Name: Ragi / Finger Millet Malpuas recipe by Swathi Joshnaa Sathish at BetterButter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 10
Ingredients: Ragi/ finger millet Flour 1/4 cup; Whole wheat flour 1/4 cup; Fruit salt a big pinch; Rose water 1 tablespoon; Jaggery 1/2 to 3/4 cup; Water 1.5 cups or as required; Ghee 6 tablespoons; Honey as preferred; Pistachios finely chopped fistful + extra for garnishing

Ingredients Serving: 10

Ragi/ finger millet Flour 1/4 cup
Whole wheat flour 1/4 cup
Fruit salt a big pinch
Rose water 1 tablespoon
Jaggery 1/2 to 3/4 cup
Water 1.5 cups or as required
Ghee 6 tablespoons
Honey as preferred
Pistachios finely chopped fistful + extra for garnishing

Instructions

In a wide bowl , take 1/4 cup Ragi Flour and 1/4 cup whole wheat flour .
Heat 1.5 cups water and dissolve 1/2 to 3/4 cup jaggery completely by stirring continuously .
Add 1 tablespoon rose water to the flours . g
Add 1 big pinch fruit salt .
Jaggery is dissolved completely . Switch off the heat .
Add the filtered jaggery liquid to the flour while mixing other hand . If required add warm water.
Whisk until smooth lump-free batter. Add a fistful of chopped pistachios to the batter .
Heat a tawa . Smear ghee and spread throughout .
Pour 1 .5 tablespoon full batter on the hot tawa into small puffy Malpuas . Smear a teaspoon ghee .
Slow cook each side . Flip sides and cook patiently until done .
Likewise cook all the Ragi Malpuas with the remaining ragi batter .
Gently press to cook evenly .
It’s done . Roll Malpuas to cylindrical rolls . Drizzle honey if preferred .Garnish with chopped
pistachios . Ragi Malpuas are ready to serve .

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