Malpua Served with Rabri
by Sunitha Nair
This recipe has been viewed 1513 times
Malpua served with Rabri and kesar...simply delicious and rich!
- 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.
- After adding the milk, boil the milk in low flame while stirring once in a while in between.
- You will see heavy cream forming in the milk.
- Keep collecting the cream and storing it separately in a dish. Continue doing this till the milk is completely reduced.
- You can refrigerate the rabri and use it later it.
- In a pan , add the water an sugar.
- Stir well and let it boil. Let it boil for 10 minutes.
- Then turn off the flame and allow it to cool.
- The syrup thickens a little. Ideal consistency would be the 1 string consistency.
- Take a little of the syrup on your fore finger.
- The syrup will form a thin single string between your thumb and fore finger when you separate the fingers.
- Keep the sugar syrup aside.
- Firstly, in a bowl, mix the all purpose flour, milk and sugar and mix well.
- 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.
- Once the batter is ready, add the baking powder and mix well again.
- This helps the batter to become light and the pancakes will turn out fluffy.
- Now heat a non stick pan or tawa and rub some ghee on it.
- Pour small pancakes onto it. Cook them on both sides until they turn golden brown.
- Depending on the size of your pancakes, the number of them will differ.
- 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.
- Since they are hot, they absorb the sugar syrup easily and get coated by it. Malpua is ready.
- Malpua can be served hot or cold. Garnish with Rabri and Kesar and serve.
This recipe was contributed by Sunitha Nair on 21 Oct 2014
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