Malpua is a pancake served as a dessert, popular in India
- Milk – 1 litre
- Sugar – 300 grams
- Saffron strands – 5-6 strands
- Refined flour – 30 grams
- Ghee for frying – 1/2 cup
- Boil the milk in a deep non stick pan, stirring continuously, till it reduces to a consistency that coats the back of a spoon. Remove from heat and set aside to cool.
- Reserve thirty grams of the sugar and make a one-string consistency syrup with the rest of the sugar.
- Dissolve the saffron threads in a teaspoon of hot milk and add it to the sugar syrup.
- Stir the flour and the reserved sugar into the cooled thickened milk. Mix well and make a batter of pouring consistency, adding a little milk if required. Set aside for three hours.
- Heat the ghee in a non stick frying pan. Pour a little batter into the hot ghee to form a pancake.
- Ladle hot ghee over the pancake and turn it over. When both sides are cooked, drain and immerse in the saffron-flavoured sugar syrup. Make the rest of the malpuas.
- Serve warm.