Whole Wheat Jaggery Malpua is an authentic Indian dessert from the state of Rajasthan in India. You can call it sweetened pancakes that are made without eggs, processed sugar, or milk. Instead, it is made with whole wheat ( atta), Jaggery (gud), and ghee.

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.

1. Gather all ingredients
2. Grate the jaggery or powder it.
3. Warm up the water that is called for in a microwave for 2 minutes.
4. Add jaggery to it and mix until melted.
5. If you suspect any grainy jaggery pieces, either warm up the water again to dissolve it or strain it through a fine mesh.
6. Add the cardamom and a generous pinch of saffron to the water itself.
7. Add the warm jaggery liquid to the wheat flour to make a pourable batter.
8. Let the batter sit on the countertop for 2-3 hours or more to rest before frying.

Method to fry malpuas

1. Add enough ghee to a non-stick pan sufficient to cover the batter completely once poured.
2. Switch on the flame on medium heat.
3. Pour ¼ cup ladle full of batter into the pan.
4. Let it cook undisturbed for a minute.
5. After a minute, loosen the malpua at the base as shown in the video.
6. Let it cook until the top is not shiny anymore, say for 30 seconds.
7. Gently flip the malpua with the help of a prong and a spoon if needed.
8. Let it cook on the other side for a minute or so.
9. Once the malpua turns deep golden brown, take it out of the pan and place it on the dish lined with an absorbent paper.

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.

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Other authentic Rajasthani recipes for you –

Lapsi – Cracked Wheat Sweet

Dal Dhokli Rajasthani Style

Rajasthani Khatti Meethi Dal

Rajasthani Khoba Roti

Green Moong Dal ( No onion, no garlic)

Whole Wheat Jaggery Malpua Recipe + Video

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Whole Wheat Jaggery Malpua

This authentic Rajasthani whole wheat jaggery malpua recipe is made with 3 main ingredients, atta, gud ,and water. It is deep-fried in ghee.

Course Dessert

Cuisine Indian - rajasthani/ marwari

Prep Time 10 minutes

Cook Time 4 minutes

Resting time 3 hours

Total Time 3 hours 14 minutes

Adjustable Servings -12

Calories 120kcal

Author Khushboo

Ingredients

• 184 grams (1½ )cup Whole Wheat Flour (atta)
• 115 grams (¾ cup) Jaggery, grated and tightly packed
• 474 ml (2 Cups) Filtered water
• Generous pinch of saffron
• 2 count Cardamom pods crushed
• Couple Twist of Black Pepper
• Ghee for deep frying

Garnish (Optional)

• Slivered nuts
• Dried Rose petals
• Saffron strands

Instructions

Gather all ingredients

• Grate the jaggery or powder it.
• Warm up the water that is called for in a microwave for 2 minutes.
• Add jaggery to it and mix until melted.
• If you suspect any grainy jaggery pieces, either warm up the water again to dissolve it or strain it through a fine mesh.
• Add the cardamom, pepper, and a generous pinch of saffron to the water itself.
• Add the warm jaggery liquid to the wheat flour.
• Gently whisk it to remove any lumps and make a pourable batter.
• Let the batter sit on the countertop for 2-3 hours or more to rest before frying.

The frying process.

• Add enough ghee to a non-stick pan sufficient to cover the batter completely once poured.
• Switch on the flame on medium heat.
• Cook only one malpua at a time.
• Pour ¼ cup ladle full of batter into the pan.
• Let it cook undisturbed for a minute.
• After a minute, loosen the malpua at the base as shown in the video.
• Let it cook until the top is not shiny anymore, say for 30 seconds.
• Gently flip the malpua with the help of a prong and a spoon if needed.
• Let it cook on the other side for a minute or so.
• Once the malpua turns deep golden brown, take it out of the pan and place it on the dish lined with an absorbent paper.
• Let it cool a bit and give it a taste test.
• If you are happy with the sweetness, thickness, and texture of the malpua then repeat the process.
• If you want to make any changes refer notes.
• Garnish and serve warm.

Step by Step video of the recipe -

Notes

This is an authentic recipe that doesn’t use maida. However, I tested it a few times using some all-purpose flour (maida) in this recipe and the results were super soft melt in mouth malpuas even after hours of cooling down.

If you want it that way then I suggest swapping 2 tablespoons whole wheat flour for an equal amount of maida for this recipe.

Important tips to make amazing malpuas at home

• Use a non-stick pan for better frying of malpuas without sticking at the bottom.
• Pepper is used for cutting the sweetness and works great, do try it.
• 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.
• You may use a drop of orange or yellow food color if desired.
• Saffron flavoring can be used.

Some possible problems and solutions –

As flour quality differs adjust water to your judgment.

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 30 seconds. Let it cook a bit or else it will break.

Refer to the “ How to make malpua video” in the recipe card.

Malpuas are not sweet enough

If you have a very sweet tooth add 2 tablespoons of powdered sugar to the batter to adjust the sweetness.

Make fluffy malpuas

Just add 1 teaspoon of baking powder to the overall batter to make spongy malpuas.

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.

Nutrition

Calories: 120kcal | Carbohydrates: 19g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 56mg | Fiber: 2g | Sugar: 8g | Calcium: 8mg | Iron: 1mg

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