MALPUA WITH RABRI/ RABDI

In my earlier post I shared the same malpuas but without rabri/ rabdi. Here I am going to share the recipe of malpua with rabri. This recipe is rich dessert and best  goes with rabri /rabdi. I tried it for my hubby and my elder princess on a very special occasion of my wedding anniversary. 

 Bengali sweets are the best in India. If you have any doubt take it up with the Rasgolla, chamcham and sandesh. Even though malpua is a generic Indian sweet which every region preperas differently. The Bengali version stands apart with a distinct taste of fennel and it’s crispiness. In Northern parts of India, malpua is made out of khoya and maida whereas in Bengali household suji or semolina is used instead. It is almost like making pancakes only shallow fried. Cook and store them in a jar and you can enjoy them as a dessert or snack.

Serving with rabri is optional, you can just serve these pancakes coated with the sugar syrup. If you plan to make rabri, then you can make it before and refrigerate the rabri. You can also have made it a day before.

So here I am sharing the recipe of soft, fluffy malpuas with rabri. Hope you all love this recipe, If yes then don’t forget to comment below in the comment box.

INGREDIENTS:

 1 Cup All Purpose Flour [Maida]

3-4 Cardamoms / 1/8 teaspoon Cardamom Powder

3 Pinches or  1/8 teaspoon Baking Soda

½ Cup Water [As required]

3 tablespoon Khoya/ mawa or 3 tablespoon Milk Powder

3 tablespoon Curd/ Yogurt

3 tablespoon Ghee/ Clarified Butter for frying

For Sugar Syrup:

½ Cup Sugar

¼ Cup Water

For Rabri:[Rabdi]

1.25 litres of Milk

2.5 -3 tablespoon Sugar or add as per your taste

5-6 Cardamoms Crushed/ ½ teaspoon Cardamom Powder

2 Pinches of Saffron Strands

1 teaspoon Rose Water/ Kewra Water

2 tablespoon Almonds and 2 tablespoon Pistachios blanched and sliced

METHOD:

Preparing the batter and dry fruits:

STEP 1 – In a mixing bowl, take 1 cup of maida, add cardamom powder, milk powder and mix well the dry ingredients.

STEP 2 – Add yogurt to it. Mix well and add more water to get the flowing batter without lumps.

 STEP 3 – Allow the batter to rest for 30 minutes. 

STEP 4 – Meanwhile, when the batter is resting blanch the almonds and pistachios in hot water. Keep them soaked in hot water for 20-30 minutes then peel and slice them and keep aside.

Preparing sugar syrup:

STEP 1 – Heat ½ cup sugar and ¼ cup water on low flame. Mix well stirring continuously so that sugar melts.

STEP 2 – You need to have a ½ inch string consistency in the sugar syrup. If you cannot achieve this string consistency then just make a sticky sugar syrup.

STEP 3 – Keep this syrup on a hot water bath so that it stays warm throughout and does not crystalize. [keep the sugar syrup bowl on a bowl or pan filled with hot water. The hot water should touch the base of the bowl/ pan containing the sugar syrup.]

How to proceed further:

STEP 1 – Heat clarified butter/ ghee in a pan / griddle.

STEP 2 – Mix the maida batter well and add 3 pinches baking soda to the malpua batter and check the consistency of the batter.

STEP 3 – Lower the flame, take 2 tablespoon of batter and gently pour it on the hot ghee. Spread the batter with the back of a spoon . Make 2-3 malpuas depending on the size of the griddle.

STEP 4 – Fry on the medium flame till crisp and golden flipping the malpuas a couple of times.

STEP 5 – Drain then on a paper towel to remove extra ghee.

STEP 6 – Then immediately place them in a warm sugar syrup. Gently coat them with the sugar syrup with a spoon or small tongs.

STEP 7 - Immediately remove them and place them in serving plate/ plate. Prepare all malpuas this way and coat them with sugar syrup. Serve them hot garnished with chopped dry fruits.

NOTE- You can also serve them with hot rabri. For that you have to make the rabri and coat the ready malpuas  with sugar syrup and then pour some rabri over them with chopped dry fruits.

How to make the creamy rabri:

STEP 1 – In a broad thick bottomed pan or a kadhai take 1.25 litres of full fat milk and bring it to boil first.

STEP 2 – Simmer the milk and stir continuously.

STEP 3 – Bring the clotted cream / malai which forms on the top of the milk to sides of the pan. Also keep on scraping the dried milk from the sides and add them back to the milk.

STEP 4 – Do stir and scrap often so that the milk does not get browned or burnt from the bottom as well as the sides.

STEP 5 – Keep on simmering, stirring, removing the clotted cream and scraping.

STEP 6 –  When the milk has reduced and become thickened add sugar.

STEP 7 – Next add crushed cardamom powder and saffron soaked in 2 tablespoon milk. Add sugar, stir well so that the sugar dissolves.

 STEP 8 – It will take 1 hour for the milk to thicken on a low flame.

STEP 9 – Remove the rabri in a bowl and serve it later with the malpuas.

STEP 10 - Pour some rabri on the top of the malpuas. Garnish with chopped almonds and pistachios. Serve them with hot rabri.

 STEP 11 – Refirgerate if not using it.

Serve the ready malpuas hot coated  with sugar syrup and topped with the creamy rabri.

This is made specially on the occasion my wedding anniversary for my dearest hubby.

NOTE: Saffron strands should be soaked in 2 tablespoon milk and then add to the boiling milk.