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Ingredients:

Malpua-
1 cup wheat flour,
1 tbsp milk powder,
1 tbsp sugar(or as per taste),
Milk to make the batter.
Ghee for frying,
Rabdi

Decoration-
2 tbsp khoya,
1 tbsp powdered sugar,
1 tbsp fresh cream(or as per taste),
1 tbsp milk powder,
Milk to mix these ingredients,
Icing cone,(or use a handmade cone made out of plastic bag)
Sliced dryfruits,
Kesar,
Silver warakh.

Method:
In a bowl mix all the ingredients of Malpua except ghee and rabri to form a dropping consistency(same as the batter for pakoda). Heat ghee in a kadhai and make small size malpuas. Fry them at a golden brown colour. In a flat bowl, arrange the malpuas and pour rabdi over them, enough to dip them in it. Keep these malpuas dipped in the rabdi for atleast 15-20 minutes.

For decoration – In a flat dish mix khoya, milk powder, powdered sugar, fresh cream and milk. Mix it tll a smooth paste is formed. Fill this mixture in the icing cone.
By now the malpuas must have become soft and spongy. Arrange them in serving bowls, each malpua in a bowl and put silver warakh on it. Using the icing cone, make attractive design on each malpua and further garnish them with the sliced dryfruits and kesar.