Ravinder Bhogal served up delicious Saffron Malpua with No Churn Pistachio Ice Cream on Sunday Brunch.

The ingredients for the syrup: 250g caster sugar, 150ml water, a fat pinch of saffron threads, 4 green cardamoms, bruised and 1 tablespoon lemon juice.

For the pancakes: 175g plain flour, 50g whole milk powder, 1 tablespoon caster sugar, ½ teaspoon ground cardamom, ½ teaspoon baking powder and 350ml water.

For the Pisctachio Ice Cream: 450g tin condensed milk, 150g pistachio paste and 300ml double cream.

Nibbed pistachios to garnish.

See recipes by Ravinder in her book titled: Comfort and Joy available from Amazon now.