- 3 cups of fine wheat flour
- 1 cup fine semolina (Suji)
- 2 cups grated jaggery (gur)
- 2 Tablespoons ghee
- 1 Tablespoon peppercorns
- 2 cups milk
- 1 Lime
- 1 Tablespoon curd
- Pinch each of salt and soda
Place the flour and the semolina in a dekchi along with the milk, curds, jaggery and the pinch of salt. Beat at least for 5 to 7 minutes so that the mixture becomes light and fluggy. Pound the peppercorns coarsely & add to the mixture.
Heat two tablespoons of ghee and pour over the mixture. Mix well, cover the dekchi and let stand for 7/8 hours in a warm place.
The mixture would have risen by this time. Stir it well. If it is thick, add a little milk or water to bring it to the pouring consistency. Add and blend in it the pinch of soda and juice lime.
Place a deep frying pan with lot of ghee in it, when it is heated lower the fire, gently put in one tablespoon of the ready batter into the heated ghee. Fry to a golden brown colour on both sides. While frying splash to make it porous and crisp. Take out with a slotted spoon & place in a strainer so that the extra ghee drips down.
Then fry – Malpuas can be stored for a week or so.