Falahari Malpua

In a bowl, mix singhara atta, sugar, fennel seeds and cardamom powder.

Gradually add milk and whisk to make a smooth, lump-free batter. Keep it slightly thick but pourable.

Rest the batter for 5–10 minutes.

Heat ghee in a pan over medium-low heat. Pour a small ladleful of batter and gently spread it into a small pancake.

Cook until golden and crisp around the edges, then flip and cook the other side.

Garnish with chopped almonds and pistachios. For extra sweetness, dip in warm sugar syrup for a few seconds.