Ingredients

• 250 g - fine wheat flour
• 250 g - jaggery, grated
• 1/2 tsp - cardamom powder
• 1.5 cup - water
• Ghee for Deep Frieding
• Few strands of kesar
• For garnishing:
• chopped almonds and pistachios

How to Make Kesari Malpua

• Dissolve kesar in 2 tbsp warm milk.
• Add water to jaggery and bring to a boil.
• Boil till jaggery melts completely.
• Take off heat and cool completely.
• Add flour to the jaggery water.
• Stir it well so that no lumps are formed.
• Add more water if required to bring it to pouring consistency.
• Beat for 5 to 7 mins so that the mixture becomes light and fluffy.
• Add dissolved kesar to the mixture and keep it aside for 2 hours.
• Place a Deep Frieding pan with lot of ghee in it.
• When it is heated on low fire, gently lower 1 tbsp of the batter into the heated ghee.
• Fry till golden brown on both sides.
• Take out with a slotted spoon and place in a strainer so that the extra ghee drips down.
• Fry the remaining batter similarly.
• Garnish each malpua with almonds and pistachios.