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Palm Jaggery Malpua Recipe

Palm Jaggery Malpua Recipe
YIELDS1 Serving
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
  • 1 cup enriched Flour
  • ½ Cup Semolina
  • ¼ Cup Palm Jaggery, refined
  • ½ teaspoon Fennel
  • ¼ teaspoon elaichi powder
  • ½ Cup Milk
  • Water As Required
  • Oil For Deep Frying
  • 3 tbsp Ghee
  • Garnishing Dry Fruits
  • 1 Cup Palm Jaggery
  • ¼ Tsp Cardamom Powder
  • A Few Saffron Strands
Process of making:
  1. Combine refined flour, maida, and semolina in a bowl and mix.
  2. Finely chop the palm jaggery and add it to the pot.
  3. Fennel seeds and cardamom powder can also be added.
  4. Pour in the milk and start stirring gradually in one path. Continue to stir until there are no blobs in the mixture.
  5. After that, add water to the mixture and meld till it is smooth.
  6. After whisking the batter for five min, put it on hold for 30 min to relax.
  7. Pour some oil or ghee onto a warm tawa.
  8. Spoon the mixture into the pan with a spoon and enable it to braise on one edge.
  9. Press gently the malpua till it swells up, then turn and cook till it is light and fluffy.
  10. To remove the excess oil, put the malpuas on a dish towel.
  11. Add water, palm jaggery, cardamom powder, and Kesar to a frying pan. Allow it to cook for just a few mins and then turn down the heat once it attains a syrup-like continuity.
  12. Let the malpuas drench in the jaggery syrup for around ten min.
  13. Remove the malpuas and pinnacle with the dry fruits. Serve with or without rabri.

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