Ingredients

• 3 cups - fine wheat flour
• 1 cup - fine semolina (suji)
• 2 cups - grated jaggery (gur)
• 2 tbsp ghee
• 1 tbsp peppercorns
• 2 cups - milk
• 1 lime
• 1 tbsp - curd
• Pinch each of salt and soda.

How to Make Malpua

• Place the flour & the semolina in a dekchi and mix them with milk, curd, jaggery and a pinch of salt.
• Beat for at least for 5 to 7 minutes so that the mixture becomes light and fluffy.
• Pound the peppercorns coarsely and add to the mixture.
• Heat 2 tbsp of ghee and pour over the mixture.
• Mix well, cover the dekchi and let it stand for 7-8 hours in a warm place.
• The mixture would have puffed up by this time. Stir well. If thick, add a little milk or water to bring it to pouring consistency.
• Add and blend in the pinch of soda and lime juice.
• Place a deep frying pan with lot of ghee in it. When hot, lower the flame and gently drop in 1 tbsp of the ready batter into the heated ghee.
• Fry to a golden brown colour on both sides.
• Take out with a slotted spoon and place in a strainer so that the extra ghee drips down.
• Fry all the Malpuas.