Preparation Time : 30 minutes
Resting Time : 2-3 hours
Serves : 8-9 persons
Milk : 1 litre
Elaichi / Cardamom powder : 1/4 teaspoon
Kesar / Saffron : 1/4 teaspoon
Sugar : 250 grams and 2 tablespoons
Refined flour / Maida : 4 tablespoons
Refined oil : 2 cups for deep frying
Water as required
Salt : a pinch
In a pan add 250 grams sugar and 1 cup water and make a one string sugar syrup by boiling it. Add 1 tablespoon Milk. Now add 1/4 teaspoon kesar and 1/4 teaspoon cardamom powder. Strain the sugar syrup to remove any impurities.
In another pan boil the 1 litre of full cream milk and cook on low flame till the milk is thick and condenses for a semi thick consistency. This will take around 25-30 minutes.
Let the milk cool and add 2 tablespoons sugar and mix well. Now slowly mix in the refined flour and salt to form a pancake batter. Let it rest for 2-3 hours for tastier malpua’s.
Cool the reduced milk and add refined flour and the reserved sugar.
Heat oil in a pan or kadai. Pour a spoonful of batter to make malpua’s. Fry until golden brown, drain excess oil and immerse in the sugar syrup. Serve warm with rabdi.