Indian Pancakes with Saffron & Rosewater Cream (Malpua & Rabri) Recipe

In a bowl, mix the flour, condensed milk, milk, baking powder, and cardamom powder to make a smooth batter.

In a small bowl, soak the saffron strands in 1 tbsp of warm milk for 5 minutes.

Add the saffron milk and rosewater to the pancake batter and mix well.

Heat oil in a pan over medium heat. Pour a ladleful of batter into the pan and spread it into a circular shape.

Cook until the edges turn golden brown, then flip the pancake and cook the other side.

Remove the pancake from the pan and place it on a serving plate. Repeat with the remaining batter.

In a separate pan, heat the condensed milk over low heat, stirring continuously, until it thickens slightly.

Remove from heat and let it cool. Once cooled, drizzle the saffron and rosewater cream over the pancakes.

Garnish with chopped nuts, if desired, and serve warm.