Malpuas with Shahi Rabadi

by Tarla Dalal

Added to 291 cookbooks
This recipe has been viewed 3446 times

A sinful combination, simply irresistible.

Add your private note

Preparation Time: 10 mins.
Cooking Time: 40 mins.
Serves 4.

Ingredients

For the malpuas
1 cup whole wheat flour (gehun ka atta)
½ cup gud (jaggery)
1/2 tsp fennel seeds (saunf)
1/2 tsp cardamom (elaichi) powder
ghee for cooking
1 cup water

For the shahi rabadi
1 cup milk
1 cup grated paneer (cottage cheese)
1/2 cup condensed milk
1/4 tsp cardamom (elaichi) powder
a few saffron (kesar) strands
1 tsp ghee
a few drops of rose essence

For the garnish
1 tbsp chopped pistachios
rose petals

Method

For the malpuas

Dissolve the gud in 1 cup of warm water and mix well till it dissolves.
Add all the other ingredients and mix well.
Smear a little ghee on a non-stick pan and spread a small amount of the batter on it to make a round of 75 mm. (3") diameter.
Cook on both sides using a little ghee until golden brown. Drain on absorbent paper.
Repeat to make 8-10 more malpuas.

For the shahi rabadi

Mix all the ingredients together in a large heavy bottomed pan and simmer for 10-15 minutes.
Layer the rabadi between malpuas and serve immediately. Garnished with rose petals and pistachios.