Jaggery Malpuas Video by Tarla Dalal Video by Tarla Dalal
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Jaggery Malpua Recipe (Wheat Flour Jaggery Malpua) Video by Tarla Dalal
Preparation Time
10 Mins
Cooking Time
9 Mins
Total Time
19 Mins
Makes
12.00 malpuas
Ingredients
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
Method
For jaggery malpua
- To make jaggery malpua, 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 1/2 tsp of ghee.
- Pour a small ladleful of the batter on it and spread it evenly to make a 75 mm. (3") diameter circle.
- Cook, using 1/2 tsp of ghee, till it turns golden brown in colour from both the sides.
- Repeat steps 5 to 7 to make 11 more malpuas.
- Serve the jaggery malpua immediately garnished with cardamom powder and pistachio slivers.
See step by step images of Jaggery Malpua
