Boil 500 ml of milk in a kadai on a high heat, stirring continuously. When it comes to boil, reduce the flame to medium and add 100 grams of mawa (khoya kheer) to it. Mix well. Transfer the milk to a bowl to cool down quickly.

When the milk has cooled down, remove half of it in a separate bowl. Add 1 tsp of saunf (fennel seeds), ½ tsp of green cardamom powder, and 1 tbsp of sugar to the remaining milk and mix well.

Now, add half of 1.5 cups of wheat flour (atta) to it and mix nicely. Then, add the other half of atta and milk to it.

Also, add 2 tbsp of rava (suji or semolina) to it and mix well.

Mix everything nicely moving the hand blender in a circular motion for about 2 to 3 minutes and make a relatively thick batter for the malpua. Check to ensure it has a free-flowing consistency. Add more warm milk if required. Cover and let it rest for about 30 minutes.

In the meantime, take 300 grams of sugar and 150 ml (half the amount of sugar) of water in a kadai. Also add ½ tsp of green cardamom powder and ½ tsp kewra water (optional). Stir continuously and boil over a high flame for 3 to 4 minutes to make the chashni. Check the consistency. It should not be too sticky or too runny. Remove the kadai and let it cool down.

Add 1 tsp of ghee (clarified butter) to the fermented batter and mix well.

Heat 200 ml ghee (clarified butter) in a skillet over a medium flame and pour a ladle of the batter (as many as it can accommodate) in it when hot. Flip when one side is cooked.

Remove them with a pair of tongs when they turn golden on both sides on a strainer and spread them to drain the excess ghee. Fry all the malpuas in the same way and keep them on a plate laid with a piece of tissue paper.

Dip them in the chashni, leave for a minute (longer the sweeter) and remove them on a strainer.

Your sweet and tasty homemade malpua is ready to serve. Enjoy them as is or with rabri.