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Ingredients:
Whole wheat flour / aata - 1 cup, spooned and leveled
Jaggery - ½ cup, adjust as per liking
Water - 1 - 1 ¼ cup, as per need
Variyali / Fennel seeds - 1 tbsp or less
Mari / Black pepper - ¼ tsp, optional
Cardamom powder - ¼ tsp, optional
Ghee - for frying
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Gujarati Malpua Recipe | Whole wheat flour and Jaggery Malpua | Aate and gud ka Malpua | 3-ingredients Malpua
Malpua is a traditional Indian sweet dish. Malpua is famous in many regions of India, and each has its significant preparation for Malpua. Here I am sharing the recipe of Gujarati Malpua.
Gujarati Malpua is made from three ingredients - wheat flour, jaggery, and water. Make a batter of whole wheat flour, Akka aata, and jaggery with the right amount of water. Allow it to ferment at room temperature for a few hours. After that, add fennel seeds, black peppercorns, and cardamom powder as per taste. Give a nice whisk, deep fry one malpua for trial. Adjust the consistency and prepare malpua. Enjoy hot and crunchy malpua in this rainy season with family members.
What is the special occasion when you relish the traditional malpua? Do share it with me in the comment section. For me, it is the visit of my grandparents and Jagganath mandir in Ahmedabad. Jagganath temple serves the malpua as a prasad, and I grew up enjoying that prasad with my grandparents. My grandmother used to make delicious Gujarati malpua for us. Living far from my hometown, I missed them, so I thought of recreating my dadi's malpua recipe on the occasion of RathYatra. I hope you will enjoy this traditional Gujarati malpua with your friends and family.
Do you think deep-fried Indian sweets are healthy? Yes, they are! In our culture, we celebrate the festivals with our traditional sweet dishes. There are many reasons behind them. Try to find them out. So in this season, prepare the Gujarati malpua at home and eat guilt-free.
What is the secret behind the soft, melt-in-mouth, and crunchy Gujarati malpua?
The correct quantity of Ingredients
Consistency of the batter
Enough rest and proper fermentation
The temperature of ghee while frying
Things to keep in mind while preparing Gujarati Malpua at home :
Start with the lesser quantity of water. Once the batter is ready, add more water as per need.
The quantity of the water depends on the flour, so go with your instinct.
Do not use hot water for preparing batter. If required, use lukewarm water in the worst case only.
Hot water will start to caramelize the jaggery, and malpua will turn chewy and hard.
Traditional recipe follows - 1:1 ratio for flour and jaggery. So for cup measurement, 1 cup flour: 1/2 cup jaggery works well.
Ferment the batter for at least 5-6 hours. So plan accordingly.
Always prepare one malpua and do a thickness test. Then adjust the final consistency. Because in malpua batter, after the fermentation, you can not add dry flour. It may change the taste and texture of the final dish.
You can add seasoning as per taste or skip them.
I prefer to add the whole peppercorn so one can remove them if one doesn't like them.
Fennel seeds give a nice crunch and the taste of malpua.