Mix together maida and milk powder.
Add milk little by little and whisk well with a balloon whisk.
If using the black peppercorns and saunf powder, add them and give a whisk.
The batter formed will be very thin and falls in a steady stream from a spoon.
It will be much thinner than a dosa batter.
Let it rest for 20 minutes.
To make the sugar syrup, take sugar and water in a thick bottom pan.
Let it cook on low flame for 8 to 10 minutes.
Take a drop between the thumb and forefinger and gently pull them apart.
If the syrup forms a string, it is done.
Shut off the flame and add the elaichi powder to Syrup.
Now, whisk the Malpua batter very well before cooking to get them light and fluffy.
Heat any shallow flat base pan or a non-stick pan.
Heat about 1 cup ghee on low heat.
Drop 2 tablespoons of the batter into the medium hot ghee.
Keep the flame low.
The batter will spread quite a bit.
Cook on both sides till it turns to light golden brown.
Remove with a slotted spoon and place on paper towels to remove excess ghee.
Similarly, cook all Malpuas.
Place them on a deep plate and pour the sugar syrup on top.
Let it soak for 3 to 4 minutes.
Remove each Malpua and gently press to drain off excess sugar syrup.
Place it on a serving plate and garnish with the almonds and pista slivers.