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Pumpkin Coconut Malpua With Pistachio Rabdi

Sep-10-2017
Rina Vora
60 minutes
Prep Time
120 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Pumpkin Coconut Malpua With Pistachio Rabdi RECIPE

Malpua is one of the most relished sweetmeats throughout India, in fact each region will have it's own version, it can be safely said. Deep/shallow fried, dunked in sugar syrup, many add sugar in the batter itself. Serve it as it is or topped with chilled rabdi or like Rajasthanis do with moong dal halwa; the result is droolworthy. This one is my take, pumpkin, coconut and lots of other flavours, last but not the least finished with pistachio rabdi.

Recipe Tags

  • Veg
  • Medium
  • Festive
  • Indian
  • Shallow fry
  • Simmering
  • Pressure Cook
  • Blending
  • Boiling
  • Dessert
  • Egg Free

Ingredients Serving: 4

  1. For malpua
  2. Pumpkin 350 gram
  3. Coconut Scraped 3/4 cup
  4. Milk 200 ml
  5. Milk powder 3 tbsp
  6. Maida 4 tbsp
  7. Fennel Seeds/ Saunf 1 tsp
  8. Black Peppercorns 3/4 tsp
  9. Cinnamon 1 inch stick
  10. Ghee 3-4 tbsp to shallow fry
  11. For sugar syrup
  12. sugar 1 cup
  13. Water 1 cup
  14. rose water 1/2 tsp
  15. Green cardamom 3
  16. Saffron a few strands
  17. For Pistachio Rabdi
  18. Milk 600 ml
  19. Pistachios 25 grams
  20. Sugar 11/2 tbsp
  21. Green Cardamom 1
  22. Almonds halved 4 for garnish

Instructions

  1. We'll start with rabdi, take milk in a shallow, thick bottomed kadhai/wok/pan and heat on a medium flame.
  2. Gradually you will see a layer of cream forming on the top.
  3. Gently gather the cream with a spoon, running the spoon around the sides of the vessel and slide it back into the milk.
  4. Continue this till the milk is half in quantity. Add sugar and mix well till sugar dissolves.
  5. The pistachios go next, I have powdered them directly without blanching or peeling, that gives a lovely robust flavour which compliments the velvety texture of rabdi. Grind pistachios along with the green cardamom, add to the rabdi.
  6. Cook further for five minutes, remove from flame, cool and chill in the refrigerator. The whole process of rabdi will take about 40-50 minutes.
  7. For Malpua, wash, peel and cut the pumpkin into chunks, put in a pressure cooker, add 1 cup milk, cinnamon stick and pressure cook for 2 whistles.
  8. Discard the cinnamon stick and drain the milk into a separate vessel and keep aside, we shall use it for making the batter. Blend the pumkin pieces into a smooth puree.
  9. To this puree add the scraped coconut, pounded peppercorns, fennel seeds, milk powder and maida. Add the milk in which pumpkin was cooked to this mixture and make a smooth batter. Don't add any more liquids as thin batter will not be able to bind the ingredients together and more maida will have to be added, result, chewy malpuas.
  10. Traditionally the malpuas are deep fried in ghee/oil, I've shallow fried the same, they are as delicious, maybe a tad more. However you can deep fry the same, might have to add little more maida to bind so that the puas do not disintegrate while deep frying. Alternatively you can add ghee in a fry pan just enough to cover the bottom, fry the malpuas in it, I have used a tawa/griddle and minimum ghee here. For health reasons of course and these shallow fried puas do not turn rubbery like the deep fried ones do once they are cold. Add ghee to a tawa/griddle/fry pan, heat on low to medium flame. Add a tablespoonfull of batter and spread a little on the tawa. We don't spread these like a pancake, just even out the surface.
  11. Flip over when the edges start browning and cook on the other side till nicely browned. The flame should be low to medium. These shall be crisp on the edges and softer in the middle. Also due to the relatively less quantity of maida and more coconut these would not be evenly browned, nothing to worry, the taste and texture remains unaffected. Remove onto an absorbent paper. Put immediately into the warm sugar syrup and let them soak for about 5-8 minutes. Be very careful while flipping and lifting the malpuas as they are delicate and might break.
  12. For sugar syrup, soak saffron in 1 tsp warm water and keep aside. Heat sugar and water on a medium flame, once it starts boiling add crushed cardamoms. Continue to cook till the syrup turns sticky, we don't really need single string consistency for this. Add the saffron and rose water. Remove from flame and put the vessel into another big vessel containing hot water. This will ensure that the syrup remains warm without further thickening.
  13. For final assembling, very gently using a flat slotted spatula, lift the malpuas, one at a time and place in a serving tray, scoop a tablespoon of the prepared pista rabdi over each, place a halved almond on top and serve immediately.

Reviews (3)  

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Astha Gulati
Sep-15-2017
Astha Gulati   Sep-15-2017

My favorite dessert. I am going to try this.

Reshmi Basu
Sep-11-2017
Reshmi Basu   Sep-11-2017

Just speechless. I am waiting to have it .

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