Malpua with rabri

today I am posting very authentic dish of MP..malpua with rabri..first time when i saw this beauty thought its same like ARISELU(AUTHENTIC ANDHRA SWEET)..but both r differant as south n North...enjoyed preapring this for first time in a hurry so plz excuse with my presentation n captures..I got chance to make this beauty by this month challenge  Shh Secretly Cooking    I am paired with sweet coblogger Archana of themadscientistskitchen she gave me milk n sugar as secret ingredients plz visit her blog for mouth watering 




Ingredients :



·      200 gm all purpose flour

·     1 teaspoon fennel seeds

·     1 teaspoon powdered green cardamom

·      1 cup ghee for deep frying

·      250 ml water

·      50 gm khoya

·      100 gm semolina

·      1/2 teaspoon baking powder500 ml milk

·       250 gm sugar

·       saffron as required


·    2 tablespoon chopped dryfruits - for garnishing






  •  








  1. First prepare the sugar syrup, place water in a pan over medium flame. Add sugar in it and stir until fully dissolved. Then add 2-3 tsp milk and stir again, after a few minutes remove the scum that rises to the top.

  2.  Once the sugar syrup is thick, remove the pan from the flame and keep aside

  3. Mix maida, rava, khoya, baking powder, fennel seeds, cardamom powder and milk.

  4.  Ensure that the mixture has a pourable consistency and is not too thick. Once the batter is ready, keep it aside for few minutes so that the flavour of spices and herbs are fully absorbed.

  5. Now heat ghee in a pan over low flame. Pour a ladleful of the mixture and spread evenly. Keep the flame low and cook till it is light brown on both sides. Remove the cooked malpua and drain the excess ghee.

  6.  Drop the malpua in sugar syrup and allow it to soak for 10 minutes. Repeat the same with the remaining batter. Drain the malpuas from the syrup, garnish with pistachios and serve with rabri for heavenly combo...recipe for rabri am writing below







  • Ingredients 



    • 1 litre milk full cream 

    • ¼ cup sugar

    • ½ tsp cardamom powder

    • 2 tbsp saffron milk

    • 7 pistachios chopped

    • 5 almonds chopped

    • 10 cashews chopped





    Instructions




    1. take a large thick bottomed vessel n heat thick cream milk



    2. stir occasionally and get to a boil.



    3. also reduce the flame to medium. and once a layer of cream is formed over the milk, stick it to sides of vessel.



    4. further, get the milk to boil again.



    5. and repeat the gathering of cream to sides of kadai.



    6. repeat the process for atleast 5 times or till milk reduces to one-third.



    7. then add sugar.



    8. also add cardamom powder and saffron milk.



    9. give a good mix and get the milk again to boil.



    10. also scrape off the collected cream from sides. and give a good stir.



    11. transfer to a bowl and let it attain to room temperature. serve garnished with chopped dry fruits or use it to prepare rasmalai.



    12. finally serve rabdi / rabri chilled or hot.                                                                                  















[quads id=RndAds]




[quads id=6]




[quads id=6]




[quads id=6]




[quads id=RndAds]




[quads id=9]




[quads id=2]




[quads id=1]




[quads id=RndAds]

Comments

  1. Malpua has many variations based on the region I believe...this looks delicious

    ReplyDelete
  2. Wow, the malpua and rabdi look just perfect, so delicious! I want a bite of that right away. :)

    ReplyDelete
  3. Its not the click but the taste that really matters. Malpuas are my favorite and love how delicious they taste.

    ReplyDelete
  4. Dont worry about the photograph. Trying an authentic dessert from MP is no less a challenge and it does look delicious. I adore Malpuas esp when they are hot from the pan, with all the syrup and rabri on top. Gosh! my mouth waters.

    ReplyDelete
  5. Rich and delicious dessert.. We get this in almost every state in the North.

    ReplyDelete
  6. The Malpua looks so well made... sometimes it does happen, we cook and love the dish, clicking becomes a headache, since we wish to only eat... hehe...

    ReplyDelete
  7. Malpua and rabri, prefect pair made for each other.. Who can resist to this incredible sweet. Totally drooling here.

    ReplyDelete
  8. A well made recipe is sensed in the way it can be made again by another person. You recip shows such detail and easy to follow. More over for me it is a lovely click, I would love to try this one.

    ReplyDelete
  9. Malpua with rabri is such a mouth watering dish. No one can resist these delicious combo.

    ReplyDelete
  10. one of our favourite winter desserts! I can just imagine hot malpuas being taken out of ghee and then dropped in the sugar syrup and then liberally dunked in rabri! delicious.

    ReplyDelete
  11. This is a dessert I can literally kill for and you have made it so well! I do not make it because I will eat the whole batch myself without sharing it with anyone. :D

    ReplyDelete
  12. yummmmy...love a good malpua and yours looks so inviting

    ReplyDelete
  13. One of the favourite and most popular Indian dessert and you have made it so wonderfully. Tempting

    ReplyDelete
  14. superb, malpua with rabri sounds amazing, you made it perfectly with detailed recipe. I am gonna make it soon. it is my love in sweets. very tempting recipe.

    ReplyDelete
  15. Wow I am drooling. Malpua with rabri looks delish. Definitely a festive dish Loved your post. Beautiful share.

    ReplyDelete
  16. Wow! You dis an amazing job with the the ingredients. This definitely a festive season food.

    ReplyDelete
  17. This is a nice share for the theme, malpua is tasty dish apt for any festive ocassion

    ReplyDelete
  18. Lovely share for this theme. Looks amazing

    ReplyDelete
  19. Malpua rabri is a heavenly combo ! Perfect festive treat. Lovely share !

    ReplyDelete
  20. Delicious sounding combo: Malpua and Rabdi. I could eat just Rabdi by itself, but along with the Malpua it sounds mouthwatering! Sujata Shukla

    ReplyDelete

Post a Comment