Ingredients
1 cup boiled milk
1/2 cup sugar
1 cup all purpose floor
2 tbsp semolina the fine quality
1 tbsp of Saunf/fennel seeds
1/4 tsp elaichi powder/ cardamom powder
2 tbsp milk powder
a pinch salt
For sugar syrup
1 cup sugar
1 cup water
a pinch of yellow food color(optional)
2 cardamom pods
Method
1.Dissolve 1/2 cup sugar in 1 cup of hot milk in a large bowl. Cover and keep it aside for 10 minutes.
2.Now in another large vessel add 1 cup of all purpose floor or maida.To this add the semolina.Crush 1 tbsp of fennel seeds and add to the flour mix.Also add the cardamom powder and milk powder.
3.Add a pinch of salt and mix all the dry mixture well.
4.Take the sugar -milk mixture to make the batter for the malpua.Do not add all the milk together.Add gradually to the flour mix to get the desired dropping consistency.
5.Cover and rest the batter for 30 minutes.Once the batter rests it makes the batter really fluffy.
6.By then we will make the sugar syrup.In a vessel we will add the sugar and water and mix well.Keep the sugar water on high flame and let it boil.Add a pinch of food color and cardamom pods.Mix all of them together and boil it once again and once the syrup is done switch off the flame and keep it aside.
7.Now check the batter after 30 minutes.If its too thick adjust the consistency by adding some more milk.
8.Now deep fry the malpua in oil + 2 tbsp of ghee.Once the oil is hot carefully drop one small laddle of batter in the hot oil and fry it both the sides.
9.Once done from both the sides soak it in the sugar syrup.Fry the rest of the batter similarly.Cover and keep the malpua for 30 mins and serve it.
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