Flour - 1 cup
Sooji (Semolina) - 1/4 cup
Fennel (Mouri/Saunf) seeds- 1/2 tsp
Milk - 1 and 1/4 cups
Coconut - 2 tbsp, grated or finely chopped
Oil - 2 cups (for deep frying)
Sugar - 2 cups
Water - 2 cups
Green Cardamom - 3, crushed
In a bowl, mix together all the ingredients except
oil. Using your hands, make a smooth batter free of lumps.
Heat the oil to smoking in a kadhai. Turn the flame
down to medium. Using a ladle, pour in a full measure of the batter into
the oil. The size of the ladle will be proportional to the size of the
malpoas, use larger ladle for bigger malpoas.
Fry for approximately 2-3 minutes until deep brown on
medium heat. Flip over and fry other side to deep brown.
Remove and keep aside.
Add to hot syrup prepared as follows.
To 2 cups sugar add green cardamoms + 2 cups of water and let come
to boil. Simmer for 8-10 minutes. Remember syrup thickens when cooled
so do not boil to a thick consistency.
Serve malpoas hot. Garnish with a few raisins (Kismis).