• 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


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.

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