Jayati Das from USA
E-mail:jayati.das@unmail.org

Khirer Malpoa

Ingredients
Evaporated Milk 1 can
Refined flour 3 tbsp.(heaped).
Semolina (Suji) 3 tbsp.
Baking powder 1/2 tsp.
Mouri (Aniseed) 1 tbsp.
Sugar 1 1/4 cup
Water 2 cups (300 ml).
Cardamom (Elaichi) 1/4 tsp.
Cooking oil for shallow frying

 

Method:

1. Heat evaporated milk in a non-stick pan. Keep stirring till it reduces into a thick gravy form. Remove from heat.
2. When it cools down, fold in refined flour, aniseed, semolina and baking powder and mix it well. Keep aside.
3. Now to prepare the sugar syrup: boil 2 cups water in a pan and add sugar. Stir till the sugar melts. Add cardamom powder. Let the syrup boil (in medium heat) for 15 to 20 minutes. Stir in between for 2 to 3 times. Please ensure that the syrup does not get too thick. Remove from heat.
4. Take a pan and heat enough oil for shallow frying. Scoop little of the thickened milk mixture with curved ladle and pour into oil so that it falls into a flat ball (like puris) each time you drop the mixture.
5. Make 5 to 6 balls that will be easy to manage at a time. Fry them till golden brown in low heat.
6. When browned on both sides, drain off the oil and pour them directly into the sugar syrup. Leave them for at least 25 minutes to soak the syrup.
7. Enjoy this yummy dish of Malpoas either hot or cool and get a true taste of Bengal !!

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