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Malpuva rabdi
Malpuva rabdi
Ingredients
for malpua batter1 cup all purpose flour/maida 125 grams, 1 tsp saunf kept whole or crushed, 3 to 4 elaichi crushed, 3 pinches baking soda, ½ cup water, 3 tbsp khoya,about 50 grams or 3 tbsp whole milk powder, 3 tbsp curd,3 tbsp ghee for frying.
for sugar syrup
half cup sugar, one-fourth cup water.
prepping up the batter
In a mixing bowl take 1 cup all purpose flour, 1 tsp fennel seeds, 3 to 4 cardamoms, crushed or ⅓ tsp cardamom powder. mix the dry ingredients well.
add 3 tbsp khoya and 3 tbsp curd/yogurt. please use fresh yogurt. instead of khoya you can also use milk powder.
add ½ cup water and begin to stir to a thick flowing batter without lumps.
allow the batter to rest for 30 minutes.
meanwhile when the batter is resting blanch the almonds and pistachios in hot water. keep them soaked in hot water for 20 to 30 minutes. then peel and slice them. keep aside.
preparing sugar syrup
also heat ½ cup sugar and ¼ cup water. on a low flame simmer this mixture. also stir well so that the sugar melts.
you need to have a ½ inch string or 1 string consistency in the sugar syrup. if you cannot achieve these string.
when the ghee is heating up add 3 pinches soda or ⅛ tsp baking soda to the malpua batter.
mix very well.
lower the flame. take 2 tbsp to 3 tbsp of the batter and gently pour it on the hot ghee. spread the batter lightly with the back of the spoon. make 2 to 4 malpuas depending on the size of the pan.
fry on a low to medium till crisp and golden flipping the malpuas a couple of times.drain them on paper towels.
then immediately place them in the warm sugar syrup. gently coat the malpuas with the sugar syrup with a spoon or small tongs.
immediately remove them and place them in a serving tray or plate. prepare all malpuas this way and coat them with the sugar syrup.
pour some rabri on top. garnish with the chopped almonds and pistachios. serve the malpua with rabdi hot.
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