You are here: Home > Occasion & Party > Occasion > Holi recipes > Malpuas Malpuas by Tarla Dalal Malpuas are rich, soft deep fried pancakes which are soaked in saffron flavoured syrup and eaten warm topped with rabdi or just chopped almonds and pistachios. Traditionally malai malpuas are made from thickened milk or rabdi but this recipe is of instant malpuas using cream. You will find it easier to cook these malpuas on a non-stick pan, smearing the malpuas with enough ghee whilst cooking. 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Cooking Time: 20 mins. Total Time: 25 mins 12Makes 12 malpuas. Show me for servings Ingredients For the malpuas1 cup (200 grams) fresh cream4 tbsp plain flour (maida) ghee for fryingFor the saffron syrup1 cup sugar a few saffron (kesar) strands2 tbsp milk2 tsp rose water (optional)For the garnish2 tbsp chopped dried fruits1/2 cup Instant Rabdi Method Main ProcedureFor the malpuasFor the malpuasMix the cream and flour into a batter. Smear very little ghee on a frying pan and spread a small amount of the batter on it.Fry on both sides using a little ghee until golden brown. Drain on absorbent paper. For the saffron syrupFor the saffron syrupDissolve the sugar in 1 cup of water and simmer for 5 minutes to make a syrup of 1 string consistency. Warm the milk in a small bowl, add the saffron and rub until the saffron dissolves. Add to the syrup. Skim off any impurities that float on top using a slotted spoon. Add the rose water and keep the syrup warm. How to proceedHow to proceedSoak the malpuas in the warm saffron syrup for 2 to 3 minutes and drain. Garnish with dry fruits. Serve warm, topped with rabdi. Malpuas Video by Tarla Dalal