2 ripe bananas, mashed
100 g whole wheat flour
50 ml milk
2 tbsp jaggery (or sugar)
1/2 tsp fennel seeds
1/4 tsp cardamom powder
Ghee for frying
100 g sugar
50 ml water
A pinch of saffron
Create a smooth, thick batter by combining mashed bananas, flour, milk, cardamom, fennel, and jaggery.
Heat the sugar, water, and saffron until they are slightly thickened.
Put tiny ladles of batter into a skillet with heated ghee and cook until browned on both sides.
Serve cooked malpuas after dipping them in warm syrup and adding chopped nuts as a garnish.