1 ltr Milk
1/4 cup + 1 tbsp all purpose flour/Maida
Ghee for deep frying
1/2 cup sugar
Few saffron strands
1/2 tsp cardamom powder
Boil milk in a pan on low flame till it reduces to one third. Once it cools down, add all purpose flour and whisk to ensure there are no lumps in it. Add few strands of saffron and 1/4 tsp cardamom powder, this makes the batter ready. For fermentation, cover and keep it in a warm place for 5 to 6 hours.
In a pan, add sugar, 1/4 cup of water and few saffron strands. Heat the pan on low flame and stir to dissolve the sugar. Cook till one string consistency is achieved in the sugar syrup. Switch off the flame and add ¼ tsp cardamom powder.
Heat ghee in a wide mouth flat-bottomed pan at medium flame. Pour 1 tbsp batter to form a pancake. Pour hot ghee and turn it over. When both sides are fried (turns golden), drain it and then immerse in the sugar syrup. Garnish with slivered almond and pistachios. Serve warm for best taste.