Malpua

Ingredients - Milk -1litre Sugar -250grams Saffron (kesar) –few strands Refined flour (maida) -3/4 cup Ghee as required Few strands of saffron 

To garnish –Blanched and peeled pistachios and almonds finely sliced or cut into slivers 

Method- Boil milk in a heavy-bottomed pan till it is reduced and reaches a coating consistency. Reserve thirty grams of sugar for batter. Make one-string sugar syrup with the rest of the sugar. Add saffron to the sugar syrup. Cool the reduced milk and add refined flour and the reserved sugar. Mix well and make a batter of pouring consistency using a little milk if required. Keep aside for three hours. Heat ghee in a wide mouthed flat-bottomed kadai. Pour a little batter to form a pancake. Pour hot ghee over it and turn over. When both sides are properly done, Malpua should be golden brown on both sides .drain and immerse in the sugar syrup. Set the malpuas in serving plate. Garnish with Blanched and peeled pistachios and almonds finely sliced or cut into slices.