1 cup all-purpose flour (maida)
1/2 cup semolina (sooji)
1/2 cup sugar
1 cup milk
1/4 tsp fennel seeds (optional)
Ghee (for frying)
Sugar syrup (optional)
To make a smooth batter, stir together flour, semolina, sugar, fennel seeds, and milk. Give it a half-hour to relax.
Pour a ladleful of batter onto a skillet of heated ghee to make tiny pancakes.
Fry until both sides are crispy and golden.
(Details optional) For extra sweetness, dip the fried malpuas into the heated sugar syrup.