Fatafat-Malpua

In a bowl, add flour, khoa, sugar, cardamom, curd and half the quantity of milk mentioned.

Mix everything well to prepare a batter. Use more milk as needed to prepare a batter not too thick or too runny.

The batter should be of flowing consistency. By adjusting the consistency of the batter, thick batter makes thick malpua and flowing batter makes thin malpua's.

Thin batter spreads more as thick batter sticks to the pan and becomes dense.

I'the kept the batter thin, to make thin and crisp malpua.

Leave the batter aside till the sugar melts.

Take a little deep flat pan. Add ghee for frying and heat.

After, ghee is heated up, pour 1tbsp batter and let the batter spread.

Flip the malpua after it turns golden brown and cook from both the sides.

Take the malpua out with a ladle and press the malpua using a spoon or another ladle to remove excess of ghee.

Make rest of the malpua's. Garnish with dry fruits and serve hot with kheer.