Method :
1.
Bring milk to a boil & simmer on slow flame; stirring continuously for 45 min or till milk has reduced to thick consistency
2. Add quarte cup sugar & simmer for 5 min. Remove from fire & cool.
3. Divide rabdi (reduced milk) in to halves. Add flour to one half & mix thoroughly. Add cardamom powder
4. Add two cups of water to one sugar & bring it to a boil, simmer for fifteen min. Remove scum from time to time. Keep warm. Add saffron.
5. Heat ghee in a shallow pan, pour one Ladle full of batter & cook on medium flame.
6. Turn malpua after three min & continue to cook till it change its colour slightly.
7. Take out malpua & put them in warm sugar syrup.
8. Serve these out malpua with the rabdi on top & garnish with some chopped pistachio nuts.
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