Add cardamom powder, saffron threads, mix well. Keep it aside to use later.

For the malpua: Mix maida, milk and sugar in a pan to make a thick paste. Meanwhile heat enough ghee in a deep frying pan to cook the malpuas.

Pour the batter into the oil to form circles about 4 inches in diameter. Cook till golden brown.

Remove from the oil and put directly into the sugar syrup. Remove after 2-3 minutes and drain on a wire rack.

Now to serve, place 2 malpuas in a plate and garnish with cream. RELATED RECIPES Malpuas Stuffed with Rabadi Rabdi Malpua Kesari Malpua Rabri Malpua Savoury Malpuas With Rabri Ingredients: For the syrup: 400g - sugar 400g - water Saffron strands 1/2 tsp - cardamom powder For the malpua: 250g - maida 100g - khoya 150g - milk ghee Water as required Slivered almonds and pistachios to garnish (less)

Add cardamom powder, saffron threads, mix well. Keep it aside to use later.

For the malpua: Mix maida, milk and sugar in a pan to make a thick paste. Meanwhile heat enough ghee in a deep frying pan to cook the malpuas.

Pour the batter into the oil to form circles about 4 inches in diameter. Cook till golden brown.

Remove from the oil and put directly into the sugar syrup. Remove after 2-3 minutes and drain on a wire rack.

Now to serve, place 2 malpuas in a plate and garnish with cream. RELATED RECIPES Malpuas Stuffed with Rabadi Rabdi Malpua Kesari Malpua Rabri Malpua Savoury Malpuas With Rabri Ingredients: For the syrup: 400g - sugar 400g - water Saffron strands 1/2 tsp - cardamom powder For the malpua: 250g - maida 100g - khoya 150g - milk ghee Water as required Slivered almonds and pistachios to garnish (less)

Set this aside for 15 mins. Meanwhile mix sugar and water in a pan and allow it to boil till it comes to one sting consistency.

Now take just enough oil in a pan, say about 1 inch from the bottom of the pan and once it is hot enough pour in half ladle of batter in the center and allow it to fry for just a min. Flip it and let it roast on the other side too.

It`s time to remove them when the sides are little roasted and the center turns light golden brown. Once removed from oil, just dip in the malpua into the sugar syrup for a min and remove them.

Arrange them on a plate and garnish with chopped pistachios. Serve warm.

Recipe courtesy: 4th sense cooking RELATED RECIPES Malpuas Stuffed with Rabadi Rabdi Malpua Kesari Malpua Rabri Malpua Savoury Malpuas With Rabri Ingredients: For malpua: 1/2 cup - all purpose flour/maida 1 cup - semolina/rava 1/2 cup - sweetened condensed milk 1/2 tsp - baking powder Salt, a pinch 1 cup - water Pistachios, for garnishing Oil, for frying For sugar syrup : 1 cup - sugar 1&1/2 cups - water (less)

Set this aside for 15 mins. Meanwhile mix sugar and water in a pan and allow it to boil till it comes to one sting consistency.

Now take just enough oil in a pan, say about 1 inch from the bottom of the pan and once it is hot enough pour in half ladle of batter in the center and allow it to fry for just a min. Flip it and let it roast on the other side too.

It`s time to remove them when the sides are little roasted and the center turns light golden brown. Once removed from oil, just dip in the malpua into the sugar syrup for a min and remove them.

Arrange them on a plate and garnish with chopped pistachios. Serve warm.

Recipe courtesy: 4th sense cooking RELATED RECIPES Malpuas Stuffed with Rabadi Rabdi Malpua Kesari Malpua Rabri Malpua Savoury Malpuas With Rabri Ingredients: For malpua: 1/2 cup - all purpose flour/maida 1 cup - semolina/rava 1/2 cup - sweetened condensed milk 1/2 tsp - baking powder Salt, a pinch 1 cup - water Pistachios, for garnishing Oil, for frying For sugar syrup : 1 cup - sugar 1&1/2 cups - water (less)

Add to the milk along with maida. There should be no lumps.

It should be a smooth pouring consistency. Heat the ghee.

Take the batter in a glass. Pour in circular movements into the ghee to form a small pan cake.

Turn over. Take care that it does not become crisp and har Make a sugar syrup of 1 thread consistency.

