Malpua

Batter - Mix a cup of All Purpose Flour, 1 tsp of Fennel Seeds, 3 to 4 crushed Cardamoms in a mixing bowl. Add 3 tbsp of Milk powder, 3 tbsp of Yogurt and mix into a thick batter with ½ cup of Water. Allow the batter to rest for 30 minutes.

Blanch a tbsp of Almonds and Pistachios in hot water for 20 to 30 minutes. Slice them and keep aside. 

Sugar syrup - Heat ½ cup of Sugar in ¼ cup of Water in a saucepan over low heat till the sugar melts. Make a ½ inch string or 1 string consistency. 

Malpua - Heat a tbsp of Ghee in a pan. Add 3 pinches of Baking Soda to the malpua batter and mix well. Lower the heat and taking 2-3 tbsp of batter at a time, gently pour into the pan making small pancakes. Fry till crisp and golden flipping the malpuas a couple of times. Immediately place them in the warm sugar syrup and after coating them, remove to a serving tray.

Optional - Pour 2 tbsp of Rabri on top and garnish with the chopped almonds and pistachios. 

Rabdi - Bring 1.25 lts of Milk to boil in a saucepan. Lower the heat and keep stirring in between till the milk is thickened and reduced. Add 2.5 to 3 tbsp of Sugar, stirring well till the sugar dissolves. Add 2 pinches of Crushed Saffron, a tsp of Rose Water, 2 tbsp of Almonds, Pistachios and crushed 5-6 Cardamoms. It will take about 1 hour for the milk to thicken on a low heat. Remove the rabri into a bowl.