12 October, 2015
Malpua is a very famous sweet dessert of north india , its loved by all age group of people. Normally people make malpua with sugar but today I am presenting jaggery malpua, which is a better option comparing to sugar malpua. Normally for making malpua we use maida but you can use half maida and half wheat flour or use only wheat flour. In this I am using malai to make this but if you do not have malai use mava/khova in same quantity. This dessert is very easy and takes less time to make. So give a try to this recipe and share your feedback.
Pre time – 15 min
Cook time – 20 mins
Type – dessert
Cuisine – north indian
How many – 7 no
Maida/ all purpose flour – 1 cup
Jaggery – ½ cup or 120 g
Malai/ milk cream – ¼ cup
Poppy seeds/khuskhus – 1 tbsp
Milk – ½ cup
Water (to melt jaggary) – ¼ cup
Green cardamon – 4 (make powder)
FOR GARNISHING (OPTIONAL)
Rabdi – ½ cup
Dry fruits chopped– 2 tbsp (pista and almond)
Heat a pan, put jaggery and water, stir till jaggery melts in the pan.
Filter the liquid through a strainer so the impurities of Jaggery goes away.
Now in a bowl take maida, poppy seeds, malai, cardamon pwdr and pepper pwdr, mix this well.
Now add jaggery liquid in the mix and mix them nicely and then add milk.
Heat ghee in a frying pan put this mix in the pan with the help of a big spoon.
Once malpua is cooked on one side, flip it to fry the other side. Cook both the sides till malpua becomes brown both the sides.
After malpua gets cook both the sides ,take it out and keep it on pepper towel to remove excess oil.
You can it hot or in room temperature and you can garnishing it with rabri and dry fruits. Or you can have it as it is.
Mix maida, malai, green cardamon, pepper powder and poppy seeds
Add melted jaggery and mix
Place this mix about a big spoon
Cook both the sides
Serve with rabdi and dry fruits