Jaggery Malpua
by Tarla Dalal
Added to 84 cookbooks
This recipe has been viewed 50438 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 .
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Jaggery Malpua recipe - How to make Jaggery Malpua
Preparation Time: Cooking Time: Total Time:
Makes 12 malpuas
Method- 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.
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- Remove from the flame, transfer into a bowl and keep aside to cool slightly.
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- Add the whole wheat flour and fennel seeds and mix well till no lumps remain.
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- Add the cardamom powder, fruit salt and 2 tsp of water and mix gently.
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- Heat a non-stick tava (griddle) and grease it using a little ghee.
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- Pour a small ladleful of the batter on it and spread it evenly to make a 75 mm. (3") diameter circle.
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- Cook, using a little ghee, till it turns golden brown in colour from both the sides.
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- Repeat with the remaining batter to make 11 more malpuas.
- Serve immediately garnished with cardamom powder and pistachio slivers.
Jaggery Malpuas Video by Tarla Dalal
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Accompaniments
Nutrient values (Abbrv) per malpua
| Energy | 61 cal |
| Protein | 1.3 g |
| Carbohydrates | 13.8 g |
| Fiber | 1.3 g |
| Fat | 0.2 g |
| Cholesterol | 0 mg |
| Sodium | 2.2 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
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No review of this type was found
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