Today is a sweet day. “Sweet day?” eyebrows go up.
“God have I made a wrong expression?” I ask my good self. Phat (abrubtly) came the reply. “No not at all.” I heard the answer. Was it a soliloquy? No, no grammar, no drama, no more questions.
This post is all about making a sweet dish and that’s all. Always it is Jhol, Jhal, Tarkari, Ambol, Tak, Dal, Mangsho, Bhaja, Jolkhabar, and what not to find as I peruse my spot. Today I want to stick to something Mishti (sweet).
The love for Malpua at home makes me prepare this food item many times. But let me share a secret. This happens when the skin of the bananas becomes black, and no one bothers to touch and relish it. It is then my Malpuas come up.
Take 2 ripe bananas, the skin of those that has become black and no one bothers to look at it. There may be such times in your home too.
So here it is:
2 over-ripe bananas. After taking off the skin mash it in a bowl.
To this add 2 ½ cups of Atta (wheat flour)
Add water and mix it well to get a thick batter.
Add sugar about ¾ cups or as per your taste - less or more - and mix well. Taste the batter for the sweetness you want.
To this add 3-4 tsp. of sauf/ fennel seeds/pan mauri and mix well again.
This batter should not be too thick or too thin, to pour out into the oil from a ladle.
Next comes the cooking part:
Heat enough oil for deep frying in a kadhai/wok. Once it is hot let it cool down a bit. Now to this pour a ladle of the batter. This will spread on its own in the oil and get a somewhat round shape. Cook for a couple of minutes and then turn it.
Cook both the sides till the outer portion becomes dark and the malpua takes the brown colour. Take out and place on a kitchen napkin.
Fry the rest of the Malpuas and then it is “ready, steady and serve” moment. The sides give the crunch with the bite and the inner part is soft and sweet.
What more, share, eat and relish…
© gouri guha 2013