115grams(¾ cup) Jaggery, grated and tightly packed
474ml(2 Cups) Filtered water
Generous pinch of saffron
2countCardamom pods crushed
Couple Twist of Black Pepper
Ghee for deep frying
Garnish (Optional)
Slivered nuts
Dried Rose petals
Saffron strands
Instructions
Gather all ingredients
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.
The frying process.
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.
If you are happy with the sweetness, thickness, and texture of the malpua then repeat the process.
If you want to make any changes refer notes.
Garnish and serve warm.
Video
Notes
This is an authentic recipe that doesn’t use maida. However, I tested it a few times using some all-purpose flour (maida) in this recipe and the results were super soft melt in mouth malpuas even after hours of cooling down.If you want it that way then I suggest swapping 2 tablespoons whole wheat flour for an equal amount of maida for this recipe.
Important tips to make amazing malpuas at home
Use a non-stick pan for better frying of malpuas without sticking at the bottom.
Pepper is used for cutting the sweetness and works great, do try it.
Always make a pourable batter like the one shown in the video.
Taste the batter before making malpuas as you can easily adjust the sweetness in advance.
You may use a drop of orange or yellow food color if desired.
Saffron flavoring can be used.
Some possible problems and solutions –
As flour quality differs adjust water to your judgment.Malpuas too thickTest one malpua by frying. If the batter is thick you will get thick malpuas.Solution – Add some room temperature water,1 tablespoon at a time to adjust the consistency.Malpuas breaking and separating.If the batter is too thin then the malpuas will scatter.Solution – Add more flour 1-2 tablespoons at a timeWhen you pour the batter from height make sure you do not move the malpua for at least 30 seconds. Let it cook a bit or else it will break.Refer to the “ How to make malpua video” in the recipe card.Malpuas are not sweet enoughIf you have a very sweet tooth add 2 tablespoons of powdered sugar to the batter to adjust the sweetness.Make fluffy malpuasJust add 1 teaspoon of baking powder to the overall batter to make spongy malpuas.
Storing atta jaggery malpuas
Malpuas are best eaten warm.You can make a batch of malpuas up to 2 days in advance. Keep it in an airtight container and store it in the fridge.Simply microwave it or heat it on a low flame on a skillet for few seconds on each side before eating.