Mango Malpua

In a large bowl, combine mango pulp, flour (or maida), and semolina.

Slowly add milk to the mixture to form a thick, smooth batter. Be careful not to leave lumps in the batter.

Add cardamom powder and mix well.

Cover the mixture and let it sit for 15-20 minutes to allow the semolina to swell.

Now, combine sugar and water in a pan and heat it over medium heat.

Cook it until it forms a viscous syrup. A stringy consistency is not required; it should be as viscous as honey.

Add saffron to the mixture, turn off the heat, and let it simmer.

Now, heat ghee in a wide pan. Keep the flame on medium.

Carefully pour the batter into the center of the ghee with a large spoon. It will automatically form a round shape.

When the edges of the malpua begin to turn golden, flip it over and fry until the other side is golden.

After frying, remove the malpua and lightly press out any excess ghee.

Immediately dip the hot malpua into the prepared lukewarm syrup.

Let it steep for 2-3 minutes to absorb the syrup.

Take it out and garnish it with chopped pistachios or almonds and serve hot or cold.

Serving ripe mango malpua with cold rabri doubles its taste.