1 litre Milk
2 tbsps Refined flour (maida)
Oil for frying
15 Almonds
15 Pistachios
1½ cups Sugar
1/2 tsp Saffron
1/2 tsp Green Cardamom Powder

Blanch the almonds, peel and cut into slivers. Cut the pistachios
in slivers. Boil milk in a thick-bottomed pan. Simmer, stirring
continuously, till it is reduced to one-third of its original
volume. Add one and half cups of water to sugar. Bring this to a
boil and then simmer for some time to make sugar syrup of two
string consistency. This takes about fifteen to twenty minutes on
medium heat. Add saffron and keep warm. Add sifted flour and
cardamom powder to thickened milk. Mix well to prepare a batter
of pouring consistency. Heat oil in a flat shallow frying pan.
Put a ladleful of batter in the pan. Cook on medium heat for
three to four minutes. Fry on both sides till light brown. Dip it
in saffron flavoured sugar syrup. Serve hot or cold with Rabdi,
garnished with almond and pistachio slivers.