Malpua

In a deep pan, combine mashed banana, flour, and semolina. Now, add milk powder to the milk and mix (keep in mind that the milk should not be hot). Now, pour this milk into the flour mixture to prepare a smooth and slightly thick batter. Cover and let it sit for 10 minutes.

Now, add 1/2 cup water to the sugar and bring it to a boil. Add cardamom powder and saffron. Boil on low flame to make a syrup as viscous as honey (do not make a stringy syrup).

Now, heat ghee in a flat, deep-bottomed pan. Pour the batter in small portions over medium heat. Fry until golden brown on both sides. Dip the prepared malpuas in the syrup and let them sit for 15 minutes. Serve with chopped nuts or rabri.