INGREDIENTS
- 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
DIRECTION
Step 1
Prepare sugar syrup first & keep it aside. Heat water with sugar in a pan. Stir the mix until sugar dissolves completely.
Step 2
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.
Step 3
Remove the syrup from the pan when is consistency is thick.
Step 4
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.
Step 5
Now heat ghee in a pan on slow flame. Pour the mixture with the help of a ladle & spread evenly.
Step 6
Fry the malpua on slow flame until the color changes to light brown on both the sides.
Step 7
Soak the malpua in sugar syrup for 10 minutes.
Step 8
Lay on the plate & garnish it with dry fruits & pomegranate.