EVERYTHING makes a difference & Baked Wholewheat Jowar Jaggery Malpua

What are festivals without the traditional sweets? But then even when we want to celebrate festivals with the same joy, we need to change with the times.

This is not the time to say that our grandparents ate this and were absolutely fine. This is not the time to say that if we eat it once a week it is fine. Or that if we eat a teeny weeny portion of white sugar or maida it won’t make any difference.

EVERYTHING makes a difference – our lifestyle is different than that of previous generations – we exercise less and sit more. Our ingredients are adulterated – we have to literally hunt for great quality stuff.

So yes, we need to watch what we eat, how much of it and how frequently. Even when it is festive season.

Even if it is Malpua. Eat a little bit. And eat it healthy 🙂

Baked Wholewheat – Jowar Jaggery Malpua Flours – wholewheat jowarSweetener – jaggery powder

Recipe –

For Malpua

3/4 cup wholewheat flour

1/4 cup jowar flour

1 tbsp ghee

1/2 cup jaggery powder

1 tbsp Saunf / fennel seeds

1 green cardamom pod

1/2 cup milk

Jaggery syrup

2 tbsp jaggery powder

4 tbsp water

1 green cardamom pod

Almonds chopped for garnishing


1. Mix flours and grind with cardamom.

2. Add jaggery powder to above and mix well.

3. Add the ghee and fennel seeds

4. Add the milk and whisk very well

5. Keep the batter aside for 1 hour

6. Spoon onto a greased flat baking tray and spread into a round shape slowly. Don’t make it too flat.

7. Bake for 12 minutes at 160 degrees C and then with spatula flip gently onto the other side. Bake for another 12 minutes at the same temperature. You need to check your oven for the temperature and duration.

8. Remove from pan and keep on a plate.

9. Mix the jaggery, water and cardamom in a pan and boil until it thickens a bit.

10. Spoon onto the baked malpuas and then top with almonds

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