jaggery malpua recipe | wheat flour jaggery malpua | quick Rajasthani malpua Indian mithai | how to make instant jaggery malpua at home |
by Tarla Dalal
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jaggery malpua recipe | wheat flour jaggery malpua | quick Rajasthani malpua Indian mithai | how to make instant jaggery malpua at home | with 18 amazing images.
To make jaggery malpua, 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 a little ghee. Pour a small ladleful of the batter on it and spread it evenly to make a 75 mm. (3") diameter circle. Cook, using a little ghee, till it turns golden brown in colour from both the sides. Repeat with the remaining batter to make 11 more malpuas. Serve immediately garnished with cardamom powder and pistachio slivers.
Jaggery has a rich taste that lingers in the palate for a while. Wheat flour jaggery malpua is a delicious but quick dessert characterised by this luxuriant flavour, speckled with exciting tinges of fennel. Malpuas are extremely popular in Rajasthan and made during Diwali, any festival and also served at weddings.
This quick Rajasthani malpua Indian mithai is a fairly healthy dessert than most other mithai which are loaded with ghee, sugar and refined flour (maida). This malpua makes use of whole wheat flour instead of plain flour, we have cooked the malpua on a non stick pan with little ghee and avoided deep frying it. Even better, ZERO sugar is used in the recipe and it has been replaced with jaggery. However, moderation is the key to healthy living and hence we recommend this sweet in small quantities occasionally.
You can store the batter in a container with a lid overnight if you wish to. Don't add the fruit salt to the batter if you are going to use it later. The reason is that the fruit salt has a very short active span. Take the batter out of the fridge and bring to room temperature. Just before you want to make the jaggery malpua, add the fruit salt to the batter and then cook it.
These melt-in-the-mouth instant jaggery malpua should ideally be served right off the tava, garnished with cardamom powder and pistachios, or with a topping of creamy rabdi.
Tips for jaggery malpua. 1. You must heat the water and not add the jaggery to cold water. This is important otherwise later you will find your batter a bit dry and will have to add some water to it. 2. You can finely chop the jaggery instead of grating it. But this step is necessary to get a uniform lump free jaggery liquid. 3. The batter made should be whisked very well and be lump free so spreading it on tava is easier.
jaggery malpua recipe | wheat flour jaggery malpua | quick Rajasthani malpua Indian mithai | how to make instant jaggery malpua at home | with step by step photos.
For jaggery malpua- To make jaggery malpua, 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 jaggery malpua immediately garnished with cardamom powder and pistachio slivers.
Jaggery Malpuas Video by Tarla Dalal
Jaggery Malpua recipe with step by step photos
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To make jaggery malpua | whole wheat jaggery malpua | quick Rajasthani malpua | malpua with jaggery and whole wheat flour | heat ¾ cup of water in a broad non-stick pan. You must heat the water and not add the jaggery to cold water. This is important otherwise later you will find your batter a bit dry and will have to add some water to it.
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Add 1/2 cup grated jaggery. We have grated the jaggery as it will cook faster. When compared to sugar, which provides only empty calories, jaggery (gur) is considered to be a superior natural sweetener. Sugar is definitely one of the causes of many chronic diseases, but jaggery too needs to be consumed in moderate amounts. What you would consume is just about a tbsp (18 g) or a tsp (6 g). While those with heart diseases and weight loss can have a dessert made with this quantity of jaggery occasionally as an option to refined sugar, but diabetics need to avoid this sweetener too as it can spike blood sugar levels instantly. Read is jaggery healthy for complete details.
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Mix well.
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Cook on a medium flame for 2 to 3 minutes or till the jaggery melts. Stir in between while the jaggery melts to a clear liquid.
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Remove from the flame, transfer into a bowl and keep aside to cool slightly.
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Add 1 cup whole wheat flour (gehun ka atta). Whole wheat flour is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food. Whole wheat flour is rich in Phosphorus which is a major mineral which works closely with calcium to build our bones. Vitamin B9 helps your body to produce and maintain new cells, especially increase red blood cells. See detailed 11 benefits of whole wheat flour and why it's good for you.
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Add 1/2 teaspoon fennel seeds (saunf).
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Mix well so that no lumps remain. If you find it difficult to break the lumps then use a whisk.
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Add 1/2 teaspoon cardamom powder (elaichi )
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Mix well so that the cardamom powder is well combined in the batter. We will not get another chance to mix well as we will be using fruit salt in the next step.
