Name: Malpua with khoya Rabdi recipe by Ruchika Sapra at BetterButter
Prep time: 40 min
Cook time: 80 min
Total time: 120 min
Yield: 4
Ingredients: For Khoya Rabdi:; 1.5 litre milk; 2 tablespoon sugar; 10-15 kesar strands; 2 tablespoon mava/ khoya; For sugar syrup :; 1/2 cup sugar; 1/2 cup water; For malpuas:; 1 teaspoon fennel seeds; 2 cardamom; 1 cup whole wheat flour; Pinch of baking soda; 1/2 cup milk; Ghee (for frying malpuas); For garnishing :; 1 teaspoon chopped almonds; 4-5 rose petals

Ingredients Serving: 4

For Khoya Rabdi:
1.5 litre milk
2 tablespoon sugar
10-15 kesar strands
2 tablespoon mava/ khoya
For sugar syrup :
1/2 cup sugar
1/2 cup water
For malpuas:
1 teaspoon fennel seeds
2 cardamom
1 cup whole wheat flour
Pinch of baking soda
1/2 cup milk
Ghee (for frying malpuas)
For garnishing :
1 teaspoon chopped almonds
4-5 rose petals

Instructions

HEAT MILK IN A THICK BOTTOMED PAN.
LET IT BOIL.
WHEN THE MILK BOILS, COLLECT THE LAYER OF MALAI FORMED ON TOP OF MILK AND STICK TO SIDES OF PAN.
SIMMER THE GAS AND KEEP REPEATING THE STEP OF COLLECTING MALAI TO SIDES OF PAN.
WHEN MILK REDUCES TO HALF, ADD SUGAR AND MIX WELL.
ADD SAFFRON STRANDS AND MIX WELL.
WHEN MILK REDUCES TO 1/3RD, ADD KHOYA AND MIX WELL.
SCRAP MALAI FROM SIDES OF PAN AND MIX IN RABDI. SIMMERFOR 2 MINUTES AND SWITCH OFF THE GAS. COOL IT.
TAKE FENNEL SEEDS AND CARDAMOM. MAKE COARSE POWDER OF IT.
ADD FENNEL AND CARDAMOM POWDER TO A BOWL. ADD WHOLE WHEAT FLOUR TO IT. ADD BAKING SODA AND MIX WELL.
ADD MILK GRADUALLY TO IT AND MAKE LUMP FREE BATTER.
LET THE BATTER REST FOR 30 MINUTES.
HEAT A PAN. ADD SUGAR AND WATER. LET IT COOK TILL IT FORM A ONE STRING SUGAR SYRUP.
HEAT GHEE IN A PAN. ADD A LADLE OF BATTER TO IT. COOK ON LOW HEAT.
COOK WELL FROM BOTH SIDES.
WHEN IT GETS COOKED FROM BOTH SIDES, TAKE IT OUT.
SIMILARLY, MAKE OTHER MALPUAS.
DIP THE MALPUAS IN SUGAR SYRUP FOR 10 MINUTES.
TAKE THEM OUT ON A PLATE.
SPREAD KHOYA RABDI. PUT THE MALPUAS OVER IT. AGAIN SPREAD SOME RABDI.
GARNISH WITH CHOPPED ALMONDS AND ROSE PETALS.

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