Stuffed Bread Malpua

Prepare the syrup by heating a deep-bottomed vessel with water. Add the sugar, saffron and cardamom. Let it come to a rolling boil, and simmer until the syrup comes down to a one-string consistency. Keep aside.

Crush the bread into a fine powder-like consistency (you may remove the crusts, I didn't). To the powdered bread, add the milk, 1 tbsp at a time, until you're able to knead the bread into a pliable dough.

Once the bread has been kneaded into a smooth, soft dough, cover with a damp cloth and keep aside. Pluck out lemon-sized balls from the dough, and make smooth dough balls of each. Press the dough with your palms into a flat circle.

Bring the edges of the circle together and join the ends, smoothing it out with some milk if needed. Repeat process with the remaining bread dough until you have tikki-shaped 'malpuas'.

When the bread tikkis are done, heat a pan with ghee (you may add oil too), and let it smoke. Bring down the heat, and keep the flame on low.

Fry the malpuas on low flame, giving each side 2 mins approx, until they turn golden brown.

Immediately remove, and dunk into the sugar syrup. Repeat process until all the malpuas have been dunked into syrup.

Serve hot or cold, with a sprinkling of some freshly grated coconut on top.