Millets Malpua - By Chef Vikas Pathak

Ingredients:

For Ragi Malpua Batter:

- 60 gm Ragi flour

- 80 gm Powdered Sugar

- 30 gm Wheat Flour

- 15 gm Oats (powdered)

- 170 ml Milk

- 3 tbsp Ghee

For the Filling:

- 2 tsp Honey

- 30 gm Grated Coconut

- 2 tsp Melon Seeds

- 2 tsp Cardamom Powder

For Garnish:

- Dry Rose Petals

- Roasted Dry Fruits

- Saffron

Method:

1. Prepare the Filling:

   - Dry roast melon seeds and grated coconut in a pan for a couple of minutes.

   - Add cardamom powder and honey to the roasted mixture. Mix well and set aside.

2. Make the Ragi Malpua Batter:

   - In a bowl, mix together ragi flour, wheat flour, and powdered oats.

   - Gradually add milk to the dry ingredients until you get a runny paste consistency. You may need slightly more or less than 170 ml of milk.

   - Add powdered sugar to the mixture and whisk until well combined. Set aside.

3. Cook the Malpua:

   - Heat ghee in a flat pan. 

   - Using a ladle, pour the ragi malpua batter into the center of the pan, allowing it to spread evenly.

   - Once the edges start to brown and lift slightly, flip the malpua.

   - Cook until both sides are lightly crispy, but still soft enough to fold.

4. Assemble:

   - Place the cooked malpua on a plate. Spoon some of the prepared coconut filling onto one side of the malpua.

   - Fold the malpua over the filling to create a half-moon shape.

5. Garnish and Serve:

   - Garnish the ragi malpua with dry rose petals, roasted dry fruits, and saffron strands.

   - Serve hot and enjoy the wholesome and guilt-free treat!

Try out this healthy twist to the traditional malpua recipe during the festive season and indulge in its deliciousness guilt-free!