Recipe

Instructions:
Preparation of Rabdi (Reduced Milk):
1)   Prepare the Kadai:
Take Clarified butter - ½ spoon
Use a brush to spread clarified butter on all sides of the iron kadai.
2)   Heat and Reduce Milk:
Milk - 1 liter
Heat the full-fat milk on a slow to medium gas flame until it begins to emerge due to heat.
Adjust the gas flame to medium once the milk emerges.
Stir continuously until the milk reduces to 1/3, approximately 15 to 20 minutes.
Turn off the gas and transfer the heated milk to a bowl. Let it cool down to room temperature.
Preparation of Chasani (Sugar Syrup):
1)   Prepare the Sugar Syrup:
Sugar - 1 cup
Water - 1 cup
In a pan, combine sugar and water.
Once the sugar has melted, turn the gas flame down slowly.
2)   Add Saffron and Boil:
Saffron - A little
Add the saffron when the sugar has melted.
Adjust the gas flame between medium and high and let it boil for 1 to 2 minutes.
Check for bubbles on the top by placing a small amount on a plate and cooling it for 30 seconds.
Turn off the gas and let the Chasani cool down.
3)   Mixing and Frying the Malpua:
Prepare the Malpua Batter:
All-purpose flour - ¾ (1/2 cup while mixing) cup (general measurement = 50 to 60g)
Add the all-purpose flour bit-by-bit to the cooled Rabdi, mixing properly with a whisker.
4)   Frying the Malpua:
Another iron kadai specialized for Malpua
Oil - 4 to 5 Tablespoons
Heat oil in the kadai over medium to slow gas flame.
Portion the batter into the kadai with care, using a large spoon.
Fry until golden brown on both sides, flipping when necessary.
Repeat the process for the remaining mixture.
Finishing and Garnishing:
1)   Dipping in Chasani:
Dip the hot Malpua in the slightly hot Chasani.
Let it soak in the Chasani for 15 to 20 minutes.
2)   Straining and Garnishing:
After soaking, place the Malpua on a strainer to remove excess Chasani.
Repeat the process for the remaining Malpua.
Garnish with pistachio and rose petals.
Tips:
Evenly spread clarified butter in the kadai before starting.
Heat milk gradually over a slow to medium flame, stirring continuously.
Stir sugar and water until dissolved before adding saffron.
Gradually add flour to Rabdi for a smooth batter.
Fry Malpua in hot oil over a medium to slow flame, flipping until golden brown.
For taste, dip hot Malpua into slightly heated Chasani for 10 to 15 minutes.
Strain excess Chasani before garnishing with pistachios and rose petals.
Cautions:
Handle hot oil carefully to avoid burns.
Before serving Malpua, let it cool somewhat to prevent burns.