Today I will be making malpuas. This is a classic dessert Indian version of pancake topped with flavored rabri. Rabri is a boiled reduced milk. This is a mouthwatering dessert made for festive occasions. This recipe will serve 3. To make malpuas we will need: 2.5 cups of milk 1/3 cup of all purpose flour (maida or plain flour) 1/3 cup of sugar 2 tablespoons of clarified butter (ghee) 1/2 teaspoon of crushed cardamom 2 tablespoons of sliced pistachios (pista) for garnishing. We also need, about 1/3 cup of water for the batter. To make malpua first I will boil the milk and reduce it to half and this is known as rabdi. Then I will make the batter using part of the rabdi. Leave it for about 4-5 hours and then make like a small pan cakes. Top it with remaining rabdi and garnish with pistachios. Malpuas are ready. Enjoy it. Let’s get started. First I will boil the milk over medium high heat. I always like to use the heavy bottom pan to boil the milk. First wet the pan, little bit. It helps milk not to burn. Boil the milk over medium high heat. Milk is boiling. Now I will reduce the heat to medium. And it should take about 10-12 minutes. Do stir it in between, especially cleaning the sides. This has been about 15 minutes. And rabri is ready. As you see it has thicken quite a bit. So now I am going to take this out and I will use part of it to make batter. Now I am ready to make the batter. As you see rabri is about 1 cup. So now I will add the cardamom powder. And mix it well. And I will use little more than half a cup of rabri to make the batter. So let’s make the batter. Flour And 4 tablespoons of sugar Mix it well. And now put the rabri. And mix it well. Add the water, slowly. Because we want to make a smooth batter. And it should be consistency of pancake mix. This looks good. Now this batter should rest for about 4-5 hours before we are ready to make the malpua. So I already have the batter ready. which I made this morning. So we will use this to make the malpua. As you see it has became more smooth. I am ready to make malpua. Heat is on, medium. Skillet should be moderately hot. So first I will oil the skillet. So I am making the small malpuas. So I can put 3 at a time. About 2 spoons. And just go around lightly. It’s about 2.5 – 3 inch diameter. And of course you can make the size you want. As you see it has started drying up. So just wait for another minute. And put about 1/4 spoon of clarified butter. And just go over, so it’s all over. Evenly. And I can see little bit brown on sides so it’s time to turn them. They are looking very good. They should be golden brown both sides. So turn them over if they are ready. They are looking very nice so I am going to take them out. I am ready for the next batch. I am ready to serve the malpuas. They have really nice color and looking good. But before serving I need to garnish them with rabri. So here it goes. And add some pistachios. Gives a very nice color and nice crunch. Looks great! Malpuas are looking delicious. This is a delicacy and classic desert from North India. Your friends and family will enjoy it. Thank you. Till we meet again, check out more recipes on manjulaskitchen.com. And also on Amazon look for my eBook. Thank you.