By Tanisha Salwan
1 cup maida 1 tbsp semolina or sooji ½ cup jaggery powder 1 tsp saunf or fennel seeds ½ tsp crushed black pepper ¾ cup milk 2 tbsp ghee
In a bowl, add maida, jaggery powder, semolina, crushed black pepper and fennel seeds.
Add milk and make a lump-free batter. Whisk the batter nicely for 4 to 5 minutes and let it rest for 25 to 30 minutes.
Heat ghee in a frying pan. Then, add a ladle full of batter and pour it on the pan. Shallow fry it in low to medium heat.
When the malpuas become slightly thick, flip them and cook from both sides. When done, turn off the flame.
Drain the excess ghee and serve hot!