singhare ka atta/chestnut flour • grated mawa • powdered sugar • finely chopped nuts like pista, badam, chironji • Milk as required to make the batter • Oil or ghee for deep frying • sugar • water • A strands of saffron • rabdi for garnishing
sooji (semolina) • maida (Plain flour) • fresh grated coconut • brown sugar for the malpua batter • fennel seeds • milk as required • evaporated milk • sugar to taste for the instant rabri • ghee for shallow frying • brown sugar for the syrup • cardamom powder • cardamoms •