ingredient

  • 2  cup maida or wheat flour
  • ¼  cup soji
  • ¼ cup sugar or jaggery
  • ½ tsp fennel (powdered)
  • ¼ tsp cardamom powder 
  • ½ cup milk 
  • water as required (to prepare batter)
  • oil or ghee for deep frying
  • rabri for serving
  • 1 tbsp almond.pistachio chopped garnishing

For syrup

       1 cup sugar

  • ½ cup water
  • ¼ tsp cardamom powder 
  • few stand saffron

 instruction 

  1. Firstly, take a large mixing bowl and take maida or wheat flour, soji and sugar or jaggery mix well.then add fennel powder, cardamom powder,milk mix well making sure no lumps in the batter.
  2.  After adding water as required and mix well.make sure batter  consistency is not too thick or  runny .
  3. further whisk the batter for at least 5 minutes.
  4. cover and rest the batter aside for 5 hours.
  5. Now add sugar, water and saffron  in a pot and dissolve sugar on low to medium flame.(5-7 minutes)
  6. pour the batter into hot oil / ghee.when the ghee is hot add 2-3 tbsp spreads the batter on the pan.
  7.  Allow  fry until they golden brown and flip the other side as well.
  8. Remove the pan then add directly to the syrup.and drain the malpua on the kitchen towel to remove excess oil.
  9. Now soak the malpua into hot sugar syrup.rest for 5-8 minutes making sure both the sides of malpua are soaked well.
  10. Finally, serve malpua hot garnished with a  nuts.

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