Malpua With Rose And Saffron Syrup Recipe

Step 1: To begin with Malpua With Rose And Saffron Syrup, pour the milk into a saucepan and let it boil

Step 2: Switch off the heat when it reaches the boiling point

Step 3: Add semolina/suji to the milk and mix well

Step 4: Let it stand for 15-20 min and again mix it properly

Step 5: Add flour, sugar and mawa, mix well

Step 6: Grate the mawa/khoya before adding to the mixture

Step 7: Add crushed fennel seeds, cardamom seeds and raisins and mix it gently

Step 8: Cover the mixture and let it stand for at least an hour

Step 9: The next step is to make the syrup

Step 10: Add measured amount of sugar and water in a saucepan and let it boil

Step 11: As the sugar dissolves completely, lower the heat to medium

Step 12: Add cardamoms, saffron and rose to flavour the syrup

Step 13: Keep the syrup hot

Step 14: Now to make the pancakes/malpuas, heat sufficient oil in a deep fry pan for frying

Step 15: As the oil is heating up, beat the batter really well

Step 16: Add baking powder to the batter just before frying

Step 17: Once the oil is hot, reduce it to the lowest point

Step 18: Next, take a ladle full of batter, pour it gently into the oil and do not touch

Step 19: Once it starts to get golden brown, turn it over and let it fry on the other side as well

Step 20: Deep fry till nicely brown

Step 21: The edges should start to get crispy but the centre still be a little soft

Step 22: Drain the pancakes on tissues

Step 23: Dip it in the hot rose and saffron syrup

Step 24: To serve the malpuas, remove the pancakes/malpuas from the syrup, transfer them to individual plates, pour a bit of syrup on top and garnish it with almonds and pistachios

Step 25: Serve with cold rabri on the side

Step 26: Serve Malpua With Rose And Saffron Syrup as a dessert after your meal or you can also serve it to your guest with some spicy snack like Matar Samosa or Moong Dal Mini Samosas