Dip the malpura in the syrup and lay out on a plate (less)

For the chenna 1 litre milk teaspoon citric acid For the malpuas 1 cup chenna (recipe above) 1 pinch nutmeg ( jaiphal ) powder 1 tablespoons cornflour a few saffron strands For the syrup 1 cups (250 grams) sugar Other ingredients ghee for deep frying For the chenna 1. Dissolve the citric acid in cup of water and keep aside.

2. Bring the milk to a boil in a pan, stirring continuously.

3. Remove from the fire and stir for 5 to 7 minutes till the milk is slightly cool.

4. Add the citric acid solution and stir the milk gently.

5. The milk will curdle and the whey will separate.

The whey has to be clear thus indicating the milk has completely curdled. Allow it to rest for 3 to 4 minutes.

6. Strain out all the whey using a clean damp muslin cloth.

7. Fold all the 4 sides of the muslin cloth and twirl it gently so that all the whey that is in the milk solids gets evenly drained out.

8. Gather the cloth from all 4 sides and squeeze the chenna lightly about 3 to 4 times so that most of the whey gets drained out.

9. Remove the chenna onto a clean plate and knead gently so that it is free of lumps, taking care not to apply too much pressure while kneading the chenna.

10. It is advisable to use this almost immediately.

For the sugar syrup 1. Dissolve the sugar in 1 cup of water and boil for 5 minutes to get a syrup of 1 string consistency.

Keep aside. For the malpuas 1.

Mix the chenna, nutmeg powder, cornflour and saffron into a dough. 2.

Divide the dough into 10 equal portions. Place one portion of the dough on a wet muslin cloth and flatten it with wet hands.

3. Heat ghee in a shallow kadhai (the ghee should be approximately 25 mm.

(1") deep) and deep fry the malpuas until golden brown in colour. 4.

Repeat for the remaining dough. How to proceed 1.

Drain and soak the hot malpuas into the prepared sugar syrup. Allow them to soak for approximately 5 minutes.

2. Drain the malpuas from the syrup and arrange them on a serving plate.

Serve warm. Points to remember for the chenna: 1.

Make sure that the milk is lukewarm while adding the citric acid mixture. 2.

Do not shock hot milk as it will affect the quality of the chenna. 3.

Always use cow's milk for making chenna as it has a low fat content. If you use buffalo's milk, let the milk rest after boiling it and then discard the skin that is formed (less)

Makes 20 malpuas. For the malpuas 1 cup chenna 1 cup cold milk 4 tablespoons plain flour ( maida ) 4 tablespoons cornflour For the syrup 1 1/4 cups (250) sugar a few drops kewda essence Other ingredients ghee for deep frying Method 1.

Dissolve the sugar in 1 cup of water and boil for 5 minutes. 2.

Cool slightly and add the kewda essence. For the malpuas 1.

Mix the chenna, milk, plain flour and cornflour in a bowl and make a smooth batter by blending the mixture in a blender. 2.

Heat ghee in a shallow non-stick pan (the ghee should be approx. 1" deep).

3. Pour 1 tablespoon of the batter into the ghee.

It will double in size. 4.

Deep fry on both sides till lightly browned. 5.

Repeat for the remaining batter. How to proceed 1.

Drain and soak the hot malpuas into the prepared sugar syrup and allow them to soak for approximately 5 minutes. 2.

Drain the malpuas from the syrup and arrange them on a serving plate. 3.

Serve warm (less)

Makes 20 malpuas. Ingredients 1 cup coarsely ground whole wheat flour ( gehun ka atta ) cup sugar 1 tablespoon fennel seeds ( saunf ) 10 peppercorns , crushed cup curds , beaten cup milk Other ingredients ghee for deep frying For the garnish 2 teaspoons chopped pistachios Method 1.

Combine all the ingredients in a bowl and add approx. 1 cups of warm water.

Mix well to make a smooth batter. Leave aside for 45 minutes.

2. Heat ghee in a shallow kadhai (the ghee should be approximately 25 mm.

(1") deep). 3.

Pour a spoonful of the batter into the hot ghee and deep fry over a medium flame. Cook on both sides till the malpua is golden brown.

4. Drain on absorbent paper.

5. Repeat steps 3 and 4 for the remaining batter.

6. Serve hot, garnished with pistachios.

Tips You will find coarsely ground wheat flour at some provision stores. You can use 2 tablespoons of semolina with 1 cup whole wheat flour (gehun ka atta) instead of coarsely ground wheat flour for the above recipe (less)