Matar ke Pan Flavoured Malpua

Matar ka pan Malpua is just what you need to warm your heart on a cold, winter’s day.

Malpua is a traditional favourite in Rajasthani households, especially during the unrelenting winter days. The smell of sugary whole wheat batter deep-frying in ghee, especially the prominent accents of fennel and cardamom, is enough to make one drool.

Ingredients:

1 and 3/4  cup whole wheat flour

1/2 cup sugar

4 tsp  Matar ka paste

2 tsp pan juice

1 tbsp fennel seeds (saunf)

ghee for deep-frying

Method: 

Combine the sugar and 1 cup of water in a deep non-stick pan and cook on a medium flame for 3 minutes, while stirring continuously.

Transfer the mixture into a deep bowl and allow it to cool completely.

Once cooled, add the matar paste, pan juice, fennel seeds, whole wheat flour and ¼ cup of water and mix well using a whisk. Keep aside.

Heat the ghee in a broad non-stick pan, pour a laddleful of the mixture into the hot ghee 1 at a time and deep-fry on a high flame till golden brown in colour from all the sides.

Repeat step 4 to make 14 more malpuas.

Serve immediately. Garnish with tutty fruity / dry fruits.

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