Malpua

Ingredients:-

· water -2cups
· sugar-3cups
· saffron strands
· cardamom powder -1/2 tsp
· flour-500gms
· baking powder-1/2 tsp
· sweetened condensed milk -1can or 400 gms
· milk -1 litre to make rabri
· slivered almonds and pistachios to garnish
· ghee to deep fry malpuas

Method:-

Prepare rabri from 1 lit. Milk. Keep it in fridge.
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 ghee is hot, use a ladle to gently pour the batter into the ghee to form circles about 4" in diameter.
Cook till golden brown. Remove from the ghee 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.

Tips:-

1. Low fat tip:

serve the malpua without dipping into rabri.