So the long awaited weekend is finally on its way. Since my Rabdi recipe got such brilliant reviews from all my lovely readers, I decided to try another dessert that you could couple with Rabdi. Malpuas are a delicacy enjoyed all over India- you could equate it to a pancake soaked in a sugary syrup.
So lets get started but first,if you haven’t checked the Rabdi recipe yet, please go here.
- Whole milk 1litre
- Sugar 1.5cup (250ml cup)
- Green cardamom 8
- Pistachio 6
- Almond 4
- Saffron a generous pinch
- White all purpose flour (Maida) 1cup
- Fennel Seed 1 tsp (crushed)
- Oil to fry
Boil the milk on low flame such that it reduces to half and keep aside to cool.
Meanwhile, crush cardamoms, separate the powdered seeds and the pod. Soak almond and pistachio in half cup of water to remove the skin. As they are skinned chop them and keep aside.
Add the sugar and the crushed seed pods to 1 cup of water and boil till the syrup comes to 1 string consistency; keep aside.
Once the milk cools down add the flour, cardamom powder and fennel seed in it to make a thick batter.
In a heated skillet, add oil and pour ladle full of batter to shallow fry till crispy.
Remove them in the sugar syrup to soak .
Once the malpuas soak the syrup, serve the hot malpuas on a plate, topped with chilled Rabdi and garnished with chopped pistachio, almond and few strands of saffron.
A few Variations for you:
- You can also mix sugar with the Malpua batter before frying it and then serve it dry without the syrup.
- The batter can also be made using wheat flour.
- A very popular variation of this dish ‘Shahi Malpua’, also includes an egg mixed into the batter so that’s also something you could try if you want to experiment.
Hot malpuas with chilled rabdi is ready to please your guests! I hope you all have a great weekend and happy Janmashtami! Hope you all spend great time with your loved ones and good food.
Happy Cooking! 🙂