To begin with Malpua With Rose And Saffron Syrup, pour the milk into a saucepan and let it boil. Switch off the heat when it reaches the boiling point.

Add semolina/suji to the milk and mix well. Let it stand for 15-20 min and again mix it properly.

Add flour, sugar and mawa, mix well. Grate the mawa/khoya before adding to the mixture.

Add crushed fennel seeds, cardamom seeds and raisins and mix it gently. Cover the mixture and let it stand for at least an hour.

The next step is to make the syrup. Add measured amount of sugar and water in a saucepan and let it boil. As the sugar dissolves completely, lower the heat to medium.

Add cardamoms, saffron and rose to flavour the syrup. Keep the syrup hot.

Now to make the pancakes/malpuas, heat sufficient oil in a deep fry pan for frying. As the oil is heating up, beat the batter really well. Add baking powder to the batter just before frying.

Once the oil is hot, reduce it to the lowest point. Next, take a ladle full of batter, pour it gently into the oil and do not touch.

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

Deep fry till nicely brown. The edges should start to get crispy but the centre still be a little soft. Drain the pancakes on tissues.

Dip it in the hot rose and saffron syrup.

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. Serve with cold rabri on the side.

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.