Malpuas are rich, soft deep fried pancakes which are soaked in saffron flavoured syrup and eaten warm topped with rabdi or just chopped almonds and pistachios
1 cup (200 grams) fresh cream
4 tbsp plain flour (maida)
Ghee for frying
1 cup sugar
2 tbsp Milk
2 tbsp chopped dried fruits
1/2 cup Instant Rabdi
Mix the cream and flour into a batter.
Smear very little ghee on a frying pan and spread a small amount of the batter on it. Fry on both sides using a little ghee until golden brown. Drain on absorbent paper
Dissolve the sugar in 1 cup of water and simmer for 5 minutes to make a syrup of 1 string consistency.
Warm the milk in a small bowl, add the saffron and rub until the saffron dissolves. Add to the syrup. Skim off any impurities that float on top using a slotted spoon. Add the rose water and keep the syrup warm.
Soak the malpuas in the warm saffron syrup for 2 to 3 minutes and drain. Garnish with dry fruits. Serve warm, topped with rabdi.