1 cup whole wheat flour (gehun ka atta)
1/2 cup jaggery (gur)
1/2 tsp fennel seeds (saunf)
1/2 tsp cardamom (elaichi) powder
ghee for cooking
1 cup water
1 tbsp chopped pistachios rose petals
1- Dissolve the gur in 1 cup of warm water and mix well till it dissolves.
2- Add all the other ingredients and mix well.
3- Smear a little ghee on a non-stick pan and spread a small amount of the batter on it to make a round of 3″ diameter.
4- Cook on both sides using a little ghee until golden brown. Drain on absorbent paper.
5- Repeat to make 8-10 more malpuas.
6- Serve hot garnished with the pistachios and rose petals.