Producer: Priyanka Das Editor: Mohit Bisht

Easy Homemade Malpuas Recipe

½ cup all-purpose flour (maida) or wheat flour (atta) ¼ cup semolina (sooji) Sugar (as per your preference) 1 cup milk 1 teaspoon green cardamom powder (elaichi) and fennel seeds A pinch of saffron strands (optional) Ghee for shallow frying

Ingredients for malpua batter

1 cup sugar 1 cup water 2 crushed green cardamom Ingredients for garnishing Chopped nuts (pistachios, almonds) Raisins (optional) Rabri

Ingredients for sugar syrup

In a mixing bowl, combine the all-purpose flour, semolina, and sugar.

Slowly add the milk while whisking continuously to avoid lumps. The consistency of the batter should be slightly thicker than the pancake batter.

Add the cardamom powder, fennel seeds and saffron strand. Mix well and let the batter rest for at least 30 minutes.

In a separate saucepan, combine sugar and water. Bring to a boil and simmer for 5-7 minutes, or until the syrup reaches a one-string consistency. Add the crushed cardamom to the syrup and let it cool.

Heat sufficient ghee in a frying pan over medium heat. Once the oil is hot, pour a ladleful of batter into the pan in a circular motion.

Let the malpua cook until the bottom is golden brown and the edges start getting red. Gently flip it over and cook the other side for a few minutes until golden brown.

Immediately dip the cooked malpua in the sugar syrup and soak it for a few seconds. Remove from the syrup and drain excess liquid. Repeat the entire process for other malpuas.

Place the malpuas on a plate, garnish with chopped nuts and raisins, and serve hot. You can also top it with cold rabri for enhanced flavour.

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