Malpua -fried pancakes with crisp edges and soft center dunked in sugar syrup, made with Mawa, all purpose flour, an indulgent dessert for any special occasions!  And I always thought these delicious Indian pancakes are difficult to make and not healthy. Well, I was wrong. Without Mawa or cream or maida it can be also super easy and tasty too and I can enjoy this version of malpua without any guilt in my mind. My Maa and Bua made the best one..It is made with very few ingredients – Whole wheat flour, jaggery, water, ghee, and cardamom. Rest everything is negotiable. And I prefer dark brown desi gud instead of the lighter one..Dark brown gud gives malpua a nice bright color.
        Add the warm jaggery liquid to the wheat flour to make a pourable batter. Add the cardamom and a generous pinch of saffron to the batter. Let the batter sit for 2-3 hours before frying. Add enough ghee to a non-stick pan sufficient to cover the batter completely once poured. Cooked on medium heat, undisturbed for a minute. Let it cook until the top is not shiny. Once the malpua turns deep golden brown, take it out and garnish with chopped nuts.
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