For Syrup:

2 cups plain flour or maida
2 1/2 cups sugar
2 cups water

1 tbsp Milk
A few strands of saffron  1/4 tsp. green cardamom powder

For Malpua (Malpudas):
4 cups milk or 1 cup unsweetened condensed milk

1/4 tsp. baking powder
Ghee or oil for deep frying.
1 tbs pistachio nuts or pista, sliced or chopped

For syrup:
Put sugar and water in a vessel and boil. When sugar dissolves, add milk.

Boil for 5 minutes till scum forms on top. Strain and return to fire. boil till 1 thread consistency is achieved.

Add cardamom powder, saffron strands and mix. Keep aside.

For Malpua (Malpudas):

Boil milk until reduced to 1/4th. Use a heavy bottomed pan and stir frequently. Cool and beat milk, until smooth. You can use tinned, unsweetened condensed milk instead.
Mix flour and baking powder. Make a batter by adding cooled milk to the flour. It should be like pancake batter, a pouring consistency.

Leave aside for 10-20 minutes.

Heat 2 tbs. ghee or oil in a flat frying pan. Pour in circular movements into the ghee to form a small pan cake, so that you get flat circle of approx. 3 inch/8cm. diameter. Fry until golden on both sides and make sure it doesn't get too crisp.

Lift out, drain oil and drop them in the syrup for 10-15 minutes. Remove from syrup, Arrange on a serving plate and garnish with pistachios.

Serve warm with rabri, whipped cream or vanilla ice-cream