Malpua with Rabdi

Ingredients

Sugar Syrup:

• 1 cup Water

• 2 cups Sugar

• 1/2 tsp Cardamom powder

• 1 tbsp Rose water

Malpua:

• 1 cup Flour all purpose (maida)

• 2 1/2 cups Khoya

• 3/4 cup Semolina Fine Grain (Sooji)

• 6 1/2 tbsp Corn Starch

• 1 1/2 cup Water

• 1 tbsp Saffron water (strong)

• 1 tbsp Fennel Seeds

• 1/2 tsp Cardamom Powder

• Syrup consistency to be 1 string

• Oil for frying

Rabri:

• 1 liter milk (full fat) (reduce to 400 ml)

• 1/3 cup sugar

• Rose water – 1 tbsp

• a pinch Cardamom powder

• 2 tsp Fennel seeds (optional)

Instructions

1. For sugar syrup, take water and add sugar. Keep cooking till it becomes a single string consistency.

2. Add rose water to it. Flavour the syrup with cardamom powder.

3. In another bowl add khoya, all purpose flour and semolina. Add cornflour and water and mix it. Using a whisk to beat the mixture. Add saffron to this. Add fennel seeds, green cardamom and mix.

4. Heat oil in a pan and spoon the batter. As they cook, they will start floating. At the stage cook in a high flame.

5. Take the Malpua out and soak in sugar syrup for 10 mins. After that plate the malpua.

6. For Rabri add full fat milk in a pan and cook till it thickens. You can add condensed milk to this or sugar. Add cardamom powder and fennel seeds to it. Give it a nice stir.

7. Cool the Rabri and serve with the malpua.

This article uses material from the article “Malpua with Rabdi”, which is released under the Creative Commons Attribution-Share-Alike License 3.0.