Malpua served with Churma

If any sweet deserves epicthet 'ancient', it is malpua. THis historic sweet has altered very little from its original form- the fried dainty, appa, which was made by boiling or ghee-frying flour cakes and then dipping them in honey.
It is served with churma
Ingredients:

• Barley flour          1 1/2 cup
• Black pepper corn(very lightly crushed)   1/2 cup
• shakkar(powered jaggery)                      1/3 cup
• fennel seeds                                          1 1/2 tsp
• milk                                                      1 1/3 cup
• ghee for the batter                                 1 tsp
• honey                                                   3 tbsp
• a pinch of salt
• desi ghee for shallow frying

Method:

1. Dissolve shakkar in milk.
2. Pour the mix into a bowl containing the barley flour and gradually mix well with whisk. There should be no lumps.
3. Now add crushed pepper corn, fennel seeds and a pinch of salt.
4. Add 1 tsp of ghee and mix well.
5. Heat the thick, heavy griddle or tawa to make the pancake.
6. Melt 1 tbsp of ghee on the griddle, till desi ghee is slightly smoking.
7. whisk the batter once or twice to mix andwith a ladle pour batter in a circular motion to complete the pancake  which should be about 5-6 inch in diameter.
8. Smooth it on top with a spatula if required.
9. Continue cooking on fairly medium high heat.
10. With a knife lift the edges of the pancake to let the ghee run under it.
11. As it sets, lift it gently and turn it over to cook for a minute until pancake is reddish brown and crisp on the edges.
12. Smear the top surface with honey.

Churma


Ingredients:

• whole wheat flour       1/2 cup
• Desi ghee                    2tbsp
• shakkar(powdered jaggery) 2tbsp
• green cardamom powder freshly grounded  3/4 tsp.

Method:

1. Add half melted desi ghee in whole wheat flour, mix lightly until the flour looks like crumbs.
2. Melt the rest of the ghee in a heavy bottom pan, add the whole wheat flour and desi ghee mixture and sautee by continuously stirring on low heat until golden brown and the wheat flour starts giving a pleasant aroma.
3. Add in shakkar and green cardamom powder, mix well, then remove from heat.
4. Serve churma on top ofthe malpua.

Posted in: Indian sweets.