Shahi Malpua

Batter - In a bowl, mix together sooji, maida, coconut, 1 tbsp. sugar, 1 pinch of cardamom powder, fennel seeds and required quantity of milk and prepare a batter. Leave aside for 30 minutes.

Sugar Syrup - In a pan heat together 3/4 sugar, 3/4 cup water and remaining cardamom powder. Simmer on a low flame till the sugar is dissolved and you have a slightly thick syrup. Keep aside.

Instant Rabdi - Mix together evaporated milk and sugar to taste. Keep aside.

To prepared malpuas, adjust milk and add more if the batter has turned thick. Heat a pan and add 1 tbsp. of ghee.

Pour a small ladleful of the batter and cook on both sides till light golden in colour. Make in batches of two or three.

Immediately soak in the sugar syrup for few seconds till it is well coated. Place on a serving dish and top it up with the instant rabdi and chopped nuts. Refrigerate if preferred and enjoy them hot or cold.

Note - For the rabri - you can go in for the lengthy process of thickening the milk till it is semi solid.

For the batter - You can combine, atta(whole wheat flour), khoya / mawa (Milk solids), milk powder instead of sooji and maida as per choice.