Ingredients

• 1 cup All-purpose flour (maida)
• 1/4 cup Semolina (sooji)
• 1 cup Milk
• 1/2 cup Khoya (mawa), grated
• 1 tsp Fennel seeds (saunf)
• Ghee for deep frying

For Sugar Syrup:

• 1 cup Sugar
• 1/2 cup Water
• A few strands of Saffron

Instructions

1. Prepare the batter: In a bowl, whisk together flour, semolina, khoya, and fennel seeds. Gradually add milk to make a smooth, thick, flowing batter without any lumps. Let it rest for 30 minutes.
2. Prepare the syrup: While the batter rests, combine sugar, water, and saffron in a saucepan. Bring to a boil and simmer until the syrup reaches a one-string consistency. Keep it warm.
3. Fry the Malpuas: Heat ghee in a wide, shallow pan on medium heat. Pour a small ladleful of the batter into the hot ghee to form a small pancake.
4. Fry on low-medium heat until the edges are golden and crisp. Flip and fry the other side.
5. Remove the fried malpua from the ghee, drain excess oil, and immediately immerse it in the warm sugar syrup for 1-2 minutes.
6. Take it out of the syrup and place it on a plate. Garnish with chopped pistachios or rabri.
7. Serve warm.