Banana Malpua (Fried Indian Pancake for Diwali)

Name: Banana Malpua (Fried Indian Pancake for Diwali)
Total time: 85
Yield: 8
Ingredients: 1 cup milk; 2 cups white sugar, divided; 1.5 cups water; 5 pods green cardamom, crushed, or more to taste; 7 saffron strands, or more to taste; 2 ripe bananas; 1 cup all-purpose flour; 0.5 cup semolina flour (suji); 7 tablespoons sweetened condensed milk; 2 teaspoons ground fennel seeds (saunf); 1 pinch salt; 1 pinch baking soda; 0.75 cup sunflower oil; 4 tablespoons ghee (clarified butter); 8 slivered almonds, or more to taste; 8 raisins, or more to taste

Recipe by Baisali Chef from allrecipes.com

Dessert 1 Hr. 25 Mins.

Ingredients

8 servings

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1 cup milk
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2 cups white sugar, divided
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1.5 cups water
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5 pods green cardamom, crushed, or more to taste
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7 saffron strands, or more to taste
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2 ripe bananas
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1 cup all-purpose flour
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0.5 cup semolina flour (suji)

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7 tablespoons sweetened condensed milk
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2 teaspoons ground fennel seeds (saunf)
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1 pinch salt
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1 pinch baking soda
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0.75 cup sunflower oil
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4 tablespoons ghee (clarified butter)
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8 slivered almonds, or more to taste
•

8 raisins, or more to taste

Instructions

Heat milk in a small saucepan over medium heat until it begins to bubble. Remove from heat and keep warm.
Bring 1 1/2 cups sugar and water to a boil in another saucepan. Add cardamom and saffron. Boil until syrup is thick and sticky, 4 to 7 minutes. Pour syrup into a bowl and place it over warm water to keep warm.
Blend warmed milk, remaining 1/2 cup sugar, bananas, flour, semolina, condensed milk, fennel, salt, and baking soda in a food processor until smooth, not be too thick or too runny. Cover and let rest, at least 30 minutes and up to 4 hours.
Heat oil and ghee in a nonstick pan over medium-high heat. Reduce heat to low. Drop 1 large spoonful of batter into the center to make a 2-inch pancake. Cook until edges turn golden brown, about 2 minutes. Flip and fry until both sides are golden, 1 to 2 minutes more. Remove with a slotted spoon and let cool. Repeat with remaining batter.
Dunk cooled pancakes into the syrup, one by one. Garnish with almonds and raisins.