Malpuda
Ingredients
1 cup
Wheat flour
2 tsps
Ghee
(melted)
⅔ cup
jaggery
(gor, or to taste)
½ tsp
cardamom powder
(optional)
khus-khus
(garnish)
Oil
(for frying)
Instructions
1
Dissolve 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
Add cardamom and whisk vigorously for a minute 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.