Malpua truly is one of the most delicious Indian desserts ever, telling the very language of festive feasts and guilty pleasures. Conventional choices would be rice flour or semolina; this recipe does something with wheat flour, easy to make, and wonderfully satisfying. These lacy pancakes are quick-fried until they turn golden brown on the outside. It's crunchy on the outside and soft and chewy within - truly mouth-melting. Atta ke Malpua is really very simple yet rewarding. The batter will be very rich with all the extraneous ingredients like milk, sugar, and coconut. A handful of cardamom or fennel seeds give a very distinct warmth and depth to every mouthful. This preparation is then spread on a hot griddle, whereupon it cooks until golden brown, filling your kitchen with an irresistible aroma. Malpua is commonly enjoyed during festivals like Holi or Diwali where its sweet, rich taste goes very well with the celebratory spirit. This is no tribute to a beloved traditional dish, but it also allows creativity to flourish in the kitchen. Atta ke Malpua is pretty easy to make with simple ingredients and minimum preparation. Here is a good way to introduce a classic Indian treat into your home. Let's get started on this culinary journey and find out how these delightful sweet pancakes can be made.

• 1 and ¼ cups maida
• 1/2 tsp cardamom powder
• 1 tsp fennel seeds
• 1 and 1/2 cup milk
• 3 tbsp ghee
• 3 tbsp milk powder
• 1/2 cup sugar
• 2 tsp lemon juice

• Into a large mixing bowl, pour all the milk and add the milk powder. It helps if the milk is lukewarm.
• After the milk and milk powder are completely combined, add the flour, fennel seeds and cardamom powder.
• Add the dry ingredients in small increments, thoroughly mixing the batter to make sure that there are no lumps in the batter.
• If the batter gets too thick, add more milk. You need a thin runny batter that flows when poured. A thick batter would result in puffy malpuas. If that is what you like, leave the batter thick. If you prefer thin and crispy malpuas, you need a thinner batter.
• Beat the batter for a minute or two. This lightens the batter.
• Let the batter rest and in the meantime, you can start on the sugar syrup.
• To a fairly thick pan or pot, add the sugar and water.
• Set the pan over a medium flame on the stove top.
• Let the liquid slowly come to a boil.
• Stir the syrup until you get a thick brown syrup whose consistency is similar to that of honey.
• The sugar syrup would begin to harden, especially if it is winter. To prevent the crystallization, add two Tsp of lemon juice.
• Fill a large pot with two or three cups of water and bring it to a boil.
• When the water is boiled, place the sugar syrup pan in the pot. This will keep the sugar syrup warm and in the right consistency.
• If you wish, to add flavour to the sugar syrup, you could add rose water, kevar water or cardamom powder to the syrup
• In a large kadhai, heat all the ghee.
• When the ghee is hot, reduce the flame to medium and drop in a small ladle full of the batter. It is best if you only make once malpua at a time since the batter is thin, making many malpuas at once may cause them to stick to each other.
• The batter spreads according to the consistency and you can adjust the consistency to your liking by either adding more milk or milk powder.
• Allow the malpua to fry until golden brown on both sides.
• Once both sides are fried, remove the malpua and put it directly into the sugar syrup.
• Allow each malpua to soak in the syrup for at least ten minutes before you remove them.
• Remove the malpuas from the syrup and put it into the serving dish.
• Garnish with chopped pistachios, almonds or cashew nuts.
• To keep the malpuas hydrated, you could pour a portion of the sugar syrup into the serving dish with the malpuas.