Kesariya Malpua

In a mixing bowl take all purpose flour, and all ingredients except baking soda and ghee, listed under batter and mix well.

Add ½ cup water and begin to stir to a thick flowing batter without lumps.

Allow the batter to rest for 30 minutes.

Preparation of sugar syrup:

Heat sugar and water on a low flame and simmer this mixture.

Stir well so that the sugar dissolves completely.

Keep stirring on a low flame until you get a ½ inch string or 1 string consistency in the sugar syrup.

Switch off the flame.

The syrup needs to be kept warm.

Now heat ghee in a flat pan or griddle. While the ghee is being heated, add a pinch soda to the malpua batter and mix very well.

Lower the flame.

Now take a big ladle full of the batter and gently pour it in hot ghee.

Spread the batter lightly with the back of the spoon.

Make 2 to 3 malpuas at a time depending on the size of the pan.

Fry on a low to medium flame until crisp and golden flipping the malpuas a couple of times occasionally.

Drain them out when done and immediately place them in the warm sugar syrup.

Gently coat the malpuas with the sugar syrup with a spoon for a minute or two.

Remove them and place them in a serving tray or plate.

Prepare all malpuas in the same way and coat them with the sugar syrup.

Garnish with sliced dry fruits, cardamom powder and saffron strands and serve hot.