INGREDIENTS
1 cup all purpose flour
2 tablespoon almonds
1 teaspoon saffron
milk as required
1/2 cup wheat flour
2 tablespoon pistachios
boiling water as required
Method
– For the malpua batter: take a mixing bowl, add all purpose flour, wheat flour and milk as per the requirement. Begin to stir till its a thick flowing batter without lumps. Allow the batter to rest for 30 minutes.
– Meanwhile, blanch the almonds and pistachios by soaking them in hot water.
– Next, to prepare the sugar syrup: Put a pan on low flame and add sugar in it along with 1/4th cup water. Stir it well till the sugar melts. (Note: You need to have a 1/2-1 inch string consistency in the sugar syrup or wait until the syrup is sticky. Add saffron in the sugar syrup.
– Now, we are ready to prepare the malpuas. Put a pan on medium flame and melt some ghee in it. When the ghee is hot enough, take 2-3 tablespoons of the flour batter and gently pour it into the hot ghee. Spread the batter in round shape lightly with the back of the spoon.
– Fry the malpuas on low to medium flame from both sides until they are golden and crisp. Thereafter, drain them on kitchen towels. Then immediately place them in the warm sugar syrup. Gently coat the malpuas with the sugar syrup with a spoon or small tongs.
– After a minute or two, remove them from the syrup and place them in a serving tray or plate. Garnish with chopped almond and pistachios along with hot rabdi.