atte ka malpua recipe | easy wheat flour malpua | Rajasthani malpua | Indian sweet recipe |
by Tarla Dalal
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atte ka malpua recipe | easy wheat flour malpua | Rajasthani malpua | Indian sweet recipe | with 16 amazing images.
atte ka malpua recipe is a fascinating Indian sweet recipe with fabulous texture and flavour. Learn how to make Rajasthani malpua.
To make atte ka malpua, combine the sugar and 1 cup of water in a deep non-stick pan and cook on a medium flame for 3 minutes, while stirring continuously. Transfer the mixture into a deep bowl and allow it to cool completely. Once cooled, add the crushed peppercorns, fennel seeds, whole wheat flour and ¼ cup of water and mix well using a whisk. Keep aside. Heat the ghee in a broad non-stick pan, pour a ladleful of the mixture into the hot ghee 1 at a time and deep-fry on a high flame till golden brown in colour from all the sides. Repeat step 4 to make 14 more malpuas. Serve immediately.
Rajasthani malpua is just what you need to warm your heart on a cold, winter’s day. It is not surprising then that this is a traditional favourite in Rajasthani households, especially during the unrelenting winter days. You will also find it astonishing that with the use of minimal ingredients, which are easily available in our house, can be crafted into such an irresistible dessert.
The smell of sugary, spicy whole wheat batter deep-frying in ghee, especially the prominent accents of fennel and pepper, is enough to make one drool! Remember that you have to only melt the sugar in water and make a sugar syrup. We do not need one or two thread consistency sugar syrup in this mithai. So cook the sugar for the said time only.
This Indian sweet recipe is often teamed up with rabdi – another Indian sweet made by simmering milk till it thickens and is made sweet by the addition of sugar. Further, elaichi powder and nuts are made to give it a richer flavour and taste.
Tips for atte ka malpua. 1. At step 1, keep stirring the sugar syrup continuously so as to avoid it sticking to the pan. 2. After making the batter, ensure it is lump free. 3. To get perfectly round and crispy malpuas, make sure the ghee is piping hot before ladling the batter into it.
Enjoy atte ka malpua recipe | easy wheat flour malpua | Rajasthani malpua | Indian sweet recipe | with step by step photos.
For atte ka malpua- To make atte ka malpua, combine the sugar and 1 cup of water in a deep non-stick pan and cook on a medium flame for 3 minutes, while stirring continuously.
- Transfer the mixture into a deep bowl and allow it to cool completely.
- Once cooled, add the crushed peppercorns, fennel seeds, whole wheat flour and ¼ cup of water and mix well using a whisk. Keep aside.
- Heat the ghee in a broad non-stick pan, pour a ladleful of the mixture into the hot ghee, one at a time, and deep-fry on a high flame till it turns golden brown in colour from both the sides.
- Repeat step 4 to make 14 more malpuas.
- Serve the atte ka malpua immediately.
Atte ka Malpua recipe with step by step photos
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Like Atte Ka Malpua then check traditional Indian mithai recipes and other different kinds of Malpua recipes.
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To make Atte Ka Malpua, in a deep non-stick pan, add the sugar. Adjust the quantity of sugar as needed. Malpua are popular Indian sweet pancakes soaked in sugar syrup. But, this is a quick and easy version for preparing the malpua.
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Add 1 cup of water.
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Mix well and cook on a medium flame for 3 minutes, while stirring continuously.
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Transfer the sugar syrup mixture into a deep bowl and allow it to cool completely.
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Once cooled, add the crushed peppercorns.
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Also, add fennel seeds. You can add flavors like coconut, cardamom powder, and saffron to make the malpuas more delicious.
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Furthermore, add whole wheat flour. Traditionally malpuas are prepared from maida/ refined flour.
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Add around ¼ cup of water. The batter should be of a dosa batter consistency neither too thick nor thin. Adjust the quantity of water accordingly.
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Mix well using a whisk. Keep aside. Ensure the malpua batter is lump free and smooth.
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Heat the ghee in a broad non-stick pan. The ghee should always be moderately hot. Do not fry the fry the Atte ke Malpua in very hot ghee otherwise they will be raw from inside.
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Pour a laddleful of the mixture into the hot ghee 1 at a time and deep-fry on a high flame till golden brown in colour from all the sides.
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It should spread by itself to form a round shape pancake. Do not touch the malpua till it starts to turn golden along the edges.
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Flip it over and cook till it turns golden brown completely
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Remove the cooked malpua and drain the excess ghee. The malpuas will be crisp on the edges and soft in the centre.
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Repeat step 11 to 13 to make 14 more atte ka malpuas.
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Serve the atta malpuas immediately garnished with pistachios, sliced nuts.
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Accompaniments
Nutrient values (Abbrv) per malpua
| Energy | 144 cal |
| Protein | 1 g |
| Carbohydrates | 12.5 g |
| Fiber | 1.1 g |
| Fat | 10.2 g |
| Cholesterol | 0 mg |
| Sodium | 1.7 mg |
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