Rajasthani Rabdi Malpua is a sinful dessert that is quite laborious but worth all the efforts it needs to get done. While both Malpua and Rabdi can be served on its own, in this classic combination, Malpua is served with a serving of Rabdi on top garnished with nuts.
Course Desserts
Cuisine Rajasthan
Keyword Malpua with Radri, Radri Malpua
By Cook Method Deep Fried, Stovetop
Occasion Diwali, Party
By Diet Vegetarian
Dish Type Combo Dishes
Author Srivalli
Ingredients
For the Malpuas
1cupAll Purpose Flour/ Maida
1 /4cupKhoya / Mawa
1 1 /4cupsMilk
Ghee for frying
For the Sugar syrup
1cupSugar
1 /2cupWater
1tspCardamom Powder
For the Rabdi
1Litre Milk
1/ 4cupSugar
For Garnishing
Few strandsSaffron
Rose Petals
Handful Pistas
Handful Almonds
Instructions
Making the Malpuas
In a bowl, take the flour along with khoya. Mix well.
Slowly add the milk and make a smooth batter.
Let the batter rest for 2 hours.
When ready to make, heat a nonstick pan.
Pour a spoonful of batter.
Spread to get a small round.
Fry with ghee on both sides.
Drain.
I even deep fried few and it was not the thin ones like the ones cooked on the pan.
Making the Sugar Syrup for the Malpuas
Mix sugar and water in a pan and bring to boil.
Add Cardamom Powder and boil to one thread consistency.
Assembling the Malpuas
Drop the malpuas in the hot sugar syrup.
Boil for a minute or two.
Remove with a slotted spoon.
Making the Rabdi
Bring the milk to boil, then simmer and continue boiling till the milk is reduced to half.
Remove the cream that forms on the top to the sides and scrape it well.
Continue boiling, when the milk reduces to its half, add sugar and let it cook
This almost takes about 45 mins to an hour for it to reach the thick consistency.
Assembling the Malpua with Rabdi
In a serving plate, plate the Malpuas,
Pour the rabdi on top
Garnish with almonds, pistachios, saffron and rose petals.