Malpua With Rabri – Recipe Of The Week

Ingredients

For Sugar syrup

• 2 cups water
• 2 cups sugar
• 1 tsp saffron (kesar) strands
• 1/2 tsp cardamom powder

For Malpua

• 200 gms flour
• Ghee or oil for deep fry of malpuas
• 1 ½ litre Milk

For Rabri

• 1 litre  Milk
• 1cup sugar
• Chopped Slivered almonds and  pistachios for garnishing

How to make Syrup

•  In a pan, mix 2 cups of water and 2 cups of sugar and boil.  Keep on boiling the syrup until  you get a single-thread consistency.
•  When the syrup is ready add the cardamom powder and saffron strands and mix well. Keep the syrup aside.

How to make Malpuas

•  Boil milk in a heavy-bottomed pan. Reduce heat and simmer till it is reduced
• Add refined flour, green cardamom powder and 2 tsp. of sugar to the reduced milk. Mix well and make a batter of pouring consistency using a little milk if required
• Heat enough ghee in a flat bottomed  frying pan to cook the malpuas.
• Cook till golden brown. Remove from the oil
• When the oil is hot, use a ladle to gently pour the batter into the oil to form circles about 4″ in diameter.
• and put directly into the sugar syrup.
• Remove after 2-3 minutes and drain on a wire rack with a plate underneath to catch the dripping syrup.

How to make Rabri

• Mix the milk and 1 cup of sugar in a thick-bottomed  pan and cook to reduce it to a fourth of  its original volume. Stir frequently or the milk will burn at the bottom of the pan.
• When the milk has thickened as above, remove it from the fire, allow it cool and then chill in the refrigerator.

Serve the malpuas in a plate with a spoon of rabri over them and garnish with slivered nuts.

Tip – In place of rabri, cream can also be used for garnishing.

Image Credit: anjali-cooklog.blogspot.com