For the sugar syrup
Combine the sugar and ¾ cup of water in a broad non-stick pan, mix well and cook on a medium flame for 5 to 7 minutes or till the sugar syrup it of 1 thread consistency.
Add the rose water and switch off the flame.
Add the saffron-milk mixture, mix well and keep aside.

How to proceed
Combine the plain flour and fresh cream in a bowl and mix well till no lumps remain. Keep aside.
Heat a non-stick tava (griddle) and grease it lightly with little ghee, pour a little batter on a greased tava (griddle) and spread it evenly to make a 75 mm. (3”) diameter circle.

Cook on both the sides, using a little ghee, till it turns golden brown in colour.
Dip the malpua in the warm sugar syrup.
Repeat with the remaining batter to make 7 more malpuas.
Serve immediately garnished with almond and pistachio slivers.