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
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.
See step by step images of Jaggery Malpua Recipe
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