Ingredients

• For malpua: 
• 1/2 cup - All-purpose flour/maida 
• 1 cup - Semolina/rava 
• 1/2 cup - Sweetened condensed Milk
• 1/2 tsp - Baking powder 
• Salt to taste 
• 1 cup - Warm water 
• Pistachios 5-6, for garnishing 
• Almonds 7-8, for garnishing 
• Pure Ghee, for frying 
• For Sugar syrup : 
• 1 cup - Sugar
• 1.5 cups - Water 

Directions

• In a bowl, mix the maida, semolina, baking powder and salt. 
• Add the condensed milk and water to it and make a batter. 
• Set aside atleast for an hour.
• Meanwhile, mix sugar and water in a pan and boil until it is of 1 string consistency. 
• Heat ghee in a shallow kadhai. Yes, a good quantity of ghee will be required to get that divine unforgettable taste. If you have enogh time, fry one malpua at one time, so you don’t have to add a lot of ghee at one instance. Keep on increasing the quantity of ghee for frying, as and when required
• Pour a spoonful of the batter into the hot ghee and deep fry over a medium flame. Cook on both sides till the malpua is golden brown. 
• Drain on absorbent paper.
• Next, dip the malpua into the sugar syrup for a minute and remove it or you can use a pastry brush to baste the sugar syrup on both sides of the malpua
• Arrange on a plate and garnish with chopped pistachios and almonds. 
• Serve warm. 
Happy Diwali