firstly, in a mixer jar take 2 carrot and ½ cup milk.

grind to smooth puree making sure there are no lumps.

transfer the carrot puree into a large bowl.

add 1 cup wheat flour, ¼ cup rava, ¼ tsp cardamom powder, ½ tsp fennel, ¼ tsp saffron food colour and 1 tbsp sugar.

mix well making sure everything is well combined.

further add 2 tbsp cream, 1 cup milk and mix well.

whisk and mix forming a smooth batter.

cover and rest for 30 minutes, or until the rava is soaked well.

meanwhile, prepare the sugar syrup by taking 2 cup sugar, 3 pods cardamom, ¼ tsp saffron food colour and 2 cup water.

mix well until the sugar dissolves completely.

boil for 5 minutes or until the sticky sugar syrup is formed.

sugar syrup is ready. keep aside.

after the batter has rested for 30 minutes, mix well and adjust the consistency.

now prepare the malpua by pouring 2-3 tbsp of batter in a ladle over hot oil.

shallow fry in medium hot oil.

flip over and fry both sides till the malpua gets cooked completely.

drain off the oil and press gently.

dip in sugar syrup and soak the banana malpua on both sides for 2 minutes or till it absorbs sugar syrup.

finally, garnish carrot malpua recipe with few chopped nuts.