Mal pua in sugar syrup

Ingredients

1 cup all-purpose flour (maida)

1/2 cup semolina (sooji)

1/4 cup milk

1/2 tsp cardamom pdr

 1/4 tsp salt

For sugar syrup

1 cup sugar

1 cup water

For frying

ghee/ oil (for frying)

 

 

Directions

In a mixing bowl, combine the all-purpose flour, semolina, cardamom powder, and salt. Mix well.

 

Add the milk and enough water to the dry ingredients to form a smooth batter. The batter should be of pancake consistency. Let it rest for 20-30 minutes.

 

Meanwhile, in a saucepan, combine sugar and water. Heat over medium flame until the sugar dissolves completely. Bring it to a boil and then simmer for 5-7 minutes to form a light syrup. Remove from heat and set aside.

 

Heat desi ghee in a frying pan over medium heat. Once hot, pour a ladle of the batter into the ghee, spreading it out slightly to form a round shape. Fry until it turns golden brown on one side, then flip and cook the other side until golden.

 

Remove the pua from the ghee and drain on paper towels to remove excess ghee. Repeat the process with the remaining batter.

 

Once all mal puas are fried, dip them briefly into the warm sugar syrup, ensuring they are coated well.

Serve the mal puas warm, drizzled with a little extra syrup and chopped nuts if desired. It should be eaten warm for the best taste.

 

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