Malpua with Rabri (Indian Pancakes with Saffron and Rosewater Cream)

Ingredients:

For the rabri (rosewater cream):
1l (4 cups) full-cream Jersey milk
25g (1 oz) caster sugar
¼ tsp saffron threads soaked in 1 tbsp milk
1 tsp rosewater

For the malpua (pancakes):
75g (2/3 cup) plain flour
¼ tsp fine salt
75g (2/3 cup) whole milk powder
1 tsp fennel seeds
250ml (1 cup) whole milk
ghee, for shallow frying

For the cardamom and saffron syrup:
250g (1 ¼ cups) caster sugar
6 green cardamom pods, pierced
½ tsp saffron strands, soaked in 4 tbsp warm water for 1 hour

To serve:
25g (1 oz) pistachios, chopped
dried rose petals (optional)

Method:

For the rabri, heat the milk over medium heat, then boil until it reduces to a cream-like consistency. It’s best to use a wok, karahi or a sturdy cast iron casserole (Dutch oven) for this – you want the milk to reduce quickly so that it retains its creamy colour without browning. Stir continuously, scraping down the sides of the pan as it cooks.

After about 20 minutes, the milk will have reduced by two-thirds and will have the consistency of double cream. Stir in the caster sugar and continue cooking until the sugar has dissolved. Add the saffron strands along with the soaking milk and the rosewater. Spoon the cream into a bowl and set aside to cool completely, before transferring to the fridge.
For the malpua batter, sift the flour and salt into a medium bowl and mix in the milk powder and fennel seeds. Form a well in the centre of the flour and whisk in enough milk to make a smooth batter – aim for the consistency of double cream. Cover and set aside to rest at room temperature for 20 mins.

For the syrup, combine the sugar in a pan with 300ml (1 ¼ cups) water, heat gently, stirring, to dissolve (do not let the water boil). Add the cardamom pods, then simmer for 5 mins. Turn off the heat and gradually stir through the saffron along with its soaking water. Cover the pan and keep the syrup warm while you prepare the pancakes.

Heat enough ghee in a deep-sided frying pan to create a depth of 3cm (1 in) when melted. Whisk the batter – it will have thickened slightly and should now have a coating consistency. Add a little more milk if too thick.

Once the ghee reaches 130°C, or when a cube of bread dropped in browns in 1 min, carefully drop in tablespoons of the batter, leaving room for them to spread. Each pancake should be about 7cm (3 in) in diameter when it spreads. Take care not to overcrowd the pan.
Cook the pancakes in batches for 2-3 mins. Once the batter has set, increase the heat slightly, and continue cooking until the pancakes are golden. Remove from the oil using a fish slice and drain on kitchen paper.

Add the hot pancakes to the warm syrup in batches, letting them steep for 2-3 mins. Drain the pancakes, then transfer to a serving plate and cover to keep them warm. Repeat the process with the remaining batter and syrup – there should be 14-16 small pancakes.

Spoon any extra saffron and cardamom syrup around the pancakes and top each with a generous helping of chilled rabri. To serve, scatter with chopped pistachios and rose petals, if you like.