Friday, January 15, 2016


Flour - 4 tbsp.
Semolina / Suji - 1 tbsp.
Dry Mawa / Full Fat Milk Powder - 4 tbsp
Desiccated Dry Coconut - 1 tbsp.
Fennel Seeds - 1/2 tsp

A mix of Oil / Ghee to deep fry

For Syrup:
Turbinado Sugar - 1 cup
Water - 1 cup
Cardamom Powder - a pinch

Mix flour, semolina, mawa, coconut, fennel seeds together and add sufficient milk to make a thick batter like mixture. Keep it in the fridge for atleast a few hours to soak well.

Once the mixture is soaked well, remove from fridge and if required add a little water to make pouring consistency. Bring it to room temperature.

For syrup, bring sugar and water to a boil and let it boil for a few minutes to thicken it slightly. Add the cardamom powder and keep the syrup warm.

Heat sufficient ghee / oil in a shallow flat pan. Pour ladle full of the batter and fry for a few minutes. Once the bottom side gets slightly brown, turn and cook the other side till it gets brown.

Remove and place it on a paper towel to soak up excess oil. Then dip it in the warm sugar syrup. Let it soak for a minute and remove it from the syrup and place it on a platter. Fry the entire batter in batches.

Malpoa can be served hot or at room temperature.

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