Ensure the mixture is of pouring consistency and not too thick.
Heat ghee in a pan over low flame.
Pour a ladleful of the mixture and spread evenly.
Cook till it is light brown on both sides.
Remove and drain excess ghee.
Drop it in the sugar syrup and let it soak for 10 minutes.
Repeat the same with the remaining batter.
Drain the malpuas from the syrup, garnish with pistachios and serve.
Notes
Note: Malpuas has quite a few regional variations. In some parts, Khoya is added instead of Semolina, Black Pepper Powder instead of Green Cardamom Powder.
Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker on our website.
3 comments
Excellent
Thank You so much
Food is my hobby
It is excellent
good