To make Rabri Malpua, take a large mixing bowl and pour 3/4 cup of Maida into it. You can use Atta in place of Maida. If you’re making Malpua with Atta, then after mixing Suji, grind the mixture once and then proceed.

Add 1 tbsp fine Suji.

Add 1/2 tsp Elaichi Powder.

Mix everything well together.

Add 3/4 cup of Rabri. Alternatively, you can also use Khoya.

Mix well.

Add milk gradually to the mixture.

We will add as much milk until we get a running mixture consistency. In total, I added 1/2 cup of milk though in your case, it can differ.

In a Pan, take 3/4 cup water and 3/4 cup of Sugar.

Stir on low to medium flame to let the sugar dissolve and as soon as it comes to a boil, add 2 Whole Green Cardamom.

Add a few Saffron strands.

We will cook the mixture for 5 minutes after the boil. You can see that we need a sticky consistency of Sugar Syrup.

Keep the syrup aside. Take a Pan. Add refined oil or Desi Ghee.

As soon as the oil is heated, pour a ladle of batter into the Pan. Fry on medium to low heat.

As soon as one side gets cooked, turn to the other side.

Cook both sides until it gets a nice golden color.

Pour them in the sugar syrup and dip them for 2 minutes. The syrup should be slightly warm.

The Malpua is ready.

Take out the Malpua on a plate.

Serve the Malpua with Rabri. Enjoy!