1.
In a large mixing bowl add whole wheat flour. Add 1/4 tsp cardamom powder and 1/2 fennel powder. Gradually add milk(as required) and keep stirring continuously. Mix well till it forms a smooth flowing lumps free batter.cover it and kept aside for 20 minutes.
2.
FOR THE SUGUR SYRUP:- Add 1 cup sugar and 1 cup water in a pan. Dissolve the sugar syrup completely on medium flame. Add few strands of kesar to enhance color and taste. Add cardamom powder. Keep stirring for 2-3 minutes till the sugar syrup turns sticky. Switch off the flame and keep aside to cool
3.
Heat ghee/oil in a broad thick bottomed pan. Pour the ladle full batter into hot ghee and let it cook on slow-medium flame. Once side become golden brown, flip it over. Drain the malpuas and press and squeeze off excess ghee.
4.
Now soak the malpuas into the sugar syrup immediately for 2-2 minutes. Similarly fry the rest of the malpuas . Remove the malouas from the sugar syrup and put another malpuas.
5.
Take them out on a plate . Malpuas are now ready to serve. Plate it on a serving plate. Sprinkle sliced nuts over the malpuas.
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