By Vijaya Selvaraju
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  • 1 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground fennel
  • 1/4 teaspoon salt
  • 1/2 cup sweetened condensed milk
  • 1 cup granulated sugar
  • 1/2 cup water
  • 1 pinch saffron threads
  • Canola/vegetable oil for deep frying


  • Slivered pistachios
  • Edible flowers
  • Saffron threads


  1. In a bowl whisk together flour, baking powder, cardamom, fennel, and salt. Add condensed milk and milk, and whisk until a creamy homogenous batter forms.
  2. In a medium saucepan heat water, sugar, and saffron until sugar dissolves, and slightly thickens to a one string consistency. Remove from heat and keep warm. Fill a frying pan one centimeter up with oil and heat on medium. When oil is hot, gently pour 1/4 cup of batter into the pan, and cook for 1-1.5 minutes on each side until golden and crispy on the outside, and fluffy and cooked through in the middle.
  3. Place warm Malpuas directly into the warm saffron syrup, and flip to coat and saturate. Transfer to a serving dish and garnish with pistachios, colourful edible flowers, and saffron threads. Serve warm and enjoy! :)


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