Instant Wheat Malpua

Cook along · 12 steps

Method

1. 1

   Combine 1½ cups water and ¾ cup finely chopped jaggery in a pan. Heat on medium flame, stirring continuously, until jaggery dissolves completely — about 15 minutes.

2. 2

   Strain the jaggery syrup through a sieve to remove impurities. Let it cool slightly — it should be lukewarm, not completely cold.

3. 3

   In a mixing bowl, combine wheat flour, fennel powder, and cardamom powder. Mix well.

   

4. 4

   Gradually add the lukewarm jaggery syrup to the dry ingredients. Whisk continuously to avoid lumps. The batter should be smooth and lump-free.

5. 5

   Cover and let the batter rest for 5-10 minutes.

6. 6

   Heat 1 tbsp ghee in a flat pan. Spread it evenly.

   

7. 7

   Pour one spoon of batter into the center. Do not spread it — let it settle into a natural round shape. Make medium-sized malpuas.

8. 8

   Cook on medium flame until the bottom turns golden brown. Flip and cook the other side until equally golden.

9. 9

   Ensure both sides are well cooked. Remove to a plate.

   

10. 10

    Repeat with remaining batter, adding ghee as needed for each batch.

11. 11

    Garnish with chopped almonds and pistachios.

12. 12

    Offer to Lord Jagannath with tulsi leaves.