|
|
Ingredients:
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
Sugar - 5 tbsp
Oil - 2 cups (for deep frying)
|
Cooking Procedure:
-
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.
Serving Suggestions:
Serve malpoas hot. Garnish with a few raisins (Kismis).
Crispy malpoas are good as dessert or for festive meals.
|