In a large bowl, combine all dry ingredients like all-purpose flour, almond meal, milk powder, spices, and mix.

Stir in the milk and sugar and mix well. There is should be no lumps. The batter is not too thick, its slightly runny. It should not spread too much when you fry it.

Let is rest for 15 mins.

Shallow fry - Take ghee or a combination of ghee and oil in a shallow pan on medium high heat. Once the the ghee is hot, spoon some batter of malpua in the ghee carefully. Unlike pancakes, this batter should be slightly runny.

Once the edges look golden and crisp, flip them and cook them on the other side. Finish with all the remaining batter. Remove the fried pancakes on cooling rack.

Meanwhile, make sugar syrup. In a deep pot, add sugar water and cardamom, saffron and bring it to boil until it resembles syrup. Its not a thick syrup. You should be able to dip each malpua in sugar syrup. But make sure all the sugar is melted and extra water is evaporated.

Dip the malpua one by one in warm syrup for 30 seconds- a minute.

Garnish it with nuts, rose petals etc. You can serve it now, with

In a deep pot on medium heat, add milk, sugar, almond meal and simmer it until it thickens and reduces. Keep stirring in between orelse milk with stick to the bottom of the pan. Add cardamom powder. Once the rabdi thickens, it is done. Turn off the heat. You can always add more sugar, but all three layers will have some sugar so, remember that. Rabdi should be cool while serving.

Rest of the garnish can also be added, but reserve some for final serving.