Malpoa or Malpua

Ingredients:

For the batter:

• 2 cups all purpose flour
• 1 cup semolina
• 1 teaspoon fennel seeds
• 1/2 teaspoon baking powder
• 1 teaspoon powdered green cardamom
• 500 mililitre milk
• 50 grams khoya
• 1 cup ghee
• Dry fruits - cashew(5/6),raisin(3/4)

For Sugar Syrup:

Sugar: 1&1/2 cup

Water: 1 cup

Rose essence: 1-2 drops (optional)

Lemon juice: 1tsp

Method:

At first we should prepare the sugar syrup.For making the syrup,take a deep bottomed steel pan.Add water.Heat the water on high flame until boiling.Add sugar.A quick stir to help the sugar to dissolve quickly.

When the syrup is producing a lot of bubbles add lemon juice. It will prevent the sugar syrup from crystallizing when it will become cold.Once the syrup reaches one string consistency add rose essence, if using at all.Switch off the burner.

Now mix maida, rava, khoya, baking powder, fennel seeds, cardamom powder and milk in a huge pan.Add very small amount of milk to avoid lumps.Once the batter is lump free and smooth add more milk and keep mixing to form a very balanced batter.Ensure the mixture is of pouring consistency and not too thick.

Once the batter is ready, keep it aside for few minutes so that the flavour of spices gets absorbed.

Now heat ghee in a pan over low flame. Pour a ladleful of the mixture and spread evenly. Keep the flame low and cook till it is light brown on both sides. Remove the cooked malpua and drain the excess ghee.

Drop the malpua in sugar syrup and allow it to soak for 10 minutes. Repeat the same with the remaining batter. Drain the malpuas from the syrup, garnish with dry fruits and serve hot.