Malpua is a popular Indian sweet dish made from maida (all-purpose flour), semolina, milk, and sugar syrup. It is especially made during festivals like Holi, Diwali, and Raksha Bandhan. The dish is fried in ghee until golden brown and then dipped in sugar syrup. A special feature of this dish is that it has a crispy edge and a soft center. The aroma of cardamom and saffron in malpua is truly mesmerizing. This sweet dish is also served as prasad (offering) at temples.
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In a large bowl, mix together the all-purpose flour, semolina, sugar, cardamom powder, fennel seeds and a pinch of salt.
Gradually add the milk and whisk the mixture until it forms a batter of pouring consistency. Add saffron strands to the batter.
Cover the batter and keep it aside for about 2 hours.
Heat ghee in a frying pan and pour a ladleful of the batter in it.
Fry the malpua on both sides till it turns golden brown.
Drain the malpua on a paper towel to remove excess ghee.
Repeat the process for the remaining batter.
Serve the malpuas hot or chilled, as per your preference.