Place the flour & the semolina in a dekchi along with the milk, curds, jaggery and the pinch of salt.

Beat at least for 5 to 7 minutes so that the mixture becomes light and fluggy.

Pound the peppercorns coarsely & add to the mixture.

Heat 2 tablespoons of ghee and pour over the mixture.

Mix well, cover the dekchi and let stand for 7/8 hours in a warm place.

The mixture would have risen by this time. Stir it well. If it is thick, add a little milk or water to bring it to the pouring consistency.

Add and blend in it the pinch of soda and juice lime.

Place a deep frying pan with lot of ghee in it, when it is heated lower the fire, gently put in 1 tablespoon of the ready balter into the heated ghee.

Fry to a golden brown colour on both sides.

While frying splash to make it porous and crisp.

Take out with a slotted spoon & place in a strainer so that the extra ghee drips down.

Thus fry all the Malpuas. They can be stored for a week or so.