Malpua with Rabri

Take a bowl, add 1 cup of all-purpose flour, 1 tsp fennel seeds, ⅓ tsp cardamom powder. mix it well. Add 3 tbsp milk powder, 3 tbsp curd and add ½ cup water and begin to stir to a thick flowing batter without lumps. Allow the batter to rest

For sugar syrup: Heat ½ cup sugar and 1/3 cup water on a low flame. Simmer this mixture and keep stirring until you reach 1 string consistency in the sugar syrup.

For frying: heat ghee in a kadhai. When the ghee is heating up, add the baking soda to the malpua batter.mix well once again. Lower the flame. Take about 2 tbsp of the batter and gently pour it on the hot ghee.

Spread the batter slightly and slowly. Depending upon the size of the pan you can pour another one. Let it fry on a medium flame till crisp and golden. Flip it so that another side is also cooked. Drain them on a tissue paper.

Slide them into the sugar syrup and after 3-4 mins remove them and place them on a plate. You can eat is as such or serve it with cold rabri. Garnished with chopped almonds and pistachios.

For Rabri: Take a thick bottomed sauce pan, add 1 liter of milk and bring it to boil. Now lower the flame and continue stirring. Scrape the sides very often so that it doesn't get burnt on the sides.

Switch off when the milk has reduced and become thickened. Now add the sugar, add crushed saffron and rose water. Mix it well and finally add the sliced almonds and pistachios.

It will take about 1 1/2 hours for the milk reduce and get thickened. You can chill it and serve it along with fresh hot malpuas :)