The recipe of this delicious wheat flour malpua was shared by my friend Pinky Deshpande. Malpuas are generally made of Maida/APF and sugar.. This is a healthier version using wheat flour and jaggery.
Ingredients for the batter:
1 cup wheat Flour
1 cup Semolina
2 Tbsps Curds
2 tbsps fennel seeds
1 tsp Cardamom powder
1/2 tsp baking soda
1+1/4 cup milk
Ghee to fry the malpuas
Take a bowl and tip in the wheat flour, Sooji, Baking Soda, Cardamom powder, Fennel Seeds and Curds. Mix well. Add milk a little at a time and make a smooth batter without any lumps. Keep it aside for around fifteen minutes for the sooji to absorb the milk and curds.
1+1/4 cup jaggery powder
1+1/4 cup water
A few strands of saffron
5 drops of lemon juice
1tsp cardamom powder
Tip the Jaggery powder and water into a pan. Boil it for 10 minutes on a gentle flame. Add the lemon juice, saffron and the cardamom powder and keep stirring till it reaches a one string consistency. Remove from the flame and keep it aside.
Add lemon juice, saffron and cardamom powder and keep stirring till it reaches a one string consistency… Remove from flame and keep aside .
Take a wide pan and pour about five tbsps of Ghee.
Pour a spoonful of batter in it. See that the batter poured is slightly at a distance. You can fry around four malpuas at a time. Fry until the malpuas turn golden brown on both sides. Remove them and place them on a plate.
Allow the malpuas to cool a bit before dropping them into the jaggery syrup. Keep them in the syrup for about three minutes. Remove, place them on a plate and serve garnished with slivered pistachio and almonds.
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