Fennel and Cardamom Malpua Fried in Ghee and Soaked in Saffron Syrup

What you need

• 125 g (1 cup) all-purpose flour
• 3 tbsp whole milk powder
• 1 tsp fennel seeds, lightly crushed
• 5 piece green cardamom pods, seeds removed and crushed
• 180 ml (3/4 cup) whole milk, plus a splash if needed
• 100 g (1/2 cup) granulated sugar
• 80 ml (1/3 cup) water
• 1 pinch saffron strands
• 4 tbsp ghee, for frying
• 2 tbsp pistachios, sliced

Method

Restated from the original video

1. 1

   Mix the flour, milk powder, fennel and half of the crushed cardamom in a bowl.

2. 2

   Pour in the milk gradually, whisking, until the batter is smooth and flows slowly off the whisk. Cover and rest for 30 min.

3. 3

   Meanwhile, put the sugar and water in a wide pan with the remaining cardamom and the saffron. Stir over low heat until the sugar dissolves, then simmer until the syrup turns slightly sticky, 5-6 min. Keep it warm over very low heat.

4. 4

   Melt about 1 tbsp of the ghee in a wide non-stick frying pan over medium-low heat.

5. 5

   Check the batter: it should be the thickness of thin cream. Whisk in a splash of milk if it has stiffened.

6. 6

   Pour 2 tbsp of batter into the ghee and swirl it outward with the spoon bowl into a disc about 8 cm (3 in) across. Make 2 or 3 at a time without crowding.

7. 7

   Fry until the underside is golden with lacy, crisp edges, 1-2 min. Flip and fry the second side the same way.

8. 8

   Lift each malpua out, drain for a few seconds on paper towels, then dip it in the warm syrup for about 30 seconds, turning once.

9. 9

   Stack the soaked malpua on a plate, adding ghee to the pan as needed, until the batter is used up.

10. 10

    Scatter the pistachios over the top and serve warm.

Imported from vegrecipesofindia.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.