by Tarla Dalal
Added to 85 cookbooks
This recipe has been viewed 70269 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
- 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.
Jaggery Malpuas Video by Tarla Dalal
Jaggery Malpua recipe with step by step photos
Q. Can i make the batter for jaggery malpua and store it in the fridge overnight? Yes you can, make sure you store it in a container with lid.
Q. What is fruit salt? Fruit salt is mixture of baking soda and citric acid. It is widely used in cooking to aerate mixtures. Its is neutral in flavour.
Nutrient values (Abbrv) per malpua
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