Evergreen Spinach Malpua

Batter - Heat 1 tbsp. ghee in a pan and saute the spinach puree till dry. Keep aside to cool down. In a bowl, mix together sooji, atta, 1 tbsp. sugar, !/4 tsp. cardamom powder, fennel seeds, the sauteed spinach and required quantity of water. Prepare a batter and leave aside for 25-30 minutes.

Sugar Syrup - In a pan heat together 1 cup sugar, 1 cup water, saffron and whole cardamoms. Simmer on a low flame till the sugar is dissolved and you have a slightly thick syrup. Keep aside.

To prepared malpuas, adjust water 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. Soak in the sugar syrup for few seconds till it is well coated. Make similar malpuas with the remaining batter.

To serve - Arrange the malpuas on a serving plate and drizzle the sugar syrup. Garnish with the chopped nuts and rose petals. Enjoy this yummy exotic dessert hot or cold.