Maalpua

Boil milk in heavy bottom pan over medium high heat till it reduces to about 1 cup, stir the milk continuously and keep scrapping the sides. Add the cardamom and mix. This should take about 15 minutes after milk comes to boil. This is known as rabri. This will be used for garnishing.

Put sugar and water in a pan and bring to a boil. Make one-string sugar syrup keep aside.

In a bowl mix atta/maida and malai and milkmake a smooth batter of pouring consistency with the help of milk. Keep the batter for about one hours before making the malpua.

Heat ghee in a wide mouthed flat-bottomed kadai. Pour a little batter in ghee to form a shape of pua. Pour hot ghee over it and turn over. Malpua should be golden brown on both sides. When both sides are properly done, drain and immerse in the sugar syrup.

Set the malpuas in serving plate and pour about 1 teaspoon of reduced milk /rabri over it and garnish with pistachios.