jaggery malpua recipe | wheat flour jaggery malpua | quick Rajasthani malpua Indian mithai | how to make instant jaggery malpua at home | with 18 amazing images.
To make jaggery malpua, 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.
Jaggery has a rich taste that lingers in the palate for a while. Wheat flour jaggery malpua is a delicious but quick dessert characterised by this luxuriant flavour, speckled with exciting tinges of fennel. Malpuas are extremely popular in Rajasthan and made during Diwali, any festival and also served at weddings.
This quick Rajasthani malpua Indian mithai is a fairly healthy dessert than most other mithai which are loaded with ghee, sugar and refined flour (maida). This malpua makes use of whole wheat flour instead of plain flour, we have cooked the malpua on a non stick pan with little ghee and avoided deep frying it. Even better, ZERO sugar is used in the recipe and it has been replaced with jaggery. However, moderation is the key to healthy living and hence we recommend this sweet in small quantities occasionally.
You can store the batter in a container with a lid overnight if you wish to. Don't add the fruit salt to the batter if you are going to use it later. The reason is that the fruit salt has a very short active span. Take the batter out of the fridge and bring to room temperature. Just before you want to make the jaggery malpua, add the fruit salt to the batter and then cook it.
These melt-in-the-mouth instant jaggery malpua should ideally be served right off the tava, garnished with cardamom powder and pistachios, or with a topping of creamy rabdi.
Tips for jaggery malpua. 1. You must heat the water and not add the jaggery to cold water. This is important otherwise later you will find your batter a bit dry and will have to add some water to it. 2. You can finely chop the jaggery instead of grating it. But this step is necessary to get a uniform lump free jaggery liquid. 3. The batter made should be whisked very well and be lump free so spreading it on tava is easier.
jaggery malpua recipe | wheat flour jaggery malpua | quick Rajasthani malpua Indian mithai | how to make instant jaggery malpua at home | with step by step photos.