1. Dissolve kesar in 2 tbsp warm milk.
2. Add water to jaggery.
3. Keep it for boil.
4. Boil till jaggery melts completely.
5. Take off from fire and let it cool completely.
6. Add flour to the jaggery water.
7. Stir it well so that no lumps are formed.
8. Add more water if required to bring it to the pouring consistency.
9. Beat at least for 5 to 7 minutes so that the mixture becomes light and fluggy.
10. Add dissolved kesar to the mixture and keep it aside for 2 hours.
11. Place a deep frying pan with lot of ghee in it.
12. When it is heated lower the fire, gently put in 1 tablespoon of the ready batter into the heated ghee.
13. Fry to a golden brown colour on both sides.
14. While frying splash to make it porous and crisp.
15. Take out with a slotted spoon & place in a strainer so that the extra ghee drips down.
16. Thus fry all the Malpuas. They can be stored for a week or so.
17. Garnish each malpua with almonds and pistachios.

Makes: 15-20 Malpuas
Making Time: 1 hour
Shelflife: one week