Jaggery Malpuas Video by Tarla Dalal

Jaggery Malpuas Video by Tarla Dalal

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A classic recipe from a by-gone era that continues to rock the charts! Replace sugar with jaggery in your daily diet wherever possible to get enough iron.


Recipe Description for Jaggery Malpua

Preparation Time: 
Cooking Time: 
Makes 12 malpuas
Show me for malpuas


For Jaggery Malpua
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
6 1/2 tsp ghee for greasing and cooking

For The Garnish
1/2 tsp cardamom (elaichi) powder
pistachio slivers


For jaggery malpua

  1. To make {span class="bold1"}jaggery malpua{/span}, 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 1/2 tsp of 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 1/2 tsp of ghee, till it turns golden brown in colour from both the sides.
  8. Repeat steps 5 to 7 to make 11 more malpuas.
  9. Serve the {span class="bold1"}jaggery malpua{/span} immediately garnished with cardamom powder and pistachio slivers.

See step by step images of Jaggery Malpua Recipe

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