by Tarla Dalal
Added to 80 cookbooks
This recipe has been viewed 30478 times
Jaggery has a rich taste that lingers in the palate for a while. Jaggery Malpua is a delicious but quick dessert characterised by this luxuriant flavour, speckled with exciting tinges of fennel. These melt-in-the-mouth whole wheat flour malpuas should ideally be served right off the tava, garnished with cardamom powder and pistachios, or with a topping of creamy rabdi.
- Heat ¾ cup of water in a broad non-stick pan, add the jaggery, mix well and cook on a medium flame for 2 to 3 minutes or till the jaggery melts.
- Remove from the flame, transfer into a bowl and keep aside to cool slightly.
- Add the whole wheat flour and fennel seeds and mix well till no lumps remain.
- Add the cardamom powder, fruit salt and 2 tsp of water and mix gently.
- Heat a non-stick tava (griddle) and grease it using a little ghee.
- Pour a small ladleful of the batter on it and spread it evenly to make a 75 mm. (3") diameter circle.
- Cook, using a little ghee, till it turns golden brown in colour from both the sides.
- Repeat with the remaining batter to make 11 more malpuas.
- Serve immediately garnished with cardamom powder and pistachio slivers.
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