Directions
Sugar Syrup
Water (पानी) – 250ml
Sugar (चीनी) – ½ kg
Cardamom powder (इलाइची पाउडर) – ½ tsp
Rose water (गुलाब जल) – 1 tbsp
Malpua Batter
All purpose flour (मैदा) – 1 cup/150 gms
Khoya (खोया) – 2½ cups/500gms
Semolina Fine Grain (सूजी) – ¾ cup/ 150gms
Corn Starch (कॉर्न स्टार्च) – 6½ tbsp/50gms
Water (पानी) – 1½ cup/400 ml
Saffron water, strong (केसर का पानी) – 1 tbsp
Fennel Seeds (सौंफ) – 1 tbsp
Cardamom Powder (इलीची पाउडर) – ½ tsp
Syrup consistency to be light 1 string
Oil (तेल) – for frying
Rabri
Milk, full fat (दूध) – 1 lt (reduce to 400 ml)
Sugar (चीनी) – ⅓ cup/70 gms
Rose water (गुलाब जल) – 1 tbsp
Cardamom powder (इलाइची पाउडर) – a pinch
Fennel seeds (सौंफ) – 2 tsp
Steps
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1
Done
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For Sugar SyrupFor sugar syrup, take water and add sugar. Keep cooking till it becomes a single string consistency. Add rose water to it. Flavour this with cardamom powder. |
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2
Done
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For Malpua BatterIn another bowl add khoya, maida and Suji. Add cornflour and water and mix it. Using a whisk beat the mixture. Add saffron to this. Add sauf, green cardamom and mix. Heat oil in a pan and spread the batter. As they cook, they will start floating. At the stage cook in a high flame. Take the Malpua out and soak in sugar syrup for 10 mins. After that plate the malpua. |
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3
Done
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For RabriFor Rabri add full fat milk in a pan and cook till it thickens. You can add condensed milk to this or sugar. Add cardamom powder and Saul to it. Give it a nice stir. Cool the Rabri and serve with the malpua. |
