The toughest part of this recipe is extracting the coconut milk from a coconut. I usually cut the coconut flesh into small pieces and grind it to a paste in a mixer grinder (adding a bit of water). I strain out the coconut milk from the mashed coconut pulp with a strainer.
Note: In case you want the Malpua to be thinner, just increase the amount of milk in the batter. While frying, the malpua should be dipped in the oil. In case the batter sticks to the pan while frying, reduce the quantity of milk powder or khoya used.
This is one of my absolute favourite Bengali desserts. Until I learned to make it from Ma, I did not know that the recipe was this simple and quick.
Again, like Taal-er Bora, there are hundred different ways to make Malpua. My mother’s version is on the thinner side and I love the brown crunchiness of the edges.
Note: This is my attempt to preserve traditional Bengali recipes which I fear are on the verge of extinction. I have learned that each house makes Taal-er Bora a bit differently depending upon what they like. This one is my Ma’s version which I simply adore. I can eat these non-stop, one after the other especially when they are freshly made. Taal-er Bora can be made and stored in the fridge.
My earliest memory of Taal-er bora is when my grandmother used to make it during Janmashtami. She would use an old copper grater which is an antique piece in itself.
You should first fry a few and taste it to decide what needs to adjusted. In case, the inside feels too soft, you can increase the amount of the dry ingredients by the same proportion. Sweetness also is a matter of choice hence adjust the sugar accordingly. If they taste slightly bitter, increase the amount of sugar.
I am Annesha, collector,compiler and creator of useful recipes. If you are short on time, ingredients or motivation but still want to eat a healthy meal, this is where you look for meal plans.