INGREDIENTS
Gur Malpua
Servings - 7
INGREDIENTS
Water - 80 milliliters
Jaggery - 120 grams
All purpose flour - 200 grams
Semolina - 100 grams
Milk - 250 milliliters
Salt - 1/8 teaspoon
Fennel seeds - 1 teaspoon
Oil - for frying
White sesame seeds - 1 teaspoon
PREPARATION
1. Boil 80 milliliters water in a pan, add 120 grams jaggery. Stir continuously until it dissolves completely.
2. Remove from heat and keep aside.
3. In a bowl, add 200 grams all purpose flour, 100 grams semolina, 250 milliliters milk, 100 milliliters the prepared jaggery syrup, 1/8 teaspoon salt, and 1 teaspoon fennel seeds. Mix well to form a smooth, lump-free batter.
4. Cover the batter and let it rest for 30 minutes.
5. Heat enough oil in a skillet. Pour a ladleful of batter into the hot oil and deep fry until golden brown on both sides.
6. Remove the malpua from the oil and drain on absorbent paper.
7. Transfer the prepared Gur Malpua to a serving plate. Drizzle with the remaining jaggery syrup and sprinkle white sesame seeds on top.
8. Serve.