Malpuas Stuffed With Rabadi

Recipe by
Total Time:
30-45 minutes
Serves:4
Rated 3 based on 100 votes
3
Nutrition facts:240 calories,9 grams fat
Category: Festive Recipe
Cuisine: Indian Recipe
Difficulty: Easy

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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/