Flour, sooji, milk, yogurt, sugar, fennel seeds (saunf), cardamom, water, ghee, nuts, and lemon juice
Make sugar syrup by boiling sugar in water until slightly thick, add cardamom and lemon juice and keep it aside
Mix flour, sooji, sugar, cardamom powder, milk and yogurt. Whisk until smooth and rest the batter for 30 minutes.
Heat ghee on medium flame. Ensure there's enough ghee for deep frying so malpua cooks evenly and gets crispy edges.
Pour the batter into hot ghee, forming small pancakes. Fry on medium heat until golden brown on both sides.
Dip hot malpuas in warm sugar syrup until they completely absorb it.
Top with chopped nuts and serve with rabri for extra richness. Enjoy your soft and delicious malpua!