Sahi Malpua

In a mixing bowl take 1 cup all-purpose flour, 1 tsp fennel seeds, 3 to 4 cardamoms, crushed or 1/3 tsp cardamom powder. Mix the dry ingredients well.

Add 3 tbsp khoya and 3 tbsp curd/yoghurt. Please use fresh yoghurt. Instead of khoya you can also use milk powder.

Add 1/2 cup water and begin to stir to a thick flowing batter without lumps.

Allow the batter to rest for 30 minutes.

Meanwhile when the batter is resting blanch the almonds and pistachios in hot water. Keep them soaked in hot water for 20 to 30 minutes. Then peel and slice them. Keep aside.

Also heat 1/2 cup sugar and 1/4 cup water. On a low flame simmer this mixture. Also stir well so that the sugar melts.

You need to have a 1/2 inch string or 1 string consistency in the sugar syrup. If you cannot achieve these string consistencies than just make a sticky syrup. The sugar needs to be kept warm. For this keep the sugar syrup on a hot water bath so that it stays warm throughout and does not crystallize.

Meaning keep the sugar syrup pan on a bowl or another pan filled with hot waterbath so that it stays warm throughout and does not crystallize. Meaning keep the sugar syrup pan on a bowl or another pan filled with hot water. The hot water should touch the base of the pan containing the sugar syrup.

Heat ghee in a pan or griddle.

When the ghee is heating up add 3 pinches soda or 1/8 tsp baking soda to the malpua batter.

Mix very well.

Lower the flame. Take 2 tbsp to 3 tbsp of the batter and gently pour it on the hot ghee. Spread the batter lightly with the back of the spoon. Make 2 to 4 malpua depending on the size of the pan

Fry on a low to medium till crisp and golden flipping the malpua a couple of times.

Take it out from pan.

Then immediately place them in the warm sugar syrup. Gently coat the malpua with the sugar syrup with a spoon or small tongs.

Immediately remove them and place them in a serving tray or plate.

Prepare all malpua this way and coat them with the sugar syrup.

Garnish it with dryfruits.serve hot.