Jaggery Malpuas by Tarla Dalal

Jaggery Malpuas, classic Rajasthani recipe!
Recipe link : -(-Quick-Recipe)-4735r
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Jaggery Malpuas
Jaggery has a rich taste that lingers in the palate for a while. Jaggery Malpua is a delicious but quick dessert characterised by this luxuriant flavour, speckled with exciting tinges of fennel. These melt-in-the-mouth whole wheat flour malpuas should ideally be served right off the tava, garnished with cardamom powder and pistachios, or with a topping of creamy rabdi.
Preparation Time : 10 minutes. Cooking Time: 9 minutes. Makes 10 to 12 malpuas.
½ cup grated jaggery (gur)
1 cup whole wheat flour (gehun ka atta)
½ tsp fennel seeds (saunf)
½ tsp cardamom (elaichi) powder
¾ tsp fruit salt
Ghee for greasing and cooking
For the garnish
½ tsp cardamom (elaichi) powder
Pistachio slivers
1. Heat ¾ cup of water in a broad non-stick pan, add the jaggery, mix well and cook on a medium flame for 2 to 3 minutes or till the jaggery melts.
2. Remove from the flame, transfer into a bowl and keep aside to cool slightly.
3. Add the whole wheat flour and fennel seeds and mix well till no lumps remain.
4. Add the cardamom powder, fruit salt and 2 tsp of water and mix gently.
5. Heat a non-stick tava (griddle) and grease it using a little ghee.
6. Pour a small ladleful of batter on it to and spread it evenly to make a 75 mm. (3") diameter circle.
7. Cook, using a little ghee, till it turns golden brown in colour from both the sides.
8. Repeat with the remaining batter to make 11 more malpuas.
Serve immediately garnished with cardamom powder and pistachios.