Moong Dal Malpua

Mix the Batter: In a bowl, combine the moong dal paste, whole wheat atta, sugar, and crushed cardamom.

Whisk: Gradually add milk and whisk for 3-4 minutes to ensure a lump-free, smooth batter. Let it rest for 15 minutes.

Prepare Syrup: Boil sugar, water, saffron, and cardamom for 5-7 minutes until the syrup is slightly sticky (honey-like). Keep it warm.

Fry: Heat ghee in a flat pan on medium-low flame. Pour a ladleful of batter (don’t spread it). Fry until both sides turn a beautiful golden brown.

Soak: Immediately dip the hot malpuas into the warm saffron syrup for 2 minutes.