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 :

1. Add jaggery to 3 cups water
2. Bring to boil and let it boil till jaggery melts completely
3. Remove from fire and let it cool
4. When water is cooled, pour in the wheat flour
5. Mix it well
6. Blend the paste smootlhly in a mixie or by churner
7. Add cardomom powder
8. Add more water if required to make batter of consistency like that of dosa
9. Keep for 1/2 hour
10. 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.
11. Fry to a golden brown colour on both sides.
12. Take out with a slotted spoon & place in a strainer so that the extra ghee drips down.
13. Repeat the procedure for all the remaining batter

Shelflife: 3-4 days refrigerated