Jaggery Malpua (Traditional Holi Special)

Ingredients

• bowl wheat flour
• 1 bowl jaggery
• 2 bowls milk + water (mixed)
• 1 teaspoon fennel seeds (I forgot to take pic)
• 2 tablespoons chopped cashews, almonds, and pistachios
• 1/2 teaspoon cardamom powder
• 1 pinch baking soda
• 1 pinch salt
• Ghee, for frying

Steps

1. Keep all the ingredients ready.
2. In a mixer jar, add wheat flour, jaggery, milk-water mixture, cardamom powder, baking soda, salt, and fennel seeds. Blend until everything comes together into a smooth batter. Transfer the batter to a bowl, cover it, and let it rest for 5 minutes
3. Heat ghee in a pan on a slow flame. Mix the batter once again and check the consistency. The batter should be neither too thick nor too thin — similar to the consistency of besan chilla batter.
4. Take one ladle of batter and gently pour it into the pan. It will spread on its own and slowly puff up. Flip and fry the other side in the same way until cooked evenly.
5. Fry all the malpuas and place them on kitchen paper to absorb excess ghee.
6. Arrange the malpuas on a serving dish and garnish with chopped cashews, almonds, and pistachios. For decoration, the dish has been decorated using colorful Holi (Dhuleti) colors.