Place the flour amp; 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 amp; 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 amp; 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.