Malpua Recipe

• For Rabri:
• 1 liter Milk
• 1 cup Sugar
  
  For the Syrup:
• 1 cup Sugar
• 1 cup Water
• Saffron strands
• 1/2 tsp Cardamom Powder
  
  For the Malpua:
• 500 gms All Purpose Flour
• 1/2 tsp Baking powder
• 400 gms Sweetened Condensed Milk
• Slivered almonds and pistachios to garnish
• Ghee

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