Milk: 1 cup
Sugar: little more than 1/4th. If sugar is extra then the malpua will stick to the pan so be careful.
Maida/refined flour: 1 1/4 cup
Raisin- 7-8 pcs
Chironzee- 7-8 pcs
finely chopped coconut
cardamom powder- 1/2 tsp
Method: Mix milk, maida, and sugar so that there are no lumps and keep overnight. It will be slightly loose than the pakora batter. The next day add all dry fruits, coconut and cardamom powder.
In a deep bottom pan, heat ghee and once ready add a ladle of this batter and deep fry, turn from both sides. The sides will be red and center will be off-white. You can keep the made malpua for 4-5 days.