Take a bowl put all the ingredients and mix well.

Don't add full milk at once, add slowly to get idli batter type consistency.

You can add more milk if required.

Sometimes it depends on the quality of rawa and wheat flour.

Mix thoroughly to avoid lumps.

Close and keep aside for 10 minutes.

Meanwhile mix sugar and water and bring to a boil.

Syrup should be sticky.

Put elaichi powder and mix and keep aside.

Now take the batter, it will be thick, so u can more milk to get the required consistency.

Heat ghee in a pan and take a ladleful of batter and put it in ghee and deep fry till golden.

Drain the excess ghee to the pan itself by pressing the malpuas between 2 spoons.

Put these malpuas in the syrup and let it rest for 5-7 minutes.

Repeat to make more malpuas.

While putting the malpuas the syrup should be warm..

Take out from the syrup and serve garnished with pista badam.

Or pour rabdi on it and serve.