| • | Mix the milk and 1 cup of sugar in a thick-bottomed pan.
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| • | Cook to reduce it to a fourth of its original volume while stirring frequently.
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| • | Remove it from the fire; allow cooling and then chilling in the refrigerator.
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| • | Mix equal quantity of sugar and water in a pan.
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| • | Boil it until a single-thread consistency is obtained.
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| • | Add cardamom powder, saffron threads, mix well.
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| • | Keep it aside to use later.
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| • | In a large mixing bowl, blend the condensed milk, flour and baking powder together to form a smooth batter.
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| • | Meanwhile heat enough ghee in a deep frying pan to cook the malpuas.
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| • | Pour the batter into the oil to form circles about 4" in diameter.
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| • | Cook till golden brown.
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| • | Remove from the oil and put directly into the sugar syrup.
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| • | Remove after 2-3 minutes and drain on a wire rack.
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| • | Now to serve, place 2 malpuas in a plate, spoon rabri over them and garnish with slivered nuts. |
