Whole Wheat Jaggery Malpua Atta Gud Carve Your Craving

I come from a Marwari family where malpuas are made to celebrate everything. No kidding, it is one of the desserts served at the wedding, on Diwali, Raksha Bandhan, family dinner and even on birthdays. Growing up I have hogged on countless dozens of malpuas. My grandma made the best ones. I always thought these delicious Indian pancakes are difficult to make and not healthy. Well, I was wrong. The ingredient list is super short and the process involves just a frying pan and a paper napkin layered dish. This malpua recipe is better than other Indian sweets out there as it uses whole wheat flour instead of maida and jaggery instead of sugar. There are so many versions of Malpuas out there. Every state in India has its own way to make malpua. Some add khoya and cream to the batter. While others add suji, milk, or maida. Gud wale malpua, rabri malpua, small fluffy malpuas to name a few. Today I am sharing the simplest way to make malpuas using only whole wheat flour and jaggery. We call it as gud atta malpuas. There is no need for any maida, suji, milk, or khoya.

Ingredients needed to make Rajasthani Malpuas

It is made with very few ingredients – Whole wheat flour, jaggery, water, ghee, and cardamom. Rest everything is negotiable. Whole Wheat Flour I make malpuas without maida. My grandma, mom, and aunties always used atta to make them. Saying that, if you add 2-3 tablespoons maida to the batter the malpuas turn out more tender and less chewy. It stays this way even hours after it is made. Jaggery This malpua recipe is made without sugar syrup. It is sweetened completely using jaggery/ gud. I prefer dark brown desi gud instead of the lighter one. Flavoring I have used Cardamom and Saffron to enhance the taste of this Indian sweet. I add a couple of twists of black pepper to cut the sweetness. But this is totally optional. Ghee Only ghee is used to make authentic Rajasthani sweets. It is true for malpuas too. Ghee imparts that rich taste to these pancakes that oil cannot give. Only use ghee to fry these unless you are vegan.

Step by Step Instructions to make whole wheat jaggery malpuas

All you have to do is make the batter. Rest it for a few hours and then fry them in ghee one at a time. Once done take them off on an absorbent paper and they are ready to eat.

Method to fry malpuas

How should an ideal Whole Wheat Jaggery Malpua look?

Malpuas made with atta and jaggery will be tender in the center and have a crisp lace on the edges. If you like thick fluffy malpuas keep the batter on the thicker side and add some baking powder. If you like thin crispy malpuas, keep the batter thin.

Important tips to make amazing malpuas at home

Always make a pourable batter like the one shown in the video. Taste the batter before making malpuas as you can easily adjust the sweetness in advance. Add some maida or baking powder for soft and tender malpuas. (Refer recipe notes)

Some problems and solutions –

Malpuas too thick

Test one malpua by frying. If the batter is thick you will get thick malpuas. Solution – Add some room temperature water,1 tablespoon at a time to adjust the consistency.

Malpuas breaking and separating.

If the batter is too thin then the malpuas will scatter. Solution – Add more flour 1-2 tablespoons at a time When you pour the batter from height make sure you do not move the malpua for at least 1 minute. Let it cook a bit or else it will break. Refer to the “ How to make malpua video” in the recipe card.

Storing atta jaggery malpuas

Malpuas are best eaten warm. You can make a batch of malpuas up to 2 days in advance. Keep it in an airtight container and store it in the fridge. Simply microwave it or heat it on a low flame on a skillet for few seconds on each side before eating.

Can I keep the leftover batter?

Yes, I keep the leftover batter in the fridge for up to 2 days. Before making the malpuas I stir in 1 tablespoon flour plus 1 teaspoon powdered sugar and thet turn out great.