Milk 1 1/2 litres
Thickened milk /khoya grated/ *rabri 50 grams
Refined flour (maida) 3 tablespoons
Green cardamom powder 1/2 teaspoon
Ghee for shallow frying
For sugar syrup
Sugar 2 cups
Saffron (kesar) a few strands
Pistachios,chopped 15 - 20
For Rabri :
Milk- 1 lit
Sugar- 1 cup
For malpua and sugar syrup
Boil milk in a heavy-bottomed pan. Reduce heat and simmer till it is reduced and reaches a coating consistency. Add grated mawa and mix well. Bring it to room temperature.
Reserve two tablespoons of sugar and form one-string sugar syrup with the rest of the sugar and two cups of water.
Dissolve saffron in a teaspoon of hot milk. Add it to the sugar syrup.
Add refined flour, green cardamom powder and the reserved sugar to the reduced milk. Mix well and make a batter of pouring consistency using a little milk if required.
Heat sufficient ghee in a wide mouthed flat-bottomed kadai. Pour a ladle full of batter to form a pancake. Cook on slow to medium heat. Turn it over when it starts to colour slightly.
When both sides are done, drain and immerse in the sugar syrup. Garnish with pistachios and serve hot.
For rabri -
Mix the milk and 1 cup of sugar in a thick bottomed pan, cook to reduce it to a fourth of its original volume while stirring frequently, remove it from the fire allow cooling and chilling in the refrigerator. your rabri is ready now ether you mix it with batter or serve with malpua .
* some time I use rabari instead of koya , making malpua's with rabri really makes a noticeable difference in taste , at some special occasion's you can try this trick also
** serving malpua's with rabri is also a superb idea .