Rabri Malpua

Rabri Malpua 

 

Ingredients:

 Milk 1 1/2 litres
 Semolina ½ Cup
 Refined flour (maida) 3 to 5 tablespoons
 Green cardamom powder 1/2 teaspoon
 Fennel Seeds
 Ghee for shallow frying 
 For sugar syrup
 Sugar 2 cups
 Water
 Saffron (kesar) a few strands 
 For garnishing
 Pistachios,chopped 15 – 20 
 For Rabri :
 Milk- 1 lit
 Sugar- 1 cup


Method:

For malpua and sugar syrup-

·         Boil milk in a heavy-bottomed pan. Reduce heat and simmer till it is reduced and reaches a coating consistency. Bring it to room temperature.

·         Now Add roasted semolina, Maida and mix well.

·         Add two teaspoon of sugar to the batter. Mix well and make a batter of pouring consistency using little milk if required. Let it settle down for 20-25 mins.

·         Add fennel seeds and pinch of cardamom powder to the batter.

·         Now make sugar syrup (one-string, consistency) with the rest of the sugar and two cups of water.

·         Dissolve saffron in a teaspoon of hot milk. Add it to the sugar syrup.

·         Heat sufficient ghee for shallow frying in a wide mouthed flat-bottomed kadai. Pour a ladle full of batter to form a pancake. Cook on slow to medium heat. Turn it over when it starts to color slightly.

·         When both sides are done, drain and immerse in the sugar syrup. Garnish with pistachios and serve hot.

For rabri -
Mix the milk and 1 cup of sugar in a thick bottomed pan, cook to reduce it to a fourth of its original volume while stirring frequently, remove it from the fire allow cooling and chilling in the refrigerator. Serve with malpua .