- 200 gm all purpose flour [Maida]
- 1 teaspoon fennel seeds [Sauf]
- 1 teaspoon powdered green cardamom [Hari Elaichi]
- 1 cup ghee
- 250 gm sugar
- 1 pinch saffron [Kesar]
- 100 gm semolina [Suji]
- 1/2 teaspoon baking powder
- 500 ml milk
- 2 tablespoon chopped pistachios [Pista]
- 250 ml water
- 50 gm khoya
Prepare sugar syrup first & keep it aside. Heat water with sugar in a pan. Stir the mix until sugar dissolves completely.
Next, add 3 tsp of milk and continue to stir again. Don’t forget to remove the scum that appears on the edges of the pan.
Remove the syrup from the pan when is consistency is thick.
Add all-purpose flour, semolina, khoya, baking powder, fennel seeds, cardamom powder and milk together in a bowl. The batter must have pouring consistency. It should not be too thick or too thin.
Now heat ghee in a pan on slow flame. Pour the mixture with the help of a ladle & spread evenly.
Fry the malpua on slow flame until the color changes to light brown on both the sides.
Soak the malpua in sugar syrup for 10 minutes.
Lay on the plate & garnish it with dry fruits & pomegranate.