• Prep Time 10-15 minutes
  • Cook Time 25-30 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

 Jaggery malpua a sweet Indian version of pancake made with jaggery.
  • Milk – 1 ½ lit
  • Mawa Grated – 50grm
  • Jaggery grated – 50 grms
  • Refined flour – 3 tbsp
  • Elaichi powder – ½ tsp
  • Ghee – for shallow fry
  • For sugar recipes
  • Sugar – 2 cups
  • Saffron few strands – Few strands
  • For Garnish
  • Rabadi and assorted nuts



  1. Boil milk and Jaggery in a heavy-bottomed pan until jaggery dissolve. Reduce heat and simmer till it is reduced and reaches a coating consistency. Add grated mawa and mix well.
  1. Bring it to room temperature. Reserve two tablespoons of sugar and form one-string sugar syrup with the rest of the sugar and two cups of water.
  1. Dissolve saffron in a teaspoon of hot milk. Add it to the sugar syrup. Add refined flour, green cardamom powder and the reserved sugar to the reduced milk.
  1. Mix well and make a batter of pouring consistency using a little milk if required. Heat sufficient ghee in a wide mouthed flat-bottomed kadai.
  1. Pour a ladle full of batter to form a pancake. Cook on low to medium heat. Turn it over when it starts to color slightly
  1. When both sides are done, drain and immerse in the sugar syrup. Garnish with rabdi and sprinkle assorted nuts and serve hot.




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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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