Royal Malpua Recipe

Mix the flour, milk, and cream with a whisk.
Cover and refrigerate overnight.
Make the syrup by combining the sugar, 2 cups of water, and the cardamom pods in a pot.
Bring to a boil without stirring.
Lower heat and simmer 2 to 3 minutes, or until all the sugar dissolves.
Put syrup into serving bowl large enough to hold pancakes as well.
Heat the oil in a 10-12-inch skillet over a medium flame.
Pour in enough batter to make two 4 to 5-inch pancakes at a time.
Cook pancakes slowly so they get golden brown and crisp: As each two pancakes are done, lift them out and put them into the syrup.
Finish all the batter this way.
Adjust heat so as not to burn pancakes, and add more oil as you require it.
There should be about 3 tablespoons of oil in the skillet constandy.
Malpua can be served either at room temperature or slightly warm.
Bring bowl of pancakes and syrup to table.
Each person should serve himself—only the pancakes, not any of the syrup.