Rabri: Reduce full-fat milk on low heat until thick, adding sugar, cardamom, and saffron.
Malpua Batter: 1. Mix khoya, flour, baking soda, cardamom powder and water a little at a time to form a thick, smooth batter.
Add the kesar‑soaked milk, then fold in the pistachios and poppy seeds. Cover and let rest for 5‑10 minutes.
Heat ghee, drop a spoonful of batter and spread it into a circle. The soda will make it puff slightly. Fry until golden and crispy on both sides.
Dip each hot malpua in the prepared kesar syrup for 1‑2 minutes, then remove and place on a plate.
Garnish with the remaining pistachios,keser thread, chopped almonds and rose petals , a sprinkle of poppy seeds.your crispy, fragrant Mawa‑Kesar Malpua is ready!
Serve topped with prepared rabri, nuts (pistachios), and rose petals.
