Falahari Malpua (Fasting Malpua Recipe)

Name: Falahari Malpua (Fasting Malpua Recipe)
Total time: 1500 s
Yield: 11 pieces
Ingredients: 1/2 cup grated jaggery (about 80 grams); 1 cup amaranth flour (about 120 grams); 2 cups milk, or as needed (about 480 ml); 1/4 teaspoon fennel seeds; 2 green cardamoms; Chopped cashews and raisins, as desired; as needed Ghee, for frying,

~Sushma Mishra Home Chef @sushmafoodandheart

Giridih Jharkhand

On the fourth day of Navratri, devotees worship the fourth form of the goddess, Maa Kushmanda. Malpua is offered as prasad and then enjoyed as a blessed treat. It is believed that eating malpua prasad brings peace and removes all kinds of suffering and fear. Today, I am sharing my recipe for falahari malpua, which I made as an offering.

~Sushma Mishra Home Chef @sushmafoodandheart

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Ingredients

25 minutes

11 pieces

1/2 cupgrated jaggery (about 80 grams)
1 cupamaranth flour (about 120 grams)
2 cupsmilk, or as needed (about 480 ml)
1/4 teaspoonfennel seeds
2green cardamoms
Chopped cashews and raisins, as desired
as neededGhee, for frying,

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Steps

25 minutes

1

To make falahari malpua, first add the grated jaggery to the milk and mix well. Strain the mixture to remove any impurities.
2

Add the amaranth flour and mix thoroughly. If the batter is too thick, add a little more milk. Stir in the fennel seeds, cardamom powder, and chopped nuts. Cover and let the batter rest for 5 minutes, then mix again. Heat ghee in a deep pan over medium heat. Drop spoonfuls of the batter into the hot ghee to form small pancakes.
3

Once one malpua is cooked, add the next one. Gently pour a little hot ghee over each malpua as it fries so they puff up. Place the cooked malpua on a plate lined with paper towels to drain excess ghee and enhance their flavor. After making all the malpua, serve and enjoy.