By Shreya Sarpal
May 17, 2026
Malpuas come alive in contrast, delicate crisp edges giving way to a soft centre that soaks just enough syrup; lightly scented with fennel, each bite feels rich, slightly sticky, and deeply festive without turning overly heavy.
1 cup all-purpose flour 2 tbsp semolina ½ cup milk ¼ tsp fennel seeds ½ cup sugar ½ cup water Ghee for frying
Mix maida, sooji, milk, and fennel into a smooth batter with a medium-thick consistency.
Cook sugar and water together until a light syrup forms, and keep it warm.
Heat ghee and pour small portions of batter, allowing them to spread naturally.
Fry until both sides turn golden with slightly crisp edges.
Dip briefly in syrup and serve while still warm.