Misti aloo r malpua (Sweet potato Malpua/A Bengali dessert)

 Misti Aloo r Malpua:

Holi or the color festival is around the corner. The weather over here is changing bright sunlight, blue sky, light breeze air. Yeah, I like spring a lot and the festival Holi. Over here we didn't celebrate Holi very much but potluck, eating sweets, shopping for Holi staff is on. 
Today I am presenting Malpua with a twist which is very popular in the time of Holi. Misti aloo or sweet potato is a vegetable but often used for making dessert in Bengalis household. One of the sweet dish made out of sweet potato by my grandmom is Misti Aloo r malpua. For making this dish first we need to boil sweet potato then peel it and mashed completely, taking care of no solids remains on it. Then we need to mix it with milk, milk powder, and all-purpose flour. Then fry and dip in sugar syrup. The taste is almost the same except it is normally sweet and very soft and tender in texture.  In the past for frying malpua they used ghee but for health, reason tries not to use ghee substitute it with good available vegetable oil.

Serve it warm for better taste with a slice of pistachios on top.

Course- Dessert
Dish - Bengali
Author - Usashi Mandal
Serves - 6

Preparation time - 30 minutes

Cooking time - 40 minutes

Ingredients:

For the batter of Malpua:-

2 medium sweet potatoes, peeled and mashed

1 cup of milk powder

1/2 cup all-purpose flour maida

2 tbsp suji/rava/semolina

1 tbsp sugar

1 tsp fennel seeds

1 tsp cardamom powder

For the sugar syrup

1 cup of sugar

1 cup of water

1tsp rose water

Vegetable oil/ ghee for frying

Sliced pistachios for garnishing

Method:

1. For making malpua first we need to peel and boil the sweet potato. After it gets cold then mashed the sweet potato with a masher or with hand. 

2. In a big bowl add mashed potato and all the malpua batter ingredients and make a smooth thick batter, thicker than normal malpua batter, otherwise, it will break while frying.  Add more milk if necessary. Rest it for 20 minutes.

3. Meanwhile, make the sugar syrup. In a pan add I cup sugar with 1 cup of water and let it boil until sugar dissolved completely. after the sugar dissolves give it a stir and boil for more 5 minutes and add rose water.

4. In a frying pan heat oil then simmer the flame and add 1 ladle full of batter shaping round. let fry one side then flip another side, to prevent breaking. After it turns light brown from both sides take out and dip in sugar syrup. Dip in sugar syrup for 5 minutes then transfer into another bowl. Do the same until with the remaining batter.

5. Place in a serving bowl and topped with chopped pistachios on top and serve warm or cold.

6. It can be stored in a freezer for 5 days.

Enjoy!!

Wishing you all safe and healthy Holi. 

Some more sweet recipes:

Lancha