MAKING

In a pan, add in the milk, jaggery and ghee. Place on the stove and cook on medium – low heat, until jaggery melts.

Take off the milk mixture and let it cool completely.

In a large bowl, add in the wheat flour and pour milk mixture. Mix well and let it rest over night or add baking powder and mix well.

Heat the oil in a skillet on medium heat. Carefully pour the batter in circular motion and cook until golden brown.

SERVING

Garnish the malpura with pistachio and khaskhas and serve.