Rabri Malpua - Rajasthani,

Ingredients:

For Rabri:

500 ml Milk
1 tbsp Sugar
2 pods Cardamom
3 blanched Almonds
3 skinned Pistachios 
3-4 Saffron strands

For Malpua:

1 cup boiled Whole milk
1 cup Sugar
1 tbsp Plain flour
1 tbsp fine Wheat flour
1/4 tsp Saffron strands- rubbed in 1 tsp hot milk
A pinch Potassium metabisulphite
A pinch Soda bicarbonate

Method:

For Rabri:

1.Soak the saffron strands in 1 tsp hot milk and keep aside.
2.Sliver thinly the pistachios and almonds.Peel and powder the cardamom seeds.
3.Mix the cardamom powder int dry fruits and rub the saffron until gets dissolved in milk.
4.In a deep-bottomed pan, add the milk and bring to a boil.
5.When starts boiling, reduce the heat and boil until reaches to two third of its original volume.
6.Add the remaining ingredients to the milk and boil for another 3-4 minutes.
7.Remove from heat and chill for 1-2 hours.
   
For Malpua:

1.In a bowl, add the sugar, potassium metabisulphite and half cups of water, stir well.
2.Add the saffron strand mixture and bring to a boil.
3.Simmer the mixture for 3-4 minutes until syrup becomes lightly sticky and keep aside.
4.Mix the flours with soda and milk into smooth thin paste.
5.Cook the malpua for 2-3 minutes on both side until well cooked.
6.When done,slide the malpua into hot sugar syrup and keep aside for 1-2 hours.
7.Place the malpua over serving dish and pour 1 spoonful of chilled rabri.
8.Serve chilled.