October 29, 2016
Making Malpua with Rabdi this Diwali
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This is an Indian sweet-lover’s delight. Surprisingly easy to make, the golden Malpuas are served with a topping of creamy chilled rabri, coming together to create an absolutely indulgent creation that’s impossible to stop eating.
Malpua or the Indian pancakes is a traditional Indian sweet and with Rabdi is generally enjoyed this time of the year and makes for a very good sweet for the occasion.
Let us enjoy making it this Diwali, at home.
Malpua With Rabdi
What you will need:
- Milk - 1 litre
- Refined flour (maida) - 2 tablespoons
- Sugar - 1 ½ cups
- Saffron (kesar) – ½ teaspoon
- Green cardamom powder - ½ teaspoon
- Almonds blanched and slivered - 15
- Pistachios slivered - 15
- Oil for shallow frying
Making the Malpua Rabdi
-
Boil milk in a thick-bottomed pan. Simmer, stirring continuously, till it is reduced to one-third of its original volume. - Add one and half cups of water to sugar.
- Bring this to a boil and then simmer for some time to make sugar syrup of two string consistency.
- This takes about fifteen to twenty minutes on medium heat.
- Add saffron and keep warm. Add sifted flour and green cardamom powder to thickened milk. Mix well to prepare a batter of pouring consistency.
- Heat oil in a flat shallow frying pan.
- Put a ladleful of batter in the pan. Cook on medium heat for three to four minutes.
- Fry on both sides till light brown. Dip it in saffron flavoured sugar syrup. Serve hot or cold with rabdi, garnished with almond and pistachio slivers.
