Malpua Rabri

During winters when it is so cold outside we usually crave for something hot and sweet. I have found the most perfect and simplest recipe to give you lip smacking malpuas with cool Rabri. 

This is any 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. Try it today with this recipe. 

  Malpua:

PREP TIME	COOK TIME	TOTAL TIME
40 mins	30mins	1hr 10 mins

Serves: 3-4

INGREDIENTS:-

For Malpua batter:

• Maida/ All purpose flour   -  1 cup/ 125 grams
• Fennel Seeds/ Sauf -  kept whole or crushed
• Cardamoms/ Elaichi  -  crushed or you can use 1/2 tsp cardamom powder
• Baking Soda - 1/8 tsp 
• Water  - 1/2 cup or as required
• Khoya / Mawa  - 3 tbsp
• Curd/ Yogurt/ Dahi - 3 tbsp
• Ghee  - 3 tbsp

For sugar syrup:

• Water - 1/4 cup
•  Sugar - 1/4 cup 

Method for preparing Malpua:-

Preparing the batter:

• In a mixing bowl take 1 cup all purpose flour/ maida, fennel seeds, cardamom. Mix the dry ingredients well.
• Add Khoya and curd/ yogurt. Instead of Khoya you can also use milk powder.
• Add 1/2 cup water and begin to stir to a thick flowing batter without lumps.
• Allow the batter to rest for 30 minutes.

 Preparing sugar syrup:

• Heat 1/2 cup sugar and 1/4 cup water. on a low flame simmer this mixture. also stir well so that the sugar melts.
• You need to have a 1/2 inch string consistency in the sugar syrup. If you cannot achieve these string consistencies than just make a sticky syrup. The sugar needs to be kept warm, for this  keep the sugar syrup pan on a bowl or another pan filled with hot water. the hot water should touch the base of the pan containing the sugar syrup.

Preparing Malpua:

• Heat ghee in a deep Pan.
• When the ghee is heating up add baking soda to the malpua batter.
• Mix it very well.
• Lower the flame.  Take 2 or 3 tbsp of the batter and gently pour it on the hot ghee. Spread it gently with the back of the spoon.
• Make 2-3 malpuas depending on the size of the pan.
• Fry on a low to medium till they turn crisp on the edges and golden. 
• Keep flipping the malpuas a couple of times.
• Drain it on tissues 
• Then immediately place them into the sugar syrup and coat the malpuas with the sugar syrup with a spoon and immediately remove them and place them in a serving plate. 
• Prepare all the malpuas similarly and pour some rabri on top and garnish with almonds and pistachios. 
• You can also just serve the malpuas coated with the sugar syrup and garnished with the dry fruits.

Rabri

PREP TIME	COOK TIME	TOTAL TIME
5 mins	approx 1 hr	1hr 5 mins

INGREDIENTS:-

• Milk  -  1.25 litres or 5 cups
• Sugar - 2.5 - 3 tbsp or as required
• Saffron - 2 pinches (optional)
• Almonds, pistachios, cashews as required.

Method for preparing Rabri:-

• In a broad thick bottomed pan or kadai take the milk and bring it to boil.
• Lower the flame and continue to simmer it.
• Keep stirring and don't let the milk burn.
• Keep adding the clotted malai on the sides of the pan to the milk.
• Keep on simmering and stirring till the milk reduces and is thickened.
• Add sugar and stir it well. 
• Switch off the gas once it reaches your desired consistency.
• Garnish it with saffron, chopped almonds, pistachios and cashews.
• It will take an hour for the milk to thicken on a low flame.
• Remove the rabri and serve it a bowl chilled.

 P.S.:- Hot Malpuas and chilled Rabri's is the combination.