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Preparation Time : 30
Cook Time : 20
Total Time : 50
For batter: all purpose flour 1 cups
paneer 2 tbsp
suji /semolina 1 tbsp
fennel seeds/saunf 1 tsp
green elaichi crushed into powder 2 nos
baking soda 1 pinch
water approximately 1/2 cups
whole milk powder 3 tbsp
yogurt 3 tbsp
ghee for frying 3 tbsp
For sugar syrup:sugar 1/2 cups
water 1/4 cups
cardamoms, crushed 2 nos
saffron strands/kesar 2 pinch
rose essence or kewra essence 1 tsp
almonds sliced 2 tbsp
pistachios, blanched and sliced 2 tbsp
melon seeds 1 tsp
fresh rose petals 1 tbsp
In a mixing bowl take all purpose flour, and all ingredients except baking soda and ghee, listed under batter and mix well Add 1/2 cup water and begin to stir to a thick flowing batter without lumps.
Allow the batter to rest for 30 minutes.
Preparation of sugar syrup:
Heat sugar and water on a low flame and simmer this mixture.
Stir well so that the sugar dissolves completely.
Keep stirring on a low flame until you get a 1/2 inch string or 1 string consistency in the sugar syrup.
Switch the gas off and add rose essence and saffron strands and mix well.
The syrup needs to be kept warm.
Now heat ghee in a flat pan or griddle.
While the ghee is heating up add 1 pinch of soda to the malpua batter and mix very well.
Lower the flame and now take a big ladle full of the batter and gently pour it in hot ghee.
Spread the batter lightly with the back of the spoon.
Make 2 to 3 malpuas at a time depending on the size of the pan.
Fry on a low to medium flame until crisp and golden flipping the malpuas a couple of times occasionally.
Drain them out when done and immediately place them in the warm sugar syrup.
Gently coat the malpuas with the sugar syrup with a spoon for a minute or two.
Remove them and place them in a serving tray or plate.
Prepare all malpuas this way and coat them with the sugar syrup.
Garnish with sliced dry fruits , cardamom powder and fresh rose petals.
Serve hot malpuas with love.
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