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Preparation Time : 2
Cook Time : 15
Total Time : 17
For Malpua- 1 cup Wheat Flour
1 cup Semolina/sooji
1.5 cup Jaggery
1 cup Water
Oil 1 tsp for each malpua
1 tbsp Fennel seeds
1 tsp Cardamom powder
For Halwa- 1/2 cup Ghee
1/2 cup suji
1/2 cup Sugar
Almond Flakes 1/4 tbsp
Water 2 cups
Take a vessel , add jaggery broken into small pieces and water. Cook till one thread consistency is obtained.
Take a large bowl, add whole wheat flour, sooji, fennel seeds and cardamom powder.
Add the jaggery syrup in the bowl and mix well. No lumps should be left.
The batter should be of medium consistency. Add some water if the batter looks too dry. Keep the batter aside for 15 minutes.
Heat some oil in the pan, pour ladleful of batter in the pan. Pan fry at high flame.
Top with roasted nuts and serve with rabri.
Or Serve with sooji halwa as Sindhi Breakfast.
Heat ghee in heavy bottom pan .
Add sooji in ghee. Keep roasting it for 5 to 7 minutes or till it leaves the ghee on slow flame, stirring in between for even roasting.
Between the roasting time add nuts so that they too get slightly roasted.
After few minutes when aroma arises and ghee gets separated then add sugar and water.
Increase the flame to high .Cook on high flame till 80% water evaporates and set the flame to slow.
Halwa is ready. Serve Malpuas with Suji halwa as an authentic Sindhi Breakfast.
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