Name: Wholewheat honey malpua with mango Rabdi and cherry compote recipe by Anjali Valecha at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 3
Ingredients: For the Malpua; 1/2 cup atta ( wholewheat); 2 tsp honey; 1/2 cup water; 1/4 tsp Cardamom Powder; 1/2 tsp coarsely crushed fennel seeds; For the mango rabdi; 2 cups Milk; 1 1/2 bread slices; 2 tsp sugar; 1/2 tsp Cardamom powder; 3 tbsp mango puree; For the cherry compote; 3 tbsp dried cherries; 2 tbsp honey; 1 cup + 1 tbsp water; 1/2 inch cinnamon; 2 cloves; 1 tsp cornflour; Blanched sliced almonds, for garnishing

ABOUT Wholewheat honey malpua with mango Rabdi and cherry compote RECIPE

Tried a fusion sweet dish today, with Indian flavours of honey malpua and mango rabdi served with cherry compote. Every bite oozing with combination of flavours, multiple yet all blending into the mouth as a tasty dish.

Ingredients Serving: 3

For the Malpua
1/2 cup atta ( wholewheat)
2 tsp honey
1/2 cup water
1/4 tsp Cardamom Powder
1/2 tsp coarsely crushed fennel seeds
For the mango rabdi
2 cups Milk
1 1/2 bread slices
2 tsp sugar
1/2 tsp Cardamom powder
3 tbsp mango puree
For the cherry compote
3 tbsp dried cherries
2 tbsp honey
1 cup + 1 tbsp water
1/2 inch cinnamon
2 cloves
1 tsp cornflour
Blanched sliced almonds, for garnishing

Instructions

For the Malpua batter, mix all the ingredients atta, honey, cardamom powder, fennel seeds and make a lump free paste with water.
The batter should be flowing but not too thin also. Keep it aside for half hour.
Meanwhile to make rabdi, put the milk on gas, let it come to a boil.
Grind the bread slices in a mixer to make crumbs, add these to the milk as it comes to a boil.
Let the milk thicken a little for 5 mins on low flame.
Add sugar and cardamom powder, and mix well till the sugar dissolves and switch off the flame.
When this cools down, add the mango puree to it.
For the cherry compote, soak the cherries in warm water for 15-20 mins.
Then take a pan,put the cherries and water together in it, alongwith honey, cloves, cinnamon stick and let it come to a boil.
Let this mix simmer for 15-20 mins till cherries become softer.
Add a little cold water to the cornflour and mix to make a lumpfree solution.
Add this cornflour mix to the cherry mix on gas. Mix well ,let it thicken and then switch off the gas. Remove the cloves and cinnamon before serving.
For the malpua, take a nonstick Tawa, put a little oil on it and spread a spoonful mix of the batter.
Let it be done from the underside, on low flame, there will be little bubbles on top and sides seem cooked, then turnover the malpua and cook the other side too.
Similarly, cook all the malpuas on low flame.
I pinched one side of the Malpua when it was hot, to create a cone shape. You can keep it round too.
For the assembly, fill the cones of the Malpua with rabdi and put some cherry compote on top.
Garnish with some sliced almonds and serve.

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