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1 litre - full fat
1/2 cup -
3 pods -
5 - almonds, blanched
3 - pistachios, skinned
10 to 15 threads -
2 cups - whole milk, boiled and cooled
1/2 cup - plain flour
1/2 cup - fine
1 pinch - soda bicarb
1.5 cups -
1 cup - water
1/4 tsp -
strands, rubbed in 1 tsp. hot
1 pinch - kms (potassium metabisulphite)
1 tbsp - slivered
1/2 tsp -
How to Make Rabri Malpua
For Rabri: Soak saffron in 2 tsp. hot milk, keep aside. Sliver pistachios and almonds, thinly.
Peel and powder cardamom seeds with a mallet.
Add to chopped dry fruit.
Rub saffron with base of a mallet, in cup, till dissolved in milk.
Put milk to boil in a large deep pan, stirring occasionally.
When it starts boiling, reduce heat and boil.
Stir frequently, till milk is 2/3 in volume.
Add all other ingredients to boiling milk.
Boil further for 3-4 minutes.
Take off fire, cool completely.
Chill in a bowl, till required.
Heat sugar, kms and water together in a bowl.
Add saffron strand mixture.
Bring to boil, simmer for 5-7 minutes, till syrup gets slightly sticky.
Keep aside till required.
Run both sieved flours, soda and milk in a mixie.
Once a smooth thinnish paste is got, empty into a vessel.
Heat ghee in a flat bottomed pan, up to 1/3rd its depth.
When hot, carefully pour 25-30 ml. batter in centre of pan.
This will spread into a thin round.
Allow one side to fry till sizzling stops.
Flip carefully with help of perforated spoon and tongs.
Fry other side, drain over back of perforated spoon.
Slide into hot syrup, keep for 2 minutes, drain well.
Sprinkle garnish over sweetened malpua.
Repeat for remaining batter.
Serve two hot malpua in individual plate.
Place a ladleful of chilled rabri over them.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.