1 litre milk
30g maida (refined flour)
1 cup water
A pinch of saffron, mixed with 1 tsp hot milk
Ghee (clarified butter), for frying
Saffron, chopped almonds and pistachios, to garnish
Boil milk in a heavy-bottomed pan until it reduces and has a creamy consistency. Leave to cool. Once milk has cooled, whisk in flour and 30g sugar. Whisk until sugar dissolves and batter is of a pouring consistency. Add a little more milk, if required. Leave to rest at room temperature for 3 hours.
Meanwhile, boil remaining sugar with water to make sugar syrup that is of one-string consistency*. Add saffron and milk mixture to syrup and keep warm.
To prepare malpuas, heat ghee in a wide, flat-bottomed pan. Pour a tablespoon of batter over ghee and let it spread to form a small pancake. Fry over medium heat until golden brown, then turn over to fry on the other side. Remove and dunk in sugar syrup. Repeat process to make remaining malpuas.
Arrange malpuas on a platter and garnish with saffron and chopped nuts. Serve warm or at room temperature.
*To know if sugar syrup has reached a one-string consistency, pour a drop of hot syrup on a plate, let it cool down for a few seconds, then touch it with your finger tip. Touch together the tip of your finger and thumb then separate your fingers. If syrup forms one string between thumb and finger tip, you have achieved desired consistency. If not, let syrup simmer for a little while longer.