Malpua is a type of Indian delicacy that can be prepared in various ways. Being a sweet dish, it is also offered as *bhog* (ritual offering) during religious ceremonies. The best thing about Malpua is that it can be made using minimal ingredients. For centuries, Malpua has been prepared in India to mark joyous occasions and festivals.

Ingredients for Malpua: 1 cup all-purpose flour (*maida*) or wheat flour, half a cup semolina (*sooji*), one-fourth cup desiccated coconut, one-fourth cup sugar, 1 teaspoon fennel seeds, 1 teaspoon cardamom powder, 1.5 cups milk, chopped cashews, almonds, and raisins, and ghee for frying. For the sugar syrup: 1 cup sugar, 1 cup water, and a pinch of cardamom powder.

Method of preparation: First, prepare the batter. To do this, place the flour, semolina, desiccated coconut, and sugar in a large bowl. Add the fennel seeds and cardamom powder. Mix everything thoroughly to ensure a uniform blend.

Making the batter with milk: Gradually add milk to the mixture while stirring continuously; this prevents lumps from forming. Mix well until you achieve a smooth batter. Then, add the chopped cashews, almonds, and raisins. Cover the mixture and let it rest for 15 minutes before frying. Ensure the batter is neither too thin nor too thick; otherwise, the Malpua might spread uncontrollably or stick to the bottom of the pan when poured.

Frying the Malpuas: Heat ghee in a pan (*kadahi*). Using a ladle, pour the prepared batter into the pan. You do not need to swirl the ladle around; simply pour the batter while keeping the ladle in one spot, and it will naturally take a round shape. Fry the malpuas over medium heat until they turn golden brown on both sides, ensuring they are cooked thoroughly through to the center.

Prepare the sugar syrup: Heat equal quantities of sugar and water in a vessel and boil until the sugar dissolves. Stir in a little cardamom powder. Then, soak the fried malpuas in the prepared syrup for a while so they absorb the sweetness well.

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