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–+ servings

Malpua recipe | wheat flour jaggery malpua | Atte ke malpua recipe

Author Nehas Cook Book
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Prep Time 5 minutes
Cook Time 30 minutes
Resting time 1 hour
Total Time 1 hour 35 minutes
Course Indian sweets
Cuisine Indian
Servings 3 servings

Ingredients
 

  • 3 cup water
  • 1 cup jaggery
  • 2 cup wheat flour
  • ½ tsp cardamom powder
  • 1 tsp fennel seeds powder
  • ½ tsp crushed black pepper
  • Oil or ghee for frying
  • Garnish with poppy seeds and pistachio slits

Instructions

  • In a pan, add water and jaggery and cook till the jaggery is completely melted.
  • Switch off the gas and cool down the jaggery water completely.
  • Sieve jaggery syrup. Whisk the mixture and add wheat flour gradually. Make a lump-free, thick, and pouring consistency of the batter.
  • Add cardamom powder, fennel seeds powder, and crushed black pepper. Mix well.
  • Cover and rest batter for 1 hrs so wheat flour is properly soaked.
  • Heat oil in a pan; pour ladleful batter at the center of the pan. Do not spread the batter.
  • Fry malpua on medium heat and once the top is cooked, flip over and cook on the other side until golden brown on both sides.
  • Garnish with poppy seeds and pistachio. Serve

Notes

  • cool down jaggery water completely.
  • the batter should have thick and pouring consistency.
  • rest the batter for at least 1 hour so the wheat flour soaked properly.
  • oil temperature should be low when you add malpua batter into it.
  • fry malpua on medium flame.