Gujarati Malpua Recipe | Aate and gud ka Malpua | 3-ingredients Malpua | Zeel's Kitchen

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For recipe in Gujarati - ગુજરાતી માલપુઆ - • ગુજરાતી માલપુઆ | Gujar...
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.

[@teenuchp]

I was searching for this recipe for so long. My mom used to make it like this, but i forgot the ingredients of it. Thanks for sharing 👍

[@Zeelskitchen]

Hey, thank you so much. Please do try and enjoy the childhood special dish with friends and family !! Once again thank you!

[@kinshurocks561]

Super test n ratio too I fount malpua's recipe but not found like this nice

[@Zeelskitchen]

Thanks a lot 😊 ! Stay connected !

[@falgunipatel326]

Yes, it is Original recepi without milk/malai / chasni 👌👌

[@Zeelskitchen]

Thank you much ! Stay connected !

[@dharmendrasharma9615]

very tasty🤤🤤

[@sheetalsharma3061]

You have made nice malpua

[@Zeelskitchen]

Thanks a lot 😊

[@parmardipika9018]

Thank you

[@kusumbhagchandani9820]

Thank you so much

[@Zeelskitchen]

Thank you!! Stay connected !

[@ilap9090]

Like nice mast 4:38

[@Zeelskitchen]

Thank you! Do try and share your feedback with us. Happy cooking !

[@kinnarimodi1233]

Thank you 😊

[@Zeelskitchen]

Thank you!!

[@bumby4786]

It's right reciepe. Thank you for share.

[@sujatamehtaw1823]

Can we keep for more then 6 hours

[@Zeelskitchen]

Yes we can but make sure batter should not over ferment or turns sour in taste ! Thanks!

[@niyatishah1940]

Is it ok if I ferment it for say 4-4.5 hrs?

[@Zeelskitchen]

Yes we can but in that case need to speed up the fermentation process ( keeping in a warm place etc ). So please take care of it to achieve the best outcome of the recipe. Thank you.

[@niyatishah1940]

@@Zeelskitchen thank you I made it and it was just amazing (I added little bit of buttermilk to the batter on my aunt's suggestion)

[@neharathod7842]

Can we use non stick pan?

[@Zeelskitchen]

Yes. You can use any flat bottom pan.

[@manjulapatel2568]

What to do for so much oil on puda

[@Zeelskitchen]

You need to drain them properly by holding them over kadai before placing in a plate or bowl. If temperature is proper and batter is fermented properly malpua never left oily. Please check once.

[@mrmrsparmar3560]

3/4 cup means ketlu levanu

[@Zeelskitchen]

I have used standard measuring cups. You can use any cup or bowl for measuring the ingredients. Whichever cup or bowl you are going to use - take 3/4 or 75% of that cup or bowl. Tame je pan vasan thi map leta hov enu pona bhag ( 3/4 ) nu levanu. Hope this will work. If still need any clarity please do comment here. Thank you

[@mrmrsparmar3560]

Dear badha standard vastu j use krta hoy che

[@Zeelskitchen]

Then take 3 times 1/4 cup. Hope it will work. Thank you.

[@niyatishah1940]

​@@mrmrsparmar3560 અરે standard cup એટલે કે માપવા માટેનાં અલગથી cup આવે એની વાત કરે છે. Standard અને non standard ની વાત નથી.