Jaggery Malpuas Video by Tarla Dalal

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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.

Recipe Description for Jaggery Malpua

Preparation Time: 10 mins
Cooking Time: 9 mins
Makes 12 malpuas
Show me for malpuas

Ingredients

For Jaggery Malpua
1/2 cup grated jaggery (gur)
1 cup whole wheat flour (gehun ka atta)
1/2 tsp fennel seeds (saunf)
1/2 tsp cardamom (elaichi) powder
3/4 tsp fruit salt
6 1/2 tsp ghee for greasing and cooking

For The Garnish
1/2 tsp cardamom (elaichi) powder
pistachio slivers

Method

For jaggery malpua

To make {span class="bold1"}jaggery malpua{/span}, 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.
Remove from the flame, transfer into a bowl and keep aside to cool slightly.
Add the whole wheat flour and fennel seeds and mix well till no lumps remain.
Add the cardamom powder, fruit salt and 2 tsp of water and mix gently.
Heat a non-stick tava (griddle) and grease it using 1/2 tsp of ghee.
Pour a small ladleful of the batter on it and spread it evenly to make a 75 mm. (3") diameter circle.
Cook, using 1/2 tsp of ghee, till it turns golden brown in colour from both the sides.
Repeat steps 5 to 7 to make 11 more malpuas.
Serve the {span class="bold1"}jaggery malpua{/span} immediately garnished with cardamom powder and pistachio slivers.