Refined Flour (Maida) - 1 cup (100 g)
Solidified Milk (Mawa) - 1 cup (200 g)
Sugar- 1 cup (250 g)
Lukewarm milk- 2 cups
Cardamom- 4 (m)
Pistachios- 10 to 12
Almonds- 5 to 6
Ghee- for frying

1) Prepare a batter
2) Grate the Mawa. Then, dissolve it in milk. For this, put mawa in a mixer jar with maida. Also add 1/2 cup of lukewarm milk and mix with mixed mixtures. Then, add a little more milk and mix once more. A total of 1.5 cups of milk has been used to make batter.
3) Take out the batter in a bowl and keep it for 15 to 20 minutes so that it is good to thrive.
4) Make sugar syrup
5) Pour 1 cup of sugar and one cup of water into a bowl and cook the syrup until the sugar dissolves in water. Keep the syrup in between.
6) Cut the almonds and pistachios thinly and make the cardamom powder.
7) Check the syrup. Drop one or two drops into a cup and after cooling, stick it between the finger and thumb. Just a sugar syrup should stick, no wire syrup is required for malpua. Sugar syrup is ready. After dissolving the sugar, the syrup is cooked for another 3 minutes. Turn off the gas and take off the sugar syrup and place it on a forged stand. Add cardamom powder to the syrup and mix well. malpua
8) The batter is also ready in 20 minutes. Heat the ghee in the pan to fry the malpua. Put the slightest batter in ghee and check it. While the batter is coming up, the malpua should be lightly heated (less than moderately hot) ghee for frying. Slow down the gas too. Fill the malpua batter with a spoon and gently drop it into ghee and take the malpua floor. Toss a little ghee over the malpuas so that the malpua is also sic from this side. As soon as you are on the bottom, turn the malpuas with another kalchi. Fry the malpuas on both sides until light golden brown.
9) Take out the malpuas as soon as golden brown is on the other side. While removing the malpua, press the ghee in the middle of the two kalchi and squeeze them into a plate. Fry all the malpuas in a similar way.
10) Put the fried malpus in a prepared syrup and dip in the syrup for 2 to 3 minutes. After 3 minutes, remove the malpue syrup and squeeze the excess syrup back into the pot. Drown the rest of the malpua in the syrup. One-time malpua fry takes 5 to 6 minutes.
11) Dip all the malpus in a syrup and prepare them. Remove the malpuas in the plate and garnish with a little chopped almonds and pistachios. Mawa Malpua, rich in taste and sweetness, is ready to eat.

Serving : Mawa malpuas are ready to serve and taste super delicious. Take out the malpuas ina a plate. Garnish the sumptuous Mawa Malpua with pistachios and almond shavings and satisfy all your sweet cravings.

1) While making a batter, keep in mind that it does not contain any kernels at all, and take the batter until it is smooth.
2) Malpua If the round pua is formed and not expanded and thin, the batter is thick. Add a little milk or water to it and then make a malpua, the malpua will be finely spread and ready.
3) If the edges are cut off while adding the malpua, the batter is thin. To correct this, add a little flour and knead well. It should not contain kernels. Then, make the malpua, the round thin malpua will be ready.
4) Mawa can also be finely broken.
5) Putting all the milk in the mixer makes the batter a lump and the batter can also be diluted. Therefore the milk is poured slightly.
6) Fry the malpuas in light hot oil on a very slow fire. If the malpua is in a while, make the heat slightly faster.