• Pour milk to a mixing bowl, milk powder, add it and mix well.
• Add flour, fennel seeds and elaichi powder.
• Make a batter mixing everything well.
• Use more milk as needed to make a batter that is not too thick or too runn
• But should be of flowing consistency. By adjusting the consistency of batter, you can make thick or thin malpuas as per your liking.
• If the batter is too thin, the batter spreads a lot and makes thin ones. Very thickbatter makes thick & dense malpuas.
• If you prefer fluffy malpuas, beat the batter for a few minutes with a fork or whisk.
• Keep the batter aside until the sugar syrup is ready.
• If you have time, you can set this aside for 4 hours.

Make Sugar Syrup:

• Add sugar and water to a pot. Dissolve the sugar on a medium flame.
• Boil the sugar syrup until it turns sticky or reaches a 1 string consistency

To Prevent Crystallization In Sugar Syrup:

• Add 2 tsp lemon juice to the syrup or In another large pot, bring 3 cups of water to a boil. Turn off the stove. Place the sugar syrup pot in the hot water.

To Make The Malpua.

• Heat ghee for frying malpuas.
• When the ghee is hot, pour 2 to 3 tbsps of batter.
• The batter spreads depending on the consistency.
• You can add more milk at this stage to thin down the batter to make thinmalpuas.
• Allow them to fry until golden. Flip and fry on the other side as well.
• Remove them from the pan and add directly to the syrup.
• Give a quick stir to the sugar syrup before adding the malpuas.
• If the sugar crystallizes then add 2 tbsp water and heat it.
• You can allow them to soak in the syrup for 10 mins if you have made thickmalpuas or remove to a plate just after dipping them.
• Garnish malpua with chopped pistas. You can also top these with rabri.