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Jaggery Malpua


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Jaggery Malpuas soft and lacy with a mild flavour of aniseed and cardamom.

5/5 stars  100% LIKED IT    2 REVIEWS ALL GOOD
जैगरी मालपुवा - हिन्दी में पढ़ें 

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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 .

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Jaggery Malpua recipe - How to make Jaggery Malpua

Tags

Traditional Indian MithaiDasseraNon-stick PanTavaQuick Sweets

Preparation Time:    Cooking Time:    Total Time:     Makes 12 malpuas

Ingredients
1/2 cup grated jaggery (gur)
1 cup whole wheat flour (gehun ka atta)
1/2 tsp fennel seeds (saunf)
1/2 tsp cardamom (elaichi) powder
3/4 tsp fruit salt
ghee for greasing and cooking

For The Garnish
1/2 tsp cardamom (elaichi) powder
pistachio slivers
Method
  1. 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.
  2. Remove from the flame, transfer into a bowl and keep aside to cool slightly.
  3. Add the whole wheat flour and fennel seeds and mix well till no lumps remain.
  4. Add the cardamom powder, fruit salt and 2 tsp of water and mix gently.
  5. Heat a non-stick tava (griddle) and grease it using a little ghee.
  6. Pour a small ladleful of the batter on it and spread it evenly to make a 75 mm. (3") diameter circle.
  7. Cook, using a little ghee, till it turns golden brown in colour from both the sides.
  8. Repeat with the remaining batter to make 11 more malpuas.
  9. Serve immediately garnished with cardamom powder and pistachio slivers.

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Reviews

Jaggery Malpua
5
 on 30 Jan 17 10:05 AM


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Jaggery Malpuas
5
Loves Food
 on 29 May 13 06:21 PM


Tasty malpuas with a lovely sweet taste of jaggery. Glad to see sugar replaced with jaggery and plain flour with whole wheat flour.
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