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Add 3/4 teaspoon fuit salt. This is added to give the malpua a little rise or making it fluffy. You can make the malpua without fruit salt and the only difference is that the malpua won't be fluffy.
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Immediately add 2 teaspoons of water over the fruit salt. You will notice the foam at the top of the batter as a result of this. Let the fruit salt fluff.
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Mix gently. Remember the word gently and slowly as the batter has fruit salt in it. Over mixing will cause flat malpuas. There are lots of my students who would beat the mixture and get flat malpuas.
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Heat a non-stick tava (griddle) and grease it using 1/2 tsp of ghee. This greasing is to be done only once.
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Pour a small ladleful of the batter on it and spread it evenly to make a 75 mm. (3") diameter circle.
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Cook, using 1/2 tsp of ghee, till it turns golden brown in colour from both the sides. Note that one side will have some jalis or good texture due to the effect of fruit salt. If you find the jaggery malpua | whole wheat jaggery malpua | quick Rajasthani malpua | malpua with jaggery and whole wheat flour | difficult to flip then add 1/2 teaspoon of besan to your batter. I don't think this is required.
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Repeat with the remaining batter to make 11 more jaggery malpuas | whole wheat jaggery malpua | quick Rajasthani malpua | malpua with jaggery and whole wheat flour |. What i do is cook 4 malpuas at one go so time is saved. So we suggest you do that. Also note that you don't want your batter to lie out for long and must make the malpuas immediately. This is because your fruit salt will loose its affect quickly and your malpuas will not rise even though the taste is awesome.
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Serve jaggery malpua | whole wheat jaggery malpua | quick Rajasthani malpua | malpua with jaggery and whole wheat flour | immediately garnished with cardamom powder and pistachio slivers.
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Q. Can i make the batter for jaggery malpua and store it in the fridge overnight? Yes you can, make sure you store it in a container with lid. Don't add the fruit salt to the batter if you are going to use it later. The reason is that the fruit salt has a very short active span. Take the batter out of the fridge and bring to room temperature. Just before you want to make the malpua, add the fruit salt to the batter and then cook it.
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Q. What is fruit salt? Fruit salt is mixture of baking soda and citric acid. It is widely used in cooking to aerate mixtures. Its is neutral in flavour. We have used it in the malpua recipe to make it rise a bit. This is optional in the recipe but we suggest you add it as the texture is much better with fruit salt. NOTE on fruit salt. Eno (fruit salt) can be used for baking. It causes the flours to rise and can be handy in preparing lots of dishes. For all that fluffiness and softness, Eno is used in varied food preparations like pancakes, rice flour tortillas, wheat flour tortillas, naans, dhoklas, khaman, rice puffs, iddli, dosa etc.
Eno fruit salt is available in grocery stores. It basic purpose is to get relief from acidity. It is kind of a home made soda. Just add half a tablespoon to a glass full of water and let it bubble a bit, drink it immediately and pretty soon we get relief from acidity.
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Q. Is the jaggery malpua | whole wheat jaggery malpua | quick Rajasthani malpua | malpua with jaggery and whole wheat flour | healthy? A. Yes, this is healthy. One is that the malpua is not fried and cooked in a little ghee. Second is that we are using whole wheat flour instead of maida. Third is that ZERO sugar is used and replaced with the healthier option of jaggery. So go ahead and enjoy them in restricted amounts.
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Q. Can i store the prepared atta malpuas in the fridge? A. Yes, put it in an airtight container and use within 2 days. Once out of the fridge you can heat it on a non stick pan or microwave it.
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Q. My malpua is not sweet enough? A. We think there is enough jaggery in the malpua. If you want it sweeter then just add a little more jaggery the next time you cook it.
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Q. My malpua is not fluffy ? A. After adding fruit salt and topping with a bit off water, the batter must be mixed very slowly and not beaten. We don't want the fruit salt to loose its effect.
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Q. My batter is too thick ? A. The problem is that you have not added the jaggery to hot water in the non stick pan. The simple solution is to add 1 to 2 teaspoons to the batter and thats it. You don't want thick malpuas.
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Accompaniments
Nutrient values (Abbrv) per malpua
| Energy | 61 cal |
| Protein | 1.3 g |
| Carbohydrates | 13.8 g |
| Fiber | 1.3 g |
| Fat | 0.2 g |
| Cholesterol | 0 mg |
| Sodium | 2.2 mg |
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