Ingredients

• For the malpuas:
• 1 cup - whole wheat flour
• 1/2 cup - jaggery, grated
• 1/2 tsp - fennel seeds
• 1/2 tsp - cardamom powder
• ghee or butter for cooking
• 1 cup - warm water
• For rabadi:
• 1 cup - reduced fat milk
• 1 cup - low fat paneer
• 1/2 cup - fat free condensed milk (you can use sweetened condensed milk as well)
• 1/4 tsp - cardamom powder
• a few strands - saffron
• 1 tsp - ghee
• 1 tbsp - rose water
• pista

How to Make Malpuas Stuffed With Rabadi

• For the malpuas: Dissolve the jaggery in 1 cup warm water and mix till it dissolves.
• Remove dirt/scum if any.
• Once dissolved, add it to the dry ingredients.
• Mix it well till well combined.
• Heat a non-stick pan, grease it with ghee and pour out to make small pancakes.
• Turn it around after 3-4 min - till golden brown. For the rabadi:
• Mix all the ingredients together in a heavy bottom pan and simmer for 10-15 min.
• Its done when it starts thickening and comes together as one lump.
• The last step is to layer the rabadi between the malpuas and serve it hot.
• Garnish it with pista or any other nuts of your choice.
• Recipe courtesy: Dhivya Karthik
• http://chefinyou.com/