Directions

• First, let’s make Sugar Syrup. In a pan, take sugar and water.
• Add Cardamom Powder and Saffron strands .
• Keep stirring and cook on low to medium flame till sugar dissolves.
• Later, turn flame to high and cook for more 5 minutes.
• We don’t need any string in sugar syrup, it just has to be sticky and thick.  So cook accordingly.
• Allow it to cool a bit .
• Grind 1/4 cup of semolina for 15 to 20 seconds. If you use fine semolina , skip this step. I have used normal semolina , which we use making Upma or Halwa.
• In a wide bowl, take fine sooji, wheat flour, milk powder, cardamom powder and crushed fennel seeds.
• Mix well. Add milk little by little and make smooth batter.
• Batter consistency should be smooth and flowing. Though we don’t need very thin and runny texture.
• One can whisk or use hand blender or mixer jar for smooth and fluffy texture ..
• Cover and keep aside for 20 to 30 minutes.
• One can use Fresh cream/ malai or Khoya in batter. Just grate the khoya and then add in batter.
• After time, whisk again the batter atleast for a minute
• Heat 1.25 cup Ghee in a broad pan. Ghee quantity should not be too much. Just cover the pan surface is enough .
• Once ghee is hot , make the flame low . With a small laddle pour batter in ghee. Don’t spread. It will spread by its own.
• Don’t be in hurry to flip the Malpua .
• Cook on medium flame till edges starts turning crispy.
• Carefully change the side and cook again till crispy.
• Once both sides turns crispy, with a slotted spoon , take out the malpua . Make sure you remove all access Ghee from it.
• Now, add this fried discs in WARM sugar syrup. Dip for 2 minutes.
• Take out in a plate and garnish with chopped dry fruits.
• One can serve with Rabri / Rabdi too.

• For this recipe, I have not used any Artificial color / Food Color for sugar syrup or batter.
• Milk which is used to make batter is a boiled and cooled milk .
• In batter, some Malai / Fresh Cream, Khoya can be added for richer taste.