Malpua

What to get ready

• Flour 1.1 lb
• Mawa dry condensed milk 11.3 oz
• Fresh milk 3 ⅓ cups
• Sugar 1.3 lb
• Cardamom 0.7 oz
• Ghee 1.3 lb
• Saffron threads 0.8 g
• Pistachios 4.2 oz

Method

1. 1 Beat mawa with milk and flour until a thin paste is formed, then let it ferment naturally for 4 hours.
2. 2 Four hours of fermentation is the step to make the dough for the porous, airy crust; the freshly mixed dough makes the cake dense like a donut.
3. 3 Cook sugar with 150 ml of water, cardamom, and saffron for 8 minutes to make a syrup, then keep warm.
4. 4 Pour a ladleful of batter into the pan of medium-hot ghee butter, but do not spread it out; let the batter spread on its own to form a plate.
5. 5 Fry for 2 minutes on each side until the edges are crispy and brown, while the center remains soft.
6. 6 Dip the hot pastries into the warm syrup for 2 minutes, then remove and sprinkle with pistachios.

With an appliance

• Air fryer 49 min

  Replace steps 4 and 5: spray oil and pour the batter into a shallow, round mold that has been greased with ghee, air fry at 180 degrees for 8 minutes, flip at the 5th minute to brown the edges while keeping the center soft; step 6 still involves soaking in warm syrup.