Fresh rose petals:- 10
Rose syrup:- 1 tablespoon
Rose sherbet:- 8 tablespoons
Candied rose petals (gulkand):- 3 tablespoons
Refined flour (maida):- 4 tablespoons
Whole wheat flour (atta):- 3 tablespoons
Milk powder:- 3/4 cup
Soda bicarbonate:- 1 teaspoon
Baking powder:- 1 teaspoon
Yogurt whisked:- 5 tablespoons
Ghee:- for shallow frying
Hung yogurt:- 6 tablespoons
Put refined flour, wheat flour and ½ cup milk powder in a bowl. Add soda bicarbonate and baking powder and mix well. Add yogurt and rose syrup and mix well. Add ¾ cup water and mix to make a smooth batter. Set aside for 10-15 minutes.
Heat ghee in a non-stick pan.
Pour a spoonful of batter into hot ghee and spread it slightly to make a malpua and shallow-fry, turning sides, till a light brown on both sides. Cook some more such malpuas.
Mix 8 tbsps hot water and rose sherbet in another bowl.
Mix hung yogurt, remaining milk powder and candied rose in a third bowl. Finely chop rose petals, reserve some for garnish and add the rest and to the candied rose mixture and mix well.
Dip the prepared malpuas in the rose sherbet till well coated.
Place one malpua on a serving platter, spread candied rose mixture over it, cover with another malpua and top with some more candied rose mixture. Repeat this process once more. Similarly make more portions.
Garnish with reserved rose petals and serve immediately..