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Preparation Time : 30
Cook Time : 30
Total Time : 60
Refined flour/ Maida 3/4 cups
Sooji / Rava 1/2 cups
Cardamom powder 1/2 tsp
Fennel seed powder 1/4 tsp
Sugar + 1/2 cup 1/4 cups
Milk 1/4 cups
Saffron strands 1/4 tsp
Oil/ ghee, for deep frying 1 cups
Pisatachios, finely chopped 3-4 nos
Almonds, finely chopped 3-4 nos
To make batter, mix together refined flour, sooji, milk, cardamom powder, fennel seed powder, 1/4 cup sugar and milk.
The batter should be semi thick consistency.
Keep the batter covered for 30 mins . You can keep it to maximum 2 hours.
Prepare sugar syrup by boiling 1/2 cup of sugar in 1 cup of water. Add a pinch of cardamom powder and saffron strands to the syrup.
Once the syrup has become sticky consistency, switch off the flame and keep it covered.
Heat oil or ghee in a wok.Add a scoop full of batter to the oil like small pancakes.
Deep fry both the sides till golden brown.Drain and keep aside.
After frying all the malpuas, immerse the malpuas in sugar syrup for 10 mins.
Remove from sugar syrup and arrange in serving plate and garnish it with chopped pisatchios and almonds
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