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Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

Trinidadian East Indian desserts usually stay faithful to original recipes while savory foods have incorporated local ingredients and cooking styles from other cultures. However, a small number of desserts have also been adapted and Malpura, a fritter made with a milk-enriched dough, is one of them—it makes use of powdered milk where the traditional recipe does not.


  • cups powdered milk
  • ½ cup all-purpose flour
  • cups sugar
  • ¾ cup ghee


  • cup (2 ounces) chopped pistachios
  • 2 tablespoons golden raisins
  • ¼ cup (1 ounce) chopped almonds


  1. Reconstitute 4 cups of the powdered milk according to the package directions. Pour the milk into a deep saucepan and bring to a boil. Lower the heat and simmer until thick, about 30 minutes.
  2. Mix the remaining ¾ cup powdered milk with the flour and add it to the simmering milk. Remove from heat.
  3. In a separate saucepan, bring the sugar and 3 cups of water to a simmer and cook until it is the consistency of thin maple syrup. Set aside over low heat to keep warm.
  4. Heat the ghee in a deep frying pan. Drop tablespoonfuls of the milk dough into the pan. Flatten each spoonful with the back of the spoon and fry on both sides until golden brown. Remove and drain on a plate lined with paper towels. Continue until all the dough is used.
  5. Place each malpura in the warm sugar syrup and turn gently to coat. Remove and arrange on a plate. Garnish with pistachios, raisins, and almonds. Serve warm.