Thandai Malpua With Strawberry Compote

Preparation of malpua batter: Soak the saffron in the hot milk for 10-15 minutes. Mix the flours,semolina and thandai masala powder together in a bowl. Add milk, water, saffron milk and yogurt to the flour mixture.

Mix well to form a thick batter. Cover and let the batter rest for 30 minutes.

Preparation of the sugar syrup: Mix sugar and water in a pan and put it over low to medium heat. Mix till the sugar melts.

Lower the heat and let the mixture simmer for 5-7 minutes. It will become a little thick. Take the pan off the heat. Add saffron strands, orange rind and orange juice. Mix well. Leave the syrup on the side till required.

Preparation of the strawberry compote: Mix chopped strawberries and juice in a pan. Put the pan over low heat and let the strawberries cook till they become soft. Remember to stir the mixture so that it does not stick to the bottom of the pan.

Remove the pan from the heat and roughly mash the strawberries. Add sugar if the strawberries are sour. Mix well. Keep the compote on the side till required.

Preparation of the malpuas: Add the soda bicarbonate to the batter and mix it well. I used a mini pancake pan, but you may use any non stick frying pan. Heat the pan over low heat. Also heat the syrup so it becomes a bit hot.

Add a few drops of ghee into the pan. Pour about 2 tbsp of the batter gently into the hot pan just the way we make pancakes. Let the base cook till its golden brown. Flip the malpua over and cook till it becomes light golden brown.

Remove the malpua from the pan. Dip it into the hot syrup and remove it. Put the malpua on a serving plate. Repeat steps 4-10 till all the batter is used up.

To serve the malpua: Top each malpua with a tsp of the compote. Sprinkle some chopped nuts over it and serve.