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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

 

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