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Malpua with thandai rabdi

Feb-27-2018
Mitoshi Saha
20 minutes
Prep Time
60 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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

Recipe Tags

  • Veg
  • Medium
  • Festive
  • West Bengal
  • Simmering
  • Frying
  • Dessert
  • Egg Free

Ingredients Serving: 4

  1. For malpua:2 cups Maida or all purpose flour
  2. 1/2 cup semolina or suji
  3. Sugar according to taste
  4. 1big over ripe banana
  5. Saunf or fennel seeds 1 tsp
  6. Milk as required
  7. Oil and ghee for frying
  8. For rabdi:1 litre milk
  9. Thandai syrup or thandai mix powder
  10. Saffron a pinch
  11. Rose essence or rose water 1/2 tsp
  12. Sugar as required
  13. Cardamom powder
  14. Blanched and chopped pistachios and almonds for garnishing

Instructions

  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

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