Traditionally, Malpua is a sweet made from All purpose flour mixed with reduced milk (Milk of very thick consistency), and mawa/khoya. The batter is then fried as pancakes in batches, dunked in sugar syrup and served with either Rabri or curd/yogurt. Some prefer it with milk, while Sindhis generally serve it with ‘ Sooji jo seero‘ or semolina halwa, which is again made from semolina, milk, sugar syrup etc
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.