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Gulab Jamons
Mal poa (Below)
Sweet Balls


Bengali Malpo

For Syrup:
1-1/4 cups sugar
5 tablespoons of water
1 tablespoon of lemon juice

For Malpo:
1-1/4 cups flour
2 tablespoons of ghee
8 fl oz of whole milk
1 teaspoon of whole fennel seeds
ghee for frying

The syrup consistency is important, for if it is too thin the malpos tend to fall apart. Mix the syrup ingredients together and bring to a boil, then set aside. Mix together the flour, 2 tablespoons ghee, and blend smoothly. Add whole milk and whole fennel seeds. These give the malpos their distinctive taste. Heat ghee in a karai, lower the flame to medium and take large spoonfuls of the floor mixture, dropping them in, one at a time. Each round malpo is fried carefully until both sides are brown and the edges curl up crisply. Once all of them are fried, dip them in the syrup, turn them over and lay them out on a flat serving dish. Then the rest of the syrup is poured over them. Ready to offer!

Bengali Malpua

1 liter - Milk
8-10 ounces Sugar
2 tbsp - Flour
2 tbsp - Coconut (grated)
Ghee for deep frying

Boil milk over slow fire while stirring. Reduce milk to less than half its original volume, then set aside to cool. Dissolve sugar in 2-3 cups water. (Keep aside 2 tbsps) then dissolve the remaining sugar. Make into syrup of one thread consistency by boiling and pour into serving dish. Add flour, coconut and 2 tbsp. of sugar to the milk to thicken further. Stir till completely smooth. Mix well to form a batter of pouring consistency. (If required add a little more milk). Heat ghee in a deep frying pan (kadhai). Pour one spoonful of milk batter into ghee to form a circle. Fry slowly, turning on both sides till brown. Drain and place in syrup to soak. Continue in this manner till batter is finished. Dip in syrup, garnish with chopped pistachios, and offer.

Doi-er Ladykini

Dahi (Unsweetened and hung dry yogurt) 16 oz.
Suji (Semolina) ¼ cup
Elaichi (Cardamom) powder ½ tsp.
Ghee for deep frying
Sugar 2 cups
Water 3 cups

Make a sugar syrup by dissolving the sugar in the water and heating the solution till it turns thick and light yellowish. Now whip the yogurt, and mix semolina and elaichi powder into it. Mix batter well. Heat ghee in a Kadai. Scoop out portions of the batter with a tablespoon and pour into ghee and fry on medium heat till deep brown. Remove the balls from ghee and place gently in the sugar syrup. Remove the balls once they absorb the syrup, and offer.

Kesaria Malpuas

For Malpua Batter:
1-1/4 cups unbeaten Double Cream
4 ½ Tbsp Flour
Ghee for Frying

For Kesaria Syrup:
1 cup Sugar
1 ½ cup Water
4 Tbsp Milk mixed with ¼ Tsp Saffron

Other Ingredients:
Finely chopped Dry Fruits
Cardamom Powder

Mix cream and flour into a batter. Smear a little ghee on a frying pan and then spread some batter on the pan as per size needed. Shallow fry both the sides until golden brown and then drain well on a tissue. Make a syrup of sugar and water of 1 string consistency. Simaltaneously dissolve saffron in warm milk till saffron leaves the colour. Add water to it and mix well. Add the saffron syrup to the sugar syrup and mix well. Soak the Malpuas in hot saffron and sugar syrup for 3-4 minutes and then offer hot, garnished with chopped dry fruits and sprinkled cardamom powder on them.

Khoya ka Malpooa

2 pounds khoya/mava (or fine ricotta)
1-1/4 cups arrowroot powder
6 cardamoms
2 pounds sugar
1 tsp black pepper, ground fine
1 cup water
Ghee for frying
Bits of almond and pistachio

Mix khoya and arrowroot well or churn in grinder. Add cardamom and pepper, mix well. Mix sugar and water in the pan and keep on the flame. Smear and stir till syrup will be moderate thick (one tar ki chasani). Take a small portion of the khoya and make a small poori and fry on the medium flame. When these malpooas become golden in colour take out and dip in the sugar syrup for ten minutes. Spread the malpooas in to dish and sprinkle almond flakes.

Ledikeni #1

Panir 2 pounds
Suji (semolina) ¼ cup
Ghee 2 tbsp
Ghee for frying
Elaichi dana (cardamom powder) 10
Khoya khir 1/8 cup
Sugar 2 pounds

Make a thick syrup with sugar and water and set aside. Remove all the water from panir and knead well, then mix in the suji and ghee and make a tight dough. Take some of the dough, make into a ball, put in elaichi dana and some khoya in the center. Make balls with the rest of the dough. Fry till light brown and put in the sugar syrup. Let it stand for 1 whole day and then offer.

Ledikeni #2

Panir (chchana) 2-1/2 cups
Suji ½ cup
Mouri 2 tsps
Sugar 2 pounds
ghee for frying
Milk 3 cups
Green cardamon powder 2 tsp
Flour 2 cups
Water ½ ltr

Make a thin sugar syrup with sugar and water and set aside. Mix all the other ingredients and cover and keep for 1 hour. Heat ghee in a non-stick pan. Pour 1 tbsp of butter and fry one malpoa, resembling a pancake. Dip in sugar syrup. Let them stand in the syrup for 2 hours, then offer.


Suji : ½ cup
Flour: 1-1/2 cups
Large black Cardamom seeds: 3 or 4
Ghee for frying
Sugar:2-1/2 pounds
a pinch of sodium bi carbonate

For Syrup: In 2 liters of water add the sugar, boil and cool, and set aside. Mix together the flour and suji, adding enough water to make a thick batter and set aside for 5 to 6 hours because suji has to ‘melt’ in the batter. Then add the cardamom seeds, a pinch of salt and sugar and sodium bi carbonate and stir well. Heat ghee in a small pan. Deep fry one spoonful of batter at a time into mildly simmering ghee. The batter spreads to make malpoas of 5 inch diameter. Soak in prepared syrup. Cool it. Remove from syrup, and offer.


Maida - 1 cup
Sooji - 1/4 cup
Cardamoms (powdered) - 3
Sour curd - 1 tbsp
Baking soda - a pinch
Ghee for frying
Sugar - 1 cup
Water - 1 cup

Mix maida and sooji with curd and baking soda. Set aside. Make a syrup of the sugar by boiling till consistency is thick and sticky. Allow syrup to cool and mix it with the rest of the ingredients. Beat it well till the mix is uniformly blended. On a hot frying pan, heat a tsp of ghee and pour the mix to the size of small dosa. Wait for a while and turn it over. When brown, take it of the heat.


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