In a bowl, mix together all-purpose flour, semolina, milk powder, soft powder, and cardamom powder. The milk powder enriches the texture and creates a soft, khoya-like taste inside.
2
Add warm full-cream milk and stir until a smooth batter forms. Adjust the milk amount as needed. Full-cream milk makes the malpua richer and tastier.
3
Let the batter rest for approximately 1 hour. Meanwhile, prepare the sugar syrup.
4
In a pan, combine sugar and water, heat to boiling, and stir until the sugar dissolves. Cook until slightly sticky in consistency, without needing to reach thread stage.
5
Add saffron, cardamom powder, and a bit of food coloring to the syrup, mix well, and set aside.
6
After 1 hour, whisk the batter again and adjust the consistency if needed.
7
Pour a ladle of batter into medium-hot ghee (oil can also be used, but ghee provides richer flavor). Flip when the malpua puffs and the bottom turns golden brown.
8
Fry until both sides are golden brown. Gently press to remove excess ghee.
9
While the malpua is still warm, soak it in the sugar syrup for about 2 minutes. Soaking makes the malpua juicy and soft inside, filling each bite with sweet liquid and creating a perfect melt-in-mouth texture.
10
Plate the malpua and garnish with crushed pistachios. The instant juicy malpua is ready—super soft, juicy, and melts in your mouth.
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