Malpua

Ingredients 

• 1 litre + ½ cup full fat milk
• 50 grams mawa/khoya, grated
• ½ cup refined flour (maida)
• ½ teaspoon green cardamom powder
• Ghee for shallow frying
• For the sugar syrup
• 2 cups sugar
• 1 tablespoon milk
• A few saffron strands
• For garnishing
• 15-20 pistachios, blanched, peeled, and slivered 

Method

1. Boil 1 litre milk in a heavy-bottomed pan. Reduce heat and simmer till it is reduced and reaches a coating consistency. Add grated mawa and mix well. Transfer into a bowl and cool it down to room temperature.
2. Reserve 2 tablespoons of sugar and put the rest in a deep non-stick pan. Add 2 cups water and mix till the sugar melts. Place it over medium heat and cook till the mixture comes to a boil.
3. Add milk, mix, and collect the scum that forms on the surface and discard it. Add saffron and mix well. Continue to cook till the syrup reaches 1 string consistency.
4. Add green cardamom powder, reserved sugar and refined flour to the reduced milk. Add ½ cup milk and mix well to make a batter of pouring consistency.
5. Heat sufficient ghee in a wide flat-bottomed kadai. Pour ladles full of batter to form small pancakes and cook on slow to medium heat.
6. Turn them over when they start to colour slightly. When both sides are evenly done, drain and immerse in the sugar syrup for 3-4 minutes.
7. Drain and arrange on a serving plate, garnish with pistachios and serve hot.