Directions

• Sieve the maida with baking powder. Be very very cautious about adding just a pinch of baking powder. Anything more than that will burst your Malpuras while frying. Trust me, I went through this .
• Boil approximately 500 ml of  milk and simmer till reduced to half of its quantity.Gently mix khoya /mawa to this to make the mixture more creamy and thick. If mawa is unsweetened then add around 2 spoons of sugar to the mixture.
• Now take a deep mixing bowl, add maida and baking powder mixture, fennel seeds, pepper corns, and mix the warm or cooled (never hot) milk -mawa mixture and mix well to form a lump free batter. The batter should be of thick pouring consistency , so if needed keep on adding the reserved 150 ml of milk, adding very little at a time. The amount of milk required to achieve the perfect consistency varies from 75 ml to 200 ml, depending upon how thick your milk-mawa mixture is.So trust your instincts.
• In the meantime make sugar syrup by boiling sugar, cardamom and water .If adding saffron, soak it in warm milk for sometime and then add in sugar syrup anytime in between.
• Now in a flat bottomed fry pan or kadai, heat ghee/ oil or mixture of ghee and oil to shallow fry Malpuras.
• Carefully spread a ladle full of batter in ghee to make a small pancake. Fry on medium to low flame.Turn it gently and fry on other side till it is crisp brown from sides.
• Remove from oil and soak in sugar syrup (warm) for about 2 minutes or so and then drain on a colander .
• Repeat the procedure for the remaining batter. Depending upon the size of pan, you can fry 2 -3 pancakes in one single batch.
• Garnish with sliced unsalted pistachios and serve with either Rabri or curd or like seen in picture, with Sooji Halwa.