Wheat flour and jaggery Malpua

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


Method:

Batter:


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.


Jaggery syrup:

1+1/4 cup jaggery powder

1+1/4 cup water

A few strands of saffron

5 drops of lemon juice

1tsp cardamom powder

Method:


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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