This a festive sweet dish in North India for Janmastami. The softness of the malpua together with the fragrance of cardamom and ghee gives you the most warmest feeling and puts you in complete bliss.
1 cup whole wheat flour
1 tablespoon of melted ghee
½ cup of jaggery dissolved in ¼ cup of water
1 cup of Oil for frying
2 teaspoon of poppy seeds (optional)
1 teaspoon of broken pistachio (optional)
2 teaspoon of sweetened grated coconut
1 teaspoon of cardamom powder
Please check (Measurements)
Process: Add ghee to the wheat flour and mix well. Filter the jaggery water using the strainer so that there no lumps and add the jaggery water to the mixture of flour. Add little by little water whisking it continuously to get medium to thinner pouring consistency batter (thinner than cake batter).
Blend the entire mixture in a blender for a minute. Now keep aside the batter covered with a lid for nearly 6 hours.
Heat the oil in a non-stick saucepan and once it’s hot reduce it to medium heat. Add a pinch of baking powder to a small cup having an easy pouring edge and add little batter in it. Stir it and then pour slowly in circles the batter in the oil. Cook it till golden brown and then flip it to other side using two flat spatulas as the malpuas are very soft. Remove and put them on a tissue paper, garnish with grated coconut and cardamom. Dry fruits are optional.
Note: Do not let the batter rest for more than 6 hours as it can become sour. Add the baking powder only few seconds before pouring it in the oil. Jaggery makes the malpua crispy and soft and sugar makes it chewier so based on your choice you can use either of it, measurements are the same for both.