1. For the Malpua cakes:
    a.  Khoa, 1/2cup
    b.  All purpose flour, ½ cup
    c.  Milk, ¼ cup
    d. Ground fennel, ½ tsp
    e. Ground black pepper, ½ tsp
    f.  Baking Soda, ¼ tsp
    g. Ghee for frying
2. For the sugar syrup
    a. Fouzee Pure Kashmiri Saffron, ½ tsp
    b. Sugar, ½ cup
    c. Water, 1  cup


1. Mix all the ingredients for the Malpua cakes and set aside for 30 minutes.
2. Fry the malpua batter, pouring half a spoon at once into hot ghee, making small puris. Flip and fry on both sides until golden.
3. Add the sugar syrup ingredients to a sauce pan and cook until sugar dissolves and the syrup reaches a ‘one-thread’ consistency.
4. Soak the malpuas  in the sugar syrup for 1-2 minutes.
5. Garnish with rose petals, pistachios and enjoy!