Malpua recipe

Take a bowl and mix together khoya, maida, and sooji or semolina. Next, add cardamom powder and mix well once again. Gradually add water to prepare the Malpua batter. Ensure that the mixture has a pourable consistency and is not too thick. Once the batter is ready, keep it aside for few minutes. Take a small bowl and soak saffron in water to make saffron water.

Now, heat oil in a pan over a low flame. When the oil is hot enough, pour a ladleful of the mixture and spread evenly. Keep the flame low and cook until the malpua is golden from both sides. Remove the cooked malpua and drain the excess oil. Drop the malpua in sugar syrup and allow it to soak for 10 minutes. Repeat the same with the remaining batter.

Drain the malpuas from the syrup, garnish with pistachios, saffron water, and rabri. Serve immediately.