Malpua with Rabri: Indian Saffron Pancakes & Cream

To prepare the Rabri, pour the Jersey milk into a wide, heavy-based pan like a karahi or wok. Bring to a boil over medium heat, then continue to simmer, stirring frequently and scraping down the sides to prevent browning. The goal is to reduce the milk quickly while maintaining its bright, creamy color.

Once the milk has reduced by about two-thirds (after roughly 20 minutes) and reached the consistency of double cream, stir in 25g of caster sugar. Cook until dissolved, then add the saffron (with its soaking milk) and rosewater. Transfer the cream to a bowl, let it cool, and then chill in the fridge.

For the Malpua batter, sieve the flour and salt into a bowl, then stir in the milk powder and fennel seeds. Create a well in the center and gradually whisk in the whole milk until you have a smooth batter with the consistency of double cream. Cover and let it rest at room temperature for 20 minutes.

Prepare the syrup by combining 250g of caster sugar with 300ml of water in a saucepan. Heat gently while stirring until the sugar dissolves, but do not let it boil yet. Add the pierced cardamom pods and simmer for 5 minutes. Remove from heat, stir in the saffron with its soaking water, and keep the syrup warm.