Ingredients:

3 cups of fine wheat flour
1 cup fine semolina (Suji)
2 cups grated jaggery (gur)
2 Tablespoons ghee
1 Tablespoon peppercorns
2 cups milk
1 Lime
1 Tablespoon curd
Pinch each of salt and soda.

   Method:

  Place the flour & the semolina in a dekchi along with the milk, curds, jaggery and the pinch of salt.

1. Beat at least for 5 to 7 minutes so that the mixture becomes light and fluggy.
2. Pound the peppercorns coarsely & add to the mixture.
3. Heat 2 tablespoons of ghee and pour over the mixture.
4. Mix well, cover the dekchi and let stand for 7/8 hours in a warm place.
5. The mixture would have risen by this time. Stir it well. If it is thick, add a little milk or water to bring it to the pouring consistency.
6. Add and blend in it the pinch of soda and juice lime.
7. Place a deep frying pan with lot of ghee in it, when it is heated lower the fire, gently put in 1 tablespoon of the ready balter into the heated ghee.
8. Fry to a golden brown colour on both sides.
9. While frying splash to make it porous and crisp.
10. Take out with a slotted spoon & place in a strainer so that the extra ghee drips down.
11. Thus fry all the Malpuas. They can be stored for a week or so.