- Grate the jaggery or powder it. Warm up the water that is called for in a microwave for 2 minutes. Add jaggery to it and mix until melted.
- If you suspect any grainy jaggery pieces, either warm up the water again to dissolve it or strain it through a fine mesh. Add the cardamom, pepper, and a generous pinch of saffron to the water itself. Add the warm jaggery liquid to the wheat flour.
- Gently whisk it to remove any lumps and make a pourable batter. Let the batter sit on the countertop for 2-3 hours or more to rest before frying.
- Frying: Add enough ghee to a non-stick pan sufficient to cover the batter completely once poured. Switch on the flame on medium heat.
- Cook only one malpua at a time. Pour ¼ cup ladle full of batter into the pan. Let it cook undisturbed for a minute.
- After a minute, loosen the malpua at the base as shown in the video. Let it cook until the top is not shiny anymore, say for 30 seconds. Gently flip the malpua with the help of a prong and a spoon if needed.
- Let it cook on the other side for a minute or so. Once the malpua turns deep golden brown, take it out of the pan and place it on the dish lined with an absorbent paper. Let it cool a bit and give it a taste test.
- Garnish and serve warm.
Authentic Rajasthani dessert with jaggery
Jaggery Malpua
#Jaggeried
By Priyanka Gupta
Jan, 8th
634
Servings
5 persons
Cook Time
45 minutes
Ingredients
7
- 9
Ingredients
- 184 grams (1½ )cup Whole Wheat Flour (atta)
- 115 grams (¾ cup) Jaggery, grated and tightly pack
- 474 ml (2 Cups) Filtered water
- Generous pinch of saffron
- 2 count Cardamom pods crushed
- Couple Twist of Black Pepper
- Ghee for deep frying
- Slivered nuts
- Dried Rose petals
Instructions
Notes/Tips
Garnish it with rose peta and saffron
