Method

Make sugar syrup: Combine sugar and water in a pan and bring to a boil. Add a pinch of saffron and 1 tsp rose water. Cook until slightly sticky — one-string consistency (touch a drop between thumb and forefinger; a thin string forms when pulled apart). Keep warm on low heat.
About 10 min
Tip: The syrup should be warm when the malpuas are added — not cold, or the malpua will not absorb it properly.
Make the batter: Crumble khoya into a bowl. Add flour, sugar, fennel seeds, cardamom, and milk. Whisk to a smooth, slightly thick batter — the consistency of thick pancake batter. Rest for 5 minutes.
About 10 min
Tip: The batter should not be too thin — it needs to hold its shape when poured into hot oil.
Fry and soak: Heat ghee or oil in a wide pan to 165°C. Pour a small ladle of batter (about 50ml) into the hot fat — it will spread into a round. Fry for 2 minutes until the bottom is golden and lacy at the edges. Flip carefully and fry 1 more minute. Remove and immediately slide into the warm sugar syrup. Let soak for 1–2 minutes, then transfer to a plate. Garnish with chopped pistachios, saffron, and a drizzle of the remaining syrup. Serve warm with rabdi (condensed milk cream) if desired.
About 25 min
Tip: The key to malpua's texture is the immediate immersion in syrup while still hot — this creates the characteristic syrup-soaked, caramelised exterior.

Nutrition per serving (estimate)

Contains: gluten, dairy