Malpua Served with Rabri


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Malpua served with Rabri and kesar...simply delicious and rich!

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Malpua Served with Rabri recipe - How to make Malpua Served with Rabri

Preparation Time:    Cooking Time:    Total Time:     Makes 4 serving
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For The Rabri
500 ml full fat milk
saffron (kesar) strands for garnishing

For The Sugar Syrup
1/2 cup sugar
1/2 cup water

For The Malpuas
1/2 cup plain flour (maida)
1/2 cup milk
1 tbsp powdered sugar
1/4 tsp baking powder
ghee or oil to rub on the tawa
For the Rabri

    For the Rabri
  1. Use a heavy bottomed pan. Keep it on low flame, add a tablespoon of water to the pan before adding milk to it to prevent the milk from getting burnt.
  2. After adding the milk, boil the milk in low flame while stirring once in a while in between.
  3. You will see heavy cream forming in the milk.
  4. Keep collecting the cream and storing it separately in a dish. Continue doing this till the milk is completely reduced.
  5. You can refrigerate the rabri and use it later it.

For the Sugar Syrup

    For the Sugar Syrup
  1. In a pan , add the water an sugar.
  2. Stir well and let it boil. Let it boil for 10 minutes.
  3. Then turn off the flame and allow it to cool.
  4. The syrup thickens a little. Ideal consistency would be the 1 string consistency.
  5. Take a little of the syrup on your fore finger.
  6. The syrup will form a thin single string between your thumb and fore finger when you separate the fingers.
  7. Keep the sugar syrup aside.

For the Malpuas

    For the Malpuas
  1. Firstly, in a bowl, mix the all purpose flour, milk and sugar and mix well.
  2. The batter should be free flowing but neither too thick nor too thin. To adjust the consistency of the batter you can either add more milk or water.
  3. Once the batter is ready, add the baking powder and mix well again.
  4. This helps the batter to become light and the pancakes will turn out fluffy.
  5. Now heat a non stick pan or tawa and rub some ghee on it.
  6. Pour small pancakes onto it. Cook them on both sides until they turn golden brown.
  7. Depending on the size of your pancakes, the number of them will differ.
  8. Once the pancakes are ready, dip them into the sugar syrup one by one as and when they come out of the non stick pan.
  9. Since they are hot, they absorb the sugar syrup easily and get coated by it. Malpua is ready.
  10. Malpua can be served hot or cold. Garnish with Rabri and Kesar and serve.

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This recipe was contributed by Sunitha Nair on 21 Oct 2014

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