Malpua

Ingredients

• 2 cups whole milk
• 1 cup all-purpose flour
• 2 tablespoons semolina (rava)
• 1/4 cup sugar
• 1/2 teaspoon ground cardamom
• Pinch of saffron threads
• 1 cup sugar (for syrup)
• 1/2 cup water (for syrup)
• Ghee, for frying
• Chopped pistachios, for garnish

Before you cook

• Simmer the milk in a saucepan over low heat, stirring often, until it reduces by about a third and thickens slightly, roughly 15 minutes.
• Let the reduced milk cool to room temperature.
• Soak the saffron in a tablespoon of warm water.

Steps

1. Whisk the cooled milk with the flour, semolina, sugar and cardamom until you have a smooth, thick, pourable batter with no lumps.
2. Cover the batter and let it rest for 20 minutes.
3. Meanwhile, combine the syrup sugar and water in a small pot and bring to a simmer.
4. Stir the saffron water into the syrup and simmer for 5 minutes until slightly thickened, then turn off the heat.
5. Heat a shallow layer of ghee in a wide skillet over medium heat.
6. Ladle a small round of batter into the hot ghee, letting it spread into a thin disc about 4 inches across.
7. Fry for 2 minutes until the underside is golden and lacy with small holes.
8. Flip and fry the other side for 2 minutes until golden.
9. Lift the malpua out and let the excess ghee drain off, then drop it straight into the warm syrup.
10. Let it soak for 1 minute, turning once, then transfer it to a plate.
11. Repeat with the remaining batter.
12. Scatter chopped pistachios over the malpua before serving warm.