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  • 1 cup all-purpose flour
  • 1/2 cup semolina (sooji)
  • 1/2 cup powdered sugar
  • 1/2 teaspoon ground fennel
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon baking powder
  • 1 cup milk
  • Ghee or oil, for frying
  • 1 cup sugar
  • 1/2 cup water
  • A few saffron strands (optional)
  • 1/2 teaspoon ground cardamom
  • Chopped nuts (almonds, pistachios)


  1. Prepare the sugar syrup: In a saucepan, combine sugar and water. Bring to a boil and simmer until the sugar dissolves completely, forming a syrup. Add saffron strands and ground cardamom. Simmer for a few more minutes until the syrup slightly thickens. Keep it warm.
  2. In a mixing bowl, combine all-purpose flour, semolina, powdered sugar, ground fennel, ground cardamom, and baking powder.
  3. Gradually add milk to the dry ingredients and mix until you have a smooth batter. The consistency should be similar to pancake batter. Let the batter rest for 15-20 minutes.
  4.  Heat ghee or oil in a shallow frying pan over medium heat. Once the ghee/oil is hot, pour a ladleful of batter into the pan to form a small disc-shaped Malpua.
  5. Fry the Malpua until golden brown and crispy on both sides. Flip them over to ensure even cooking. Remove from the pan and drain excess oil by placing them on paper towels.
  6. Dip the fried Malpua into the warm sugar syrup, ensuring they are well-coated. Remove and place them on a serving plate.
  7.  Garnish with chopped nuts if desired and serve warm. Enjoy these delicious and aromatic Malpua as a delightful dessert or snack!


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