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1 litre - milk, full cream
6 tbsp - plain flour
1.5 tbsp - ghee for frying each malpua
16 - pistachios, sliced for garnishing
For the syrup:
6 - green cardamoms, peeled and powdered
15 strands - saffron
1.5 cups - sugar
2 cups - water.
How to Make Rabdi Malpua
Boil the milk. After a boil, simmer and continue boiling till the milk reduces to little more than 1/2 litre (the consistency should be that of a rabdi). Strain it and cool.
For the malpua:
Take about 4 tbsp of the rabdi in a bowl, add one heaped tbsp of flour to it and mix well.
Lightly heat 1.5 tbsp ghee on a non-stick tawa and pour the rabdi mixture.
Spread it evenly in a circular shape, make sure the malpua is not too thin.
Fry on a low flame, turning the malpua on both sides till it is golden in colour.
Make the remaining malpuas in a similar way.
For making syrup:
On the adjoining gas burner, boil the water.
Add sugar, cardamoms and saffron.
Boil the water till you get a syrup of one-thread consistency.
Soak the prepared malpuas in the sugar syrup.
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