Malpua Rabdi Sizzler


by
Malpua Rabdi Sizzler, sumptuous malpuas filled with seasonal fruits and topped with creamy rabadi that's made in a jiffy. You can substitute the seasonal fruits with any one fruit of your choice like mango, strawberries etc.
Accompaniments

Orange Sauce 
Vanilla Ice-Cream 


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A mithai lover's delight! Sumptuous malpuas filled with seasonal fruits and topped with creamy rabadi that's made in a jiffy. You can substitute the seasonal fruits with any one fruit of your choice like mango, strawberries etc. Feel free to serve this dessert without the sizzler plate too. It will be just as delicious, I assure you.

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Preparation Time: 
Cooking Time: 
Makes 2 sizzlers.
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Ingredients



For the sugar syrup
1/2 cup sugar
1/4 cup water
a few saffron (kesar) strands

For the malpuas
1 cup (200 grams) fresh cream
1/4 cup plain flour (maida)
1/2 tsp cardamom (elaichi) powder
ghee for cooking

For the malpua stuffing
1/2 cup chopped mixed fruits (pineapple, peaches, strawberries etc.)
1 tsp sugar
1 tsp butter

For the rabdi
1 1/2 cups milk
1/2 cup condensed milk
1/4 tsp cardamom (elaichi) powder
a few saffron (kesar) strands

For the skewered fruits
1 cup mixed fruits (pear, apples, oranges, bananas), cut into cubes
1 tsp sugar
1 tsp melted butter

Other ingredients
2 banana leaves (kele ka patta)

Method

    For the sugar syrup

    1. Dissolve the sugar in water and boil for approximately 5 minutes to make a syrup of 1 string consistency.
    2. Add the saffron and mix well.
    3. Keep the syrup warm.

    For the malpuas

    1. Combine the cream, plain flour and cardamom powder and mix well to make a smooth batter.
    2. Smear very little ghee on a non-stick pan and spread 2 tablespoons of the batter on it to make a 100 mm. (4") diameter pancake. Cook on both sides using a little ghee.
    3. Repeat with the rest of the batter to make 3 more malpuas.
    4. Dip the hot malpuas in the warm syrup for a few seconds. Drain and keep

    For the malpua stuffing

    1. Combine all the ingredients in a pan and sauté for a few seconds. Keep aside.

    For the rabdi

    1. Combine all the ingredients in a non-stick pan and simmer for 15 to 20 minutes, or until the milk has thickened. Keep aside.

    For the skewered fruits

    1. Arrange the fruits on 4 wooden sticks or metallic skewers. Brush with melted butter and sprinkle sugar over them. Keep aside.

    How to proceed

    1. Lightly heat 2 sizzler plates till they are hot (but not red hot as for other sizzlers) and place them on their respective wooden trays.
    2. Place a teaspoon of the stuffing mixture over each malpua and fold into two.
    3. Arrange 2 fruit skewers on a hot sizzler plate and place one banana leaf on one side of the hot sizzler plate.
    4. Place the stuffed malpuas over the banana leaf on the sizzler plate.
    5. Pour half the rabdi over the malpuas.
    6. Repeat with the remaining ingredients to make one more sizzler.
    7. Serve immediately.

    Tips
    1. The banana leaf is placed over the sizzler plate to prevent the malpuas and rabdi from getting scorched.
    RECIPE SOURCE : Sizzlers And BarbequesBuy this cookbook
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