Malpua

Ingredients:
1/2 cup All Purpose Flour/Maida,
1/4 cup Semolina/Sooji/Rawa
1 cup of evaporated Milk(almost)
5 tbsp of Condensed Milk
2 tbsp of Sugar
1 tsp of Fennel seeds/saunf/Mouri
Note: Instead of Condensed Milk & Evaporated Milk you can use Whole Milk but then adjust sugar for sweetness

Preparation:
Throw in some golden raisins in the batter and mix.Let the batter sit for 2-3 hoursHeat OilGive the batter a good mix and pour a little less than 1/4 cup of batter in the hot oil to form a circular disc. When the edges turn golden brown, flip and fry till both sides are golden. forRemove with a slotted spoon. Either dunk in sugar syrup or brush both sides generously with the syrup. Note: If you intend to dunk in sugar syrup till malpuas are soaked with the syrup, lessen the sweetness in the batter. I prefer a quick brush with sugar syrup or a quick dunk in the syrup(this is easier). That makes it not very soft but sweet and lightly crisp.Garnish with slivers of almonds and serve hot. They stay ok for a couple of days when refrigerated but remember to warm before serving. deep frying in a Kadhai. Note: Shallow frying might work but I have never tried