Recipe Cook Time
For the filling:
Dry roast melon seeds with grated coconut for 2 minutes. Turn off the heat.
Add cardamom powder and honey. Mix well.
For the malpua:
Mix all the flours and add milk to form a runny paste. Then add the ground sugar. Whisk again.
Now take rice bran oil in a flat pan. Take a ladleful of the malpua batter and pour it in the center. Let it brown, and wait till the edges come away a bit. Then flip it and brown the other side.
Take it off the pan before it gets too crisp, or it won't fold.
Fill in the coconut mixture.
Garnish with blood red pomegranates.