Malpua

Method

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1. Whisk the flour, semolina, batter sugar, fennel, cardamom and baking powder with the milk into a smooth batter the thickness of double cream.

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2. Rest 30 minutes.

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3. Boil the syrup sugar, water, saffron and cardamom pods for 5 minutes, then keep it warm rather than hot.

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4. Heat the ghee in a wide shallow pan to about 1 cm deep, over a medium heat.

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5. Pour a small ladle of batter in — it should spread to about 10 cm with a frilled edge.

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6. Fry 2 minutes, spooning hot ghee over the top, until the edges are lacy and golden.

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7. Turn and fry 1 minute more.

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8. Lift out, drain briefly, and slide straight into the warm syrup.

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9. Soak 2 minutes, then lift onto a plate.

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10. Repeat with the rest and serve warm, scattered with pistachios.

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Chef’s Tips

• Shallow ghee, about a centimetre.
• Warm syrup, not hot.
• Two minutes in the syrup and no longer.

Pairing Suggestions

• Rabri
• Masala chai
• Fresh pomegranate

Storage & Reheating

Best warm. Keeps 2 days refrigerated in their syrup.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.