Maida - 01 cup,
Mawa / Khoya - 01 cup,
Milk - 02 cup,
Desi Ghee - 08 tablespoons,
Fennel - 02 teaspoons,
Baking Soda - 02 pinches.
Water - 04 cups,
Sugar - 02 cup
Saffron - 10-12,
Cardamom Powder - 1/4 tsp.
Milk - 02 cup,
Pistachio Barfi - 15 pieces,
Sugar - 04 tablespoons
Saffron - 01 tsp (soaked in water).
Boil the milk for the malpua. After this, add mashed barfi and sugar to it and cook while stirring.
When the milk becomes too thick, turn off the gas and allow it to cool. When cold, add saffron to it.
Now it's our turn to make sugar syrup. For this, heat water, sugar, cardamom powder and saffron on a high flame. Heat it until a wire syrup is formed. Once the syrup is formed, take it off.
To make Malpua, first heat the milk lukewarm in a pan. Then add grated mawa / khoya and whisk it. Keep in mind that there should be no lumps in this mixture.
When they are mixed well, then add half the maida in it and beat it well. Then add half the flour and beat.
This mixture is neither too thin nor too thick, otherwise Malpuay will not become good. Do this work very carefully. Because it is very important part of the method of making malpua.
Now add fennel and baking soda to the mixture and mix again. (If you want, you can also use mixi for this.)
Now put native ghee in a non stick pan and heat it. When the ghee is hot, put two spoons of Malpua in the slurry pan and spread it in the circle. Fry the poo until it turns brown and then take it out and keep it in a vessel.
After all the Malpua are made, soak them in sugar syrup for 2 minutes. After 2 minutes take out the Malpua and serve it with Rabdi.