Pour milk to a mixing bowl. If using using mawa Or milk powder, add it and mix well.

Add flour, fennel seeds and elaichi powder.

Make a batter mixing everything well.

Use more milk as needed to make a batter that is not too thick or too runny.

But should be of flowing consistency. By adjusting the consistency of batter, you can make thick or thin malpuas as per your liking.

If the batter is too thin, the batter spreads a lot and thin ones. Very thick batter makes thick & dense malpuas.

If you prefer fluffy malpuas, beat the batter for a few minutes with a fork or whisk.

Keep the batter aside until the sugar syrup is ready.

Add sugar and water to a pot

Dissolve the sugar on a medium flame.

Boil the sugar syrup until it turns sticky or reaches a 1 string consistency.

Add 2 tsp lemon juice to the syrup or in another large pot, bring 3 cups of water to a boil. Turn off the stove. Place the sugar syrup pot in the hot water.

Heat ghee for frying malpuas.

When the ghee is hot, pour 2 to 3 tbsps of batter.

The batter spreads depending on the consistency.

Allow them to fry until golden. Flip and fry on the other side as well.

Remove them from the pan and add directly to the syrup.

Give a quick stir to the sugar syrup before adding the malpuas.

If the sugar crystallizes then add 2 tbsp water and heat it.

You can allow them to soak in the syrup for 10 minutes if you have made thick malpuas Or remove to a plate just after dipping them.

Garnish malpuas with chopped pistas.