August 31, 2015 No Comments

Jaggery Malpuas by Tarla Dalal

Posted by:admin onAugust 31, 2015


  • Water: 3⁄4 Cup (12 tbs)
  • Grated jaggery: 1⁄2 Cup (8 tbs)
  • Whole wheat flour: 1 Cup (16 tbs)
  • Fennel seeds: 1⁄2 Teaspoon
  • Cardamom powder: 1⁄2 Teaspoon
  • Fruit salt: 3⁄4 Teaspoon
  • Ghee: 1 Tablespoon (For greasing and cooking)


  • Pistachio slivers : 1 Tablespoon (as needed)



  1. In a non-stick pan, heat ¾ cup of water, add the jaggery, stir and cook over medium flame for 2-3 minutes or until jaggery melts.
  2. Into a bowl, transfer the jaggery water mixture and set aside to cool slightly.
  3. Stir constantly and gradually add the wheat flour, fennel seeds, and cardamom powder into the bowl with jaggery water. Mix until no lumps remains.
  4. Finally add the fruit salt and 2 teaspoon of water into the batter and mix gently.
  5. Heat a non-stick griddle and grease it lightly with ghee. Pour a small ladleful of batter and spread it evenly into 3-inch circle. Drizzle little ghee and cook until golden brown on both sides. Repeat with the remaining batter.


  • Serve immediately garnished with cardamom powder and pistachios.

Recipe Summary

  • Difficulty Level:Easy
  • Chef: Tarla Dalal
  • Cuisine:Indian
  • Course:Dessert
  • Taste:Sweet


  • Frying Occasion: Holi, Rakhi
  • Restriction:Vegetarian, Low Fat
  • Ingredient: Jaggery
  • Interest: Easy, Traditional
  • Preparation Time:10 Minutes
  • Cook Time:10 Minutes
  • Ready In:20 Minutes
  • Servings:5

Recipe Courtesy:

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