In a mixing bowl combine together singhare ka atta, grated mawa, powdered sugar and dry nuts, mix them well, preserve some almonds and pistachios for garnishing

Now by adding milk little by little make a smooth medium thick batter, cover and keep it for 3 - 4 hours

Make sugar syrup, cook sugar and water on low heat, stirring in between, until becomes one string consistency, add saffron strands

After 3 - 4 hours uncover the batter and start making the malpuas, heat oil in a flat bottomed pan, first on high heat,then make the heat medium

Now with the help of a laddle take the batter and pour in the hot oil, very gently, do not shake your hands, put 1 - 2 malpuas at one time

Fry them, by turning them at regular intervals, until becomes light brown, then take them out and put directly in the warm sugar syrup

Soak them for 2 minutes, then rake them out, in this way make all the malpuas

Arrange them in a serving platter and garnish with rebdi, pistachios, almonds and saffron strands, serve some rabdi separately if anyone likes to have more

A perfect sweet for monsoon, as sawan has also started, they can be consumed during fasting too