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This event is optional and not firm-mandated.

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Malpua

Adapted from Nahi Jalan; Makes 15 pancakes

Batter

1 cup all purpose flour

¼ cup semolina flour

2 tbsp whole milk powder

1 tsp fennel seeds

½ tsp ground cardamom

Pinch of ground black pepper

2 tbsp plain yogurt

1 cup milk

½ cup ghee

⅛ tsp baking soda

Syrup

1 cup sugar

¼ tsp cardamom seeds or 2 - 3 smashed cardamom pods

¼ tsp saffron threads

2 tsp milk

Garnish

2 tbsp blanched and slivered almonds

2 tbsp pistachios, finely chopped

1. For the pancakes: combine the flours, milk powder, and spices in a large bowl. Stir in the yogurt and gradually add enough milk, while stirring, to form a smooth pourable batter. Set aside at room temperature for 30 minutes, while you make the syrup.

2. For the syrup: combine the sugar, cardamom, and ½ cup water in a medium skillet. Bring to a boil and then reduce to a simmer and cook until syrupy, about 8 minutes, Keep warm. Meanwhile, soak the saffron in the milk in a small bowl.

3. Heat 2 tbsp ghee in a large skillet over medium-high heat. Meanwhile, add the baking soda to the pancake batter and mix well. Once the ghee is hot, add dollops of the batter (2-3 tbsp each) to the skillet; it should spread like a pancake. Reduce the heat to medium and fry until golden brown, about 2 minutes. Flip and cook until golden brown, about 2 minutes more, then transfer to a paper towel lined plate. Make only 4 pancakes at a time to maintain the heat of the ghee. Repeat with the remaining batter, adding more ghee as needed between batches (let it become before adding batter).

4. To serve: Add the saffron milk mixture to the warm syrup. Use tongs to dip and coat the pancakes in the hot syrup and transfer to a serving platter; sprinkle with almonds and pistachios.