Instant Malpua

Ingredients

• 1 cup all purpose flour
• 2 tbsp milk powder
• 1/2 tsp fennel powder
• 1/4 tsp cardamom powder
• 2 tbsp yoghurt
• 1/2-3/4 cup water
• 1/2 tsp baking powder
• Ghee or oil to fry
• Sugar syrup –
• 1/2 cup sugar
• 1/4 cup water
• 1 tsp lemon juice
• 1 tbsp almond slivers
• 1 tbsp pistachio slivers

Steps

1. In a bowl, combine the all-purpose flour, milk powder, fennel powder and cardamom powder. Add yoghurt and enough water to form a thick batter, mixing well until there are no lumps. Cover and let it rest for 30 minutes.
2. Prepare the sugar syrup while the batter rests. Cook sugar, water and lemon juice in a pan until sticky or at one string consistency. Leave it aside for later use, and make sure it is warm when the malpuas are dipped.
3. Mix baking powder thoroughly into the batter. In a pan, heat 4 tbsp ghee or oil and pour in a ladleful of batter. A large pan can take 3 at a time. Cook both sides until golden brown; deep-frying the malpua is also an option.
4. Once fried, place the malpua in the warm sugar syrup for 2 to 3 minutes, then transfer it to a plate. Use the same process for the remaining batter.
5. Finish with slivers of almond and pistachio, then serve the malpua warm, alone or alongside rabdi.