Jaggery Malpuas
A classic recipe from a by-gone era that continues to rock the charts! Replace sugar with jaggery in your daily diet wherever possible to get enough iron.
Preparation Time : 10 minutes. Cooking Time: 10 minutes. Makes 10 to 12 malpuas.
½ cup grated jaggery (gur)
1 cup whole wheat flour (gehun ka atta)
½ tsp fennel seeds (saunf)
½ tsp cardamom (elaichi) powder
¾ tsp fruit salt
Ghee for greasing and cooking
For the garnish
½ tsp cardamom (elaichi) powder
Pistachio slivers
1. 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.
2. Remove from the flame, transfer it to a bowl and keep aside to cool slightly.
3. Add the wheat flour and fennel seeds and mix well till no lumps remain.
4. Add the cardamom powder, fruit salt and 2 tsp of water and mix gently.
5. Heat a non-stick tava (griddle) and grease it using a little ghee.
6. Pour a small ladleful of batter on it to and spread it evenly to make a 75 mm. (3") diameter circle. .
7. Cook, using a little ghee, till it turns golden brown in colour from both sides.
8. Repeat with the remaining batter to make more malpuas. Serve immediately garnished with cardamom powder and pistachios
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