Cuisine: West Bengal state of India
Ingredients:
Whole wheat flour – 1 cup
Jaggery – ½ cup + ½ cup
Coconut milk – ½ cup
Sesame seeds – 1 tablespoon
Oil – for deep frying
Cardamom powder – a pinch
Chopped almond – 1 tablespoon
Method:
Take a bowl and mix whole wheat flour, sesame seeds, ½ cup of jaggery and coconut milk together. Add some water and mix well without lumps. The batter should be pouring consistency. Close a lid on top of the batter bowl and set aside for 3-4 hours. In a heavy-bottomed vessel, put the remaining ½ cup of jaggery and 2 tablespoons of water. Let this boil for some time. The syrup should be a little watery. Take a little syrup on your thumb finger and touch it with your index finger. The syrup should touch to the fingers and a string will appear in the middle of both fingers. Now turn off the stove. Take a skillet and heat the oil in it. Pour a ladle full of the soaked batter into the oil. The batter will spread by itself. After 1-2 minutes, flip the Malpua to the other side. Deep fry until it turns golden brown in color. Put the fried Malpuas in the hot jaggery syrup. Let them soak for 20-30 minutes. Garnish with chopped almonds and serve after cooled.
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