Instructions

Instruction for the Malpua Batter:

1. Place warm milk in a large bowl and mix together with the milk powder or mawa.
2. Mix thoroughly before adding the flour, sugar (or jaggery), fennel seed, cardamom powder and coconut powder.
3. Whisk together to make a smooth batter, which is neither too thick nor too runny.
4. Use more milk if required to get the right kind of consistency. If the batter is too thin, the batter will spread a lot once poured over the pan, making thin Malpua. On the other hand, if the batter is a thick one, it will make dense and thick Malpua.
5. You if like your Malpua to be fluffy you may beat the batter with the help of a whisk or a fork for a few minutes.
6. Keep aside the batter for 30 mins. In the meantime make the sugar syrup. If you have time at hand keep the batter aside for 3 -4 hours.

Instruction for the Sugar Syrup:

1. Add the water and sugar to a pan over medium heat. Also add the green cardamoms, if you are using any. Dissolve the sugar and boil the sugar syrup until it turns sticky and somewhat thick in consistency.
2. To prevent crystallization add 1 tbsp of lemon juice. I have also added a few strands of Saffron, but that is totally optional.

Instruction for Making the Malpua :

1. To make the Malpua heat oil or ghee in a heavy bottom pan. When hot pour one ladle full of batter in the centre of the pan. The batter will spread by itself depending on its consistency. Fry till golden brown before flipping sides.
2. You might want to add some more milk if you want more thin Malpua.
3. Drain and take off the Malpua from the pan and add it directly to the syrup. It’s a good idea to stir the sugar syrup once before transferring the fried Malpua.
4. You can remove them immediately after dipping them in the syrup or else you may even soak them for 10 mins or so if your Malpuas are thick.
5. Arrange them in a plate or platter. Garnish with some pistachio slivers and chopped almonds. You may even serve them with some Rabdi .