Ingredients
100 gm maida, 500 gm wheat flour, 1 tsp powdered green cardamom, 1 cup ghee, 250 gm sugar, 1 pinch saffron, 500 ml milk, 2 tbsp chopped pistachios, 250 ml water, 50 gm khoya, 1 tsp rose water
Method
• For making sugar syrup, place water in a pan over medium flame. Add sugar in it and stir until fully dissolved. Keep aside.
• Mix maida, wheat flour, khoya, cardamom powder and milk. Ensure the mixture is of pouring consistency and not too thick.
• Now heat ghee in a pan over low flame. Pour a ladleful of the mixture and spread evenly.
• Keep the flame low and cook until it is light brown on both sides. Remove the cooked malpua and drain the excess ghee.
• Put the malpua in sugar syrup and allow it to soak for 2-3 minutes. Repeat the same with the remaining batter.
• Drain the malpua from the syrup, garnish with pistachios, chopped rose petals and kesar rabdi.
Serve hot.
