Malpua

Ingredients:

• 3 cups of fine wheat flour
  
• 1 cup fine semolina (Suji)
  
• 2 cups grated jaggery (gur)
  
• 2 Tablespoons ghee
  
• 1 Tablespoon peppercorns
  
• 2 cups milk
  
• 1 Lime
  
• 1 Tablespoon curd
  
• Pinch each of salt and soda.

Method:

• Place the flour and the semolina in a dekchi along with the milk, curds, jaggery and the pinch of salt.
• Beat at least for 5 to 7 minutes so that the mixture becomes light and fluggy. Pound the peppercorns coarsely & add to the mixture.
  
• Heat two tablespoons of ghee and pour over the mixture. Mix well, cover the dekchi and let stand for 7/8 hours in a warm place.
• The mixture would have risen by this time. Stir it well. If it is thick, add a little milk or water to bring it to the pouring consistency. Add and blend in it the pinch of soda and juice lime.
• Place a deep frying pan with lot of ghee in it, when it is heated lower the fire, gently put in one tablespoon of the ready batter into the heated ghee.
• Fry to a golden brown colour on both sides. While frying splash to make it porous and crisp.
• Take out with a slotted spoon & place in a strainer so that the extra ghee drips down.
  
• Thus fried - Malpuas can be stored for a week or so.