Who is the Mal Malpia

Ingredients

• 1 cup split skinless green gram flour (dhuli moong dal ka atta) 
• 1 cup refined flour (maida)
• ½ cup powdered sugar
• 1½ cups milk
• Saffron as required
• 1 cup sugar
• ½ teaspoon baking powder
• Ghee for deep frying
• Rabdi as required
• Dried rose petals
• Slivered almonds for garnish
• Blanched, peeled and slivered pistachios for garnish
• Silver varq for garnish

Method

1. Dry roast split skinless green gram flour in a non-stick pan till fragrant. Transfer into a large bowl and allow to cool completely.
2. Add refined flour, powdered sugar and milk and whisk till a smooth batter is formed. Add a large pinch of saffron and mix well. Cover and set aside for 4-5 hours.
3. To make sugar syrup, heat a non-stick pan, add sugar, a generous pinch of saffron and ½ cup water, mix and cook till one string consistency is reached. Keep the syrup warm.
4. Add baking powder to the batter and mix well. 
5. Heat sufficient ghee in a wide shallow pan on medium heat. Drop small portions of the batter at equidistance into the hot ghee and spread lightly to make a small disc. Deep-fry on both sides till golden and crisp. Drain on absorbent paper. 
6. Soak the malpuas in the warm syrup for 10 minutes and then drain.
7. Spread a little rabdi on a serving plate, arrange the malpuas over it and drizzle some rabdi over each malpua. Garnish with dried rose petals, almonds, pistachios and silver varq and serve.