Ingredients

• 1 litre - milk, full cream
• 6 tbsp - plain flour
• 1.5 tbsp - ghee for frying each malpua
• 16 - pistachios, sliced for garnishing
• For the syrup:
• 6 - green cardamoms, peeled and powdered
• 15 strands - saffron
• 1.5 cups - sugar
• 2 cups - water.

How to Make Rabdi Malpua

• Boil the milk. After a boil, simmer and continue boiling till the milk reduces to little more than 1/2 litre (the consistency should be that of a rabdi). Strain it and cool.
• For the malpua:
• Take about 4 tbsp of the rabdi in a bowl, add one heaped tbsp of flour to it and mix well.
• Lightly heat 1.5 tbsp ghee on a non-stick tawa and pour the rabdi mixture.
• Spread it evenly in a circular shape, make sure the malpua is not too thin.
• Fry on a low flame, turning the malpua on both sides till it is golden in colour.
• Make the remaining malpuas in a similar way.
• For making syrup:
• On the adjoining gas burner, boil the water.
• Add sugar, cardamoms and saffron.
• Boil the water till you get a syrup of one-thread consistency.
• Soak the prepared malpuas in the sugar syrup.
• Serve.