Malpua with thandai rabdi | How to make Malpua with thandai rabdi

By Mitoshi Saha  |  27th Feb 2018  |  
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  • Malpua with thandai rabdi, How to make Malpua with thandai rabdi
Malpua with thandai rabdiby Mitoshi Saha
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About Malpua with thandai rabdi Recipe

This is a traditional dish specially made during festivals and holi is one such festival. It is rich in taste and served warm or chilled

Malpua with thandai rabdi

Ingredients to make Malpua with thandai rabdi

  • For malpua:2 cups Maida or all purpose flour
  • 1/2 cup semolina or suji
  • sugar according to taste
  • 1big over ripe banana
  • Saunf or fennel seeds 1 tsp
  • Milk as required
  • Oil and ghee for frying
  • For rabdi:1 litre milk
  • Thandai syrup or thandai mix powder
  • saffron a pinch
  • Rose essence or rose water 1/2 tsp
  • sugar as required
  • cardamom powder
  • Blanched and chopped pistachios and almonds for garnishing

How to make Malpua with thandai rabdi

  1. Make a batter with all the ingredients under malpua and make a smooth batter which should not be too thin
  2. Heat oil and pour a ladle full of batter and deep fry the malpuas
  3. On the other hand boil milk and add aĺl the ingredients.
  4. Cook on a slow flame
  5. As the milk thickens add chopped blanched pistachio and almonds
  6. Plate some malpua and spread some rabdi over top.
  7. Garnish with chopped nuts
  8. Serve warm or chilled

My Tip:

For making the rabdi quickly you can add milk made condensed milk or milk regular interval keep stirring the milk so that it does not get burnt from below.scrap the cream from sides regularly so that the cream does not get burnt

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