thanks for sharing.
This is so tempting! Thank you.
I’m loving this recipe already!
Thanks for the inspiration! Looks tasty.
tasty, delcious
This is mouth watering…
Looks so mouthwatering! Thanks for sharing.