• 3 cups – fine Wheat flour
• 1 cup – fine semolina (suji)
• 2 cups – grated Jaggery (gur)
• 2 tbsp Ghee
• 1 tbsp peppercorns
• 2 cups – Milk
• 1 Lime
• 1 tbsp – Curd
• Pinch each of salt and soda.
- Place the flour & the semolina in a dekchi and mix them with milk, curd, jaggery and a pinch of salt.
- Beat for at least for 5 to 7 minutes so that the mixture becomes light and fluffy.
- Pound the peppercorns coarsely and add to the mixture.
- Heat 2 tbsp of ghee and pour over the mixture.
- Mix well, cover the dekchi and let it stand for 7-8 hours in a warm place.
- The mixture would have puffed up by this time. Stir well. If thick, add a little milk or water to bring it to pouring consistency.
- Add and blend in the pinch of soda and lime juice.
- Place a deep frying pan with lot of ghee in it. When hot, lower the flame and gently drop in 1 tbsp of the ready batter into the heated ghee.
- Fry to a golden brown colour on both sides.
- Take out with a slotted spoon and place in a strainer so that the extra ghee drips down.
- Fry all the Malpuas.
Recipe courtesy of Saroj Kering