Ingredients:
1 cup wheat flour (gehun ka atta)
1/2 cup sugar
1 tbsp fennel seeds (Badeeshep)
10 peppercorns, crushed
1/4 cup curds
1/2 cup milk
2 tbsp chopped pistachios
Ghee for frying
Method:
Combine all the ingredients in a bowl and add 1½ cups of warm water. Mix well to make a smooth batter. Leave aside for 45 minutes. Heat ghee in a kadhai. 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. Repeat steps above steps for the remaining batter. Serve hot, garnished with pistachios.
