Pancakes Indian style! Malpuas are far too special to confine them to breakfast but after you've tried them you'll probably want them at every meal!
- 2 cups water
- 3 cups sugar
- Saffron strands
- 1/2 tsp cardamom powder
- 500 gms flour
- 1/2 tsp baking powder
- 1 can (400gms) sweetened condensed milk
- 1 litre milk to make rabri
- Slivered almonds and pistachios to garnish
- Ghee to deep fry malpuas
- Mix the milk and 1 cup of sugar in a thick-bottomed pan and cook to reduce it to a fourth of its original volume. Stir frequently or the milk will burn at the bottom of the pan. When the milk has thickned as above, remove it from the fire, allow it cool and then chill in the refrigerator. This is rabri (sweetened thickened milk).
- In another pan, mix 2 cups of water and 2 cups of sugar and boil. The syrup is ready when you get a single-thread consistency.
The way to test this is to stir the syrup with a spoon, lift the spoon out and carefully touch the syrup on it with your index finger. Press your index finger and thumb together and gently pull apart. The sugar will stretch to form a single 'thread'. If this happens the syrup is ready. If not keep boiling and test occasionally till done.
- When the syrup is ready add the cardamom powder and saffron and mix well. Keep the syrup aside to use later.
- In a large mixing bowl, blend the condensed milk, flour and baking powder together to form a smooth batter.
- While you are mixing the batter, heat enough ghee in a deep frying pan to cook the malpuas.
- When the oil is hot, use a ladle to gently pour the batter into the oil to form circles about 4" in diameter.
- Cook till golden brown. Remove from the oil and put directly into the sugar syrup.
- Remove after 2-3 minutes and drain on a wire rack with a plate underneath to catch the dripping syrup.
- To serve, place 2 malpuas in a plate, spoon rabri over them and garnish with slivered nuts.