Pour milk to a mixing bowl. If using mawa or milk powder, add it and mix well.

Add flour, fennel seeds and elaichi powder.

Make a batter mixing everything well.

Use more milk as needed to make a batter that is not too thick or too runny.

But should be of flowing consistency. By adjusting the consistency of batter, you can make thick or thin malpuas as per your liking.

If the batter is too thin, the batter spreads a lot and makes thin ones. Very thick batter makes thick & dense malpuas.

If you prefer fluffy malpuas, beat the batter for a few minutes with a fork or whisk.

Keep the batter aside until the sugar syrup is ready.

If you have time, you can set this aside for 4 hours.

Add sugar and water to a pot.

Dissolve the sugar on a medium flame.

Boil the sugar syrup until it turns sticky or reaches a 1 string consistency.

To prevent crystallization in sugar syrup: Add 2 tsps lemon juice to the syrup or In another large pot, bring 3 cups of water to a boil. Turn off the stove. Place the sugar syrup pot in the hot water.

Heat ghee for frying malpuas.

When the ghee is hot, pour 2 to 3 tbsps of batter.

The batter spreads depending on the consistency.

You can add more milk at this stage to thin down the batter to make thin malpuas.

Allow them to fry until golden. Flip and fry on the other side as well.

Remove them from the pan and add directly to the syrup.

Give a quick stir to the sugar syrup before adding the malpuas.

If the sugar crystallizes then add 2 tbsp water and heat it.

You can allow them to soak in the syrup for 10 mins if you have made thick malpuas or remove to a plate just after dipping them.

Garnish malpua with chopped pistas.

You can also top these with rabdi and then garnish with pistas.