Malpuas with Shahi Rabadi
by Tarla Dalal
Added to 309 cookbooks
This recipe has been viewed 50302 times
A sinful combination, simply irresistible.
- 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.
- 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.
Nutrient values (Abbrv) per serving
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