Malpua is a popular dessert of North Indian cuisine which can be easily prepared. It is a famous delight during festivals. The pua is made with refined flour, deep fried and then dipped in sugar syrup. But I used a mixture of ragi and bajra flours for this recipe, pan fried and then dipped them in jaggery syrup. Try this easy and healthy recipe and satisfy your sweet cravings!
- 1/2 Cup Finger Millet/Ragi/Kezhvaragu Flour
- 1/2 Cup Pearl Millet/Bajra/Kambu Flour
- 3/4 Cup Coconut Milk
- 2 Tbsp Chopped Nuts (I used almonds and cashews)
- 1 Tbsp Flaxseed Powder
- 1/2 Tsp Fennel Powder
- 1/2 Tsp Cardamom Powder
- 1/4 Tsp Baking Powder
- A pinch of Salt
- Oil for Shallow Frying
- 1 Cup Jaggery
- 1/4 Cup Water
- Mix all the dry ingredients well. Add coconut milk and some water to make a thick batter of pouring consistency. Make sure there are no lumps. Let it soak for 30 minutes. If the batter becomes thick, add some more water.
- Heat a pan, add a tbsp of oil in the centre. Pour a ladle full of batter and spread a thick small disc.
- Pour some oil around the corners and cook on medium flame. Once the bottom portion is cooked and becomes crisp, flip and cook the other side.
- Repeat the procedure and make puas.
- Meanwhile, in another pan add jaggery powder and water and make syrup. Strain the impurities.
- Dip the pua in jaggery syrup. Let it remain in the syrup for 5 to 10 minutes. Soak 2 puas at a time.
- When a new one is ready, remove the old one and dip the newly fried pua.
- Stack the sweetened pua on a plate.
- Serve warm with some chopped nuts on top.
- Adding flaxseed gives softness to the pua.
- Normal dairy milk can be added.
- Can use ghee for frying.
- For syrup, just melting the jaggery with water and cooking for 3 minutes is enough. No need of any string consistency. With the retained heat, it will thicken up.
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