Today I'm going to share 'Taaler Malpoa'. Taal means, Asian Palm Fruit. We used to make Taaler Bowra, Taaler Kheer, Taaler Luchi etc on Janmastami puja. This dish I've made last year, when I got a Taal from Warangal, Ramappa Temple. But I didn't get time to write the recipe. So thought of sharing this recipe this year before Janmastami. And here it is.
Malpua is a very popular sweet in India. Mostly in Odisa/West Bengal/Bihar etc. There are different types of Manpua are made. different type means, the ingredients wise and the process wise. In Odisa & west bengal, where the Malpua is dipped in sugar syrup after frying, but in Bihar, sugar is added in the batter. In UP, Bihar and northen part of Indian, Malpua is served with Rabdi or Malai but in Odisa, Bengal it is serve just soaked in sugar syrup. In Odisa malpua is one the most important items of Chappan Bhog, which is served to Lord Jagannath. In Bengal, it is prepared during Janmastami to serve Lord Krishna. We Bengalis call this Malpoa. We use to make different types of Malpoa, on Janmastami. Like Paka Kolar MAlpoa, Kheerer Malpoa, Taaler Malpoa etc. My blog already has the 'Kheerer Malpoa' recipe since long time.
Today I'm going to share 'Taaler Malpoa'. Taal means, Asian Palm Fruit. We used to make Taaler Bowra, Taaler Kheer, Taaler Luchi etc on Janmastami puja.