Malpuda

Yields: 12
divider
Ingredients
  • 1 cup Wheat flour
  • 2 tsps Ghee (melted)
  • ⅔ cup jaggery (to taste)
  • khus-khus
  • Oil (for frying)
Instructions
  1. Dissolved jaggery in 1 C water.
  2. Mix ghee in flour. Strain jaggery water in the flour, add more water if needed to make a thick pouring consistency batter.
  3. Blend with a hand blender to aerate. Let ferment for a couple of hours.
  4. Using a nonstick wide frypan, heat frying oil on medium heat.
  5. Take 2 tbsp of batter in a ladle and gently pour in oil, making a 3 inch disc. Make several to fill the frypan.
  6. Carefully flip them when golden brown in color.
  7. When evenly fried to golden on both sides, remove by squeezing malpuda between 2 spatulas to remove excess oil.
  8. Arrange in a serving tray and sprinkle some khus-khus.