 Ingredients
3 cups of fine wheat flour
1 cup fine semolina (Suji)
2 cups grated jaggery (gur)
2 tablespoons ghee
1 tablespoon peppercorns
2 cups of milk
1 Lime
1 tablespoon curd
A pinch of salt and soda
Method:
Place the flour & the semolina in a kadai along with the milk, curds, jaggery and a pinch of salt. Beat at least for 5 to 7 minutes, so that the mixture becomes light and fluffy.
Pound the peppercorns coarsely & add to the mixture. Heat 2 tablespoons 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 risen by this time. Stir it well. If it is thick, add a little milk or water to bring it to a pouring consistency.
Add and blend in it a pinch of soda and lime juice. Place a deep frying pan with lot of ghee in it; when it is heated lower the fire, gently put in 1 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 off. Malpuas can be stored for a week.
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