Spiced Malpua with Coconut

Instructions

1. 1

   In a mixing bowl, combine 200g of whole wheat flour, 100g of jaggery, and 200ml of coconut milk. Stir until the jaggery is completely dissolved and the mixture is smooth.

2. 2

   Add 50g of grated coconut, 1 tsp of fennel seeds, and

3. 3

   5 tsp of cinnamon powder to the mixture. Mix well to incorporate all the ingredients.

4. 4

   Heat a non-stick pan over medium heat and add a small amount of ghee to coat the surface.

5. 5

   Pour a ladleful of the batter onto the pan, spreading it gently to form a small pancake.

6. 6

   Cook the malpua on medium heat until the edges start to turn golden brown, then flip it over to cook the other side.

7. 7

   Once both sides are cooked and golden, remove the malpua from the pan and place it on a plate.

8. 8

   Repeat the process with the remaining batter, adding more ghee to the pan as needed.

9. 9

   Serve the spiced malpua warm, garnished with additional grated coconut if desired.