To prepare the sugar syrup- place water in a pan over medium flame. Add sugar in it and stir until fully dissolved. Then add 2-3 tsp milk and stir again, after a few minutes remove the scum that rise to the top. Once the sugar syrup is thick, remove the pan from the flame,add saffron.
keep aside.
Mix semolina, maida, khoya,dessicated coconut, baking powder, cardamom powder and milk well to get a pouring consistency. Once the batter is ready, keep it aside for at least 5 minutes.
Now heat ghee in a pan over low flame. Pour a ladleful of the mixture and spread evenly like small pancake. Keep the flame low and cook till it is light brown on both sides. Remove the cooked malpua and drain the excess ghee.
Drop the malpua in sugar syrup and allow it to soak for 10 minutes. Repeat the same with the remaining batter. Drain the malpuas from the syrup, garnish with glazed cherries,dessicated coconut,pistachios and cashew-nut halves. serve hot.
