Rajasthani Malpua 1 cup Whole wheat flour (gehun ka atta)

1/2 cup sugar

1 tsp coarsely crushed cardamom seeds 

1/2 tsp coarsely crushed black peppercorns (kalimirch)

1 tbsp fennel seeds (saunf)

3 tbsps Curd 

1 tbsp ghee 
ghee for deep-frying


Combine the sugar and 1 cup of warm water in a bowl and stir to dissolve the sugar .

Once cooled, add the crushed peppercorns, fennel seeds, cardamom , whole wheat flour and ¼ cup of water , Curd and mix well using a whisk. Add the ghee mix and Keep aside. The batter needs to be of a pouring consistency. 

Heat the ghee in a broad non-stick pan, ( Tavi). A flat broad mouthed Kadhai made of iron. 

pour a laddleful of the mixture into the hot ghee 1 at a time . Flip and press it down for a minute. and deep-fry on a high flame till golden brown in colour from all the sides. 

Keep 3-4 on a perforated ladle and press it down with another ladle to remove the excess ghee. 

The centre remains slightly soft whereas the edges are quite crisp. 

Repeat step 4 to make 14 more malpuas

Serve immediately.


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