- 1/3 cup Rice Flour
- 2/3 cup Maida (All Purpose Flour)
- 1 tbsp Fennel Seeds (Saunf/Mouri)
- 1 cup Milk
- 2 cups Water
- 2 cups Sugar
- Pinch of Saffron
- Green Cardamom (Elaichi) Powder
For the Malpua, mix the Rice Flour and Maida, add a pinch of salt, and the Fennel Seeds. Slowly add milk and stir well, there should not be any lumps.
Once the batter is ready, heat oil in a wok, gently pour one ladle of the batter in hot oil. Deep fry the Malpua, till you see the nice golden color.
When the Malpua is fried, and the edges are crisp, drain the excess oil and soak them in the hot sugar syrup. Keep them in the syrup for about 5 minutes till they become a little soft, serve them hot. You can even make Rabri to serve with the Malpua.