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In a heavy pan, put together sugar, water, cardamom powder and the saffron
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Bring to a boil on high heat.
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Once it starts boiling, switch to medium heat and let simmer until the syrup thickens – about 15 minutes
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At this point do a consistency check -What you want is a single thin string consistency
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Stir the syrup with a spoon and then lift the spoon up – lift a tiny amount of the syrup with your forefinger and press the forefinger to your thumb.
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Now gradually separate the thumb and the forefinger – if the sugar syrup is of ‘one string’ consistency, you should be able to see a single string between your thumb and forefinger. You do not want a thick string for the Malpua.
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Once you achieve this consistency, your sugar syrup is ready.
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Add in three to four Tbs of water to this, bring to a quick boil and keep this warm until further use.