Whole Wheat Malpua

As a child, we had a lesson in Hindi about Holi. That was the first time that I came across something known as Malpua. The way the malpua was described in the lesson, I could actually visualize how it would be and I guess to this date I can recall only the description of that Malpua of the entire lesson!

This was the reason that Amma did some research and finally settled on the following method for making super delicious Whole Wheat Malpuas. Then we did not have these fanciful Mini - Uttappam pans so Amma used to make them in the normal tava with little ghee. This recipe is nearly 2 scores old and this is something which Amma generally makes for Holi!

The traditional Malpua is made with Refined Flour and there are many varieties that involve using mava too! These are deep fried in Ghee | Clarified Butter and dunked in sugar syrup and later while serving with a dash of sweet rabri and a generous spread of chopped nuts! We like it in its somewhat healthier avataar as you just cannot do away with Ghee | Sugar as that would then be compromising to a larger unpalatable extent on the taste!

INGREDIENTS

1 cup Whole Wheat Flour

3 tblsp Dahi | Curd

3 tblsp Milk Powder

1/2 tsp Saunf | Fennel Powder

1/2 tsp Kali Miri | Black Pepper Powder

1/8 tsp Green Elaichi | Cardamom Powder

1/2 tsp Cooking Soda

3 tblsp Homemade Ghee | Clarified Butter

For Sugar Syrup

1/3 cup Sugar

1/4 cup Water

METHOD

• In a wide mixing bowl, add Whole wheat flour, curd, milk powder, saunf powder and elaichi powder. 
• Add water as required to make a thick Idli batter like consistency batter. Ensure the batter is lump free.
• Set aside for an hour.
• For Sugar Syrup
• In a pan combine sugar and water and let it come to a boil. 
• When sugar syrup is half string consistency, switch off flame.
• Place the pan in a bowl of hot water so that the syrup remains warm.
• In a mini-uttappam pan, nrush very little ghee in each slot and place on gas on high flame.
• When tava is hot, reduce flame to low.
• Add cooking soda to the batter and mix well.
• Pour little batter into each slot.
• Drizzle very little ghee across the sides of each malpua.
• Roast the malpuas on both sides to a nice golden brown colour.
• Immerse the roasted malpuas into the sugar syrup. 
• After 2 minutes, shake each malpua gently to drain out excess sugar syrup and arrange on a plate.
• Garnish each malpua with few saffron strands and chopped nuts.
• Serve hot.

We have used:

1. Aashirvaad Select Sharbati Atta

2. Nestle Diary Whitener - Milk Powder

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.