Place the flour & the semolina in a dekchi and mix them with milk, curd, jaggery and a pinch of salt.
Beat for at least for 5 to 7 minutes so that the mixture becomes light and fluffy.
Pound the peppercorns coarsely and add to the mixture.
Heat 2 tbsp of ghee and pour over the mixture.
Mix well, cover the dekchi and let it stand for 7-8 hours in a warm place.
The mixture would have puffed up by this time. Stir well. If thick, add a little milk or water to bring it to pouring consistency.
Add and blend in the pinch of soda and lime juice.
Place a deep frying pan with lot of ghee in it. When hot, lower the flame and gently drop in 1 tbsp of the ready batter into the heated ghee.
Fry to a golden brown colour on both sides.
Take out with a slotted spoon and place in a strainer so that the extra ghee drips down.
Fry all the Malpuas.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.