Malpua

Instructions

1. Prepare the batter
   In a large mixing bowl, combine the all-purpose flour, semolina, crushed fennel seeds, and baking powder. Gradually add warm milk, whisking continuously to avoid lumps. The batter should be of pouring consistency, similar to pancake batter. Let it rest for 15 minutes.
2. Make the sugar syrup
   In a medium saucepan, combine sugar and water. Bring to a boil, then reduce heat and simmer for 5-7 minutes until the syrup reaches a one-string consistency. Add crushed cardamom pods and saffron strands (if using). Keep the syrup warm.
3. Heat the frying medium
   In a wide, deep pan or kadai, heat ghee or oil over medium heat until it reaches around 350°F (175°C). To test, drop a small amount of batter into the oil – it should rise to the surface immediately but not change color too quickly.
4. Fry the malpuas
   Pour approximately 2-3 tablespoons of batter into the hot oil, creating a pancake about 3 inches in diameter. Fry until the edges turn golden brown, then gently flip and fry the other side until golden brown as well, about 2-3 minutes per side.
5. Soak in syrup
   Remove the malpua from the oil, allowing excess oil to drain off. Immediately transfer to the warm sugar syrup and let it soak for about 30 seconds to 1 minute on each side. Transfer to a serving plate.
6. Garnish and serve
   Garnish the malpuas with chopped pistachios and sliced almonds. Serve warm or at room temperature. For an extra touch of richness, you can also serve with a dollop of rabri (thickened sweet milk) on top.