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08-03-2011, 09:25 AM
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Malpua
Ingredients
1/2 kg fine wheat flour
1/2 kg grated jaggery(gur)
3 cups water (more if required)
1 tsp cardamom powder
Ghee for frying
Method:
Add jaggery to 3 cups water
Bring to boil and let it boil till jaggery melts completely
Remove from fire and let it cool
When water is cooled, pour in the wheat flour
Mix it well
Blend the paste smootlhly in a mixie or by churner
Add cardomom powder
Add more water if required to make batter of consistency like that of dosa
Keep for 1/2 hour
Place a deep frying pan with lot of ghee in it, when it is heated lower the fire, gently put in 1 tablespoon of the ready
balter into the heated ghee.
Fry to a golden brown colour on both sides.
Take out with a slotted spoon & place in a strainer so that the extra ghee drips down.
Repeat the procedure for all the remaining batter
Shelflife: 3-4 days refrigerated
Malpua
Ingredients
1/2 kg fine wheat flour
1/2 kg grated jaggery(gur)
3 cups water (more if required)
1 tsp cardamom powder
Ghee for frying
Method:
Add jaggery to 3 cups water
Bring to boil and let it boil till jaggery melts completely
Remove from fire and let it cool
When water is cooled, pour in the wheat flour
Mix it well
Blend the paste smootlhly in a mixie or by churner
Add cardomom powder
Add more water if required to make batter of consistency like that of dosa
Keep for 1/2 hour
Place a deep frying pan with lot of ghee in it, when it is heated lower the fire, gently put in 1 tablespoon of the ready
balter into the heated ghee.
Fry to a golden brown colour on both sides.
Take out with a slotted spoon & place in a strainer so that the extra ghee drips down.
Repeat the procedure for all the remaining batter
Shelflife: 3-4 days refrigerated