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.