To begin making the Shakarkandi Malpua recipe, first we need to peel and boil the sweet potato. After it gets cold, mash the sweet potato with a masher or with hand.
In a big bowl, add mashed potato, milk powder, all purpose flour, sugar, sooji, fennel seeds, cardamom powder and make a smooth thick batter, thicker than normal malpua batter, otherwise it will break while frying.
Add more milk if necessary. Rest it for 20 minutes.
Meanwhile make the sugar syrup. In a saucepan, add 1 cup sugar with 1 cup of water and let it boil until sugar dissolved completely. After the sugar dissolves, give it a stir and boil for more 5 minutes.
After 5 minutes, add rose water and give it a stir.
Heat oil in a frying pan and add 1 ladle full of Shakarkandi Malpua batter giving it a round shape.
Let the Shakarkandi Malpua fry one side then flip another side to prevent breaking.
After the malpua turns light brown from both the sides, take out and dip in sugar syrup.
Dip the Shakarkandi Malpua in sugar syrup for 5 minutes then transfer into another bowl.
Make the other malpuas following the same process.
Place the Shakarkandi Malpua in a serving bowl and top it with chopped pistachios on top. These malpuas can be stored in freezer for 5 days. Whenever you want to eat, you can heat it and serve.