Rabri and Malpua Recipe
Prep. : 20 Mins
Cook : 20 Mins
Total Time :
Cuisine : indian
Servings : serves 4
For Sugar Syrup
Sugar – 1 cup
Water – 1/2 cup
Elaichi powder- a pinch
Saffron – A few strands
For Malpua
AP Flour(Maida)- 1 cup
Water – 1/2 cup
Reduced Milk – 500 ml
Baking powder – ¼ tsp
Carrot Puree – 2 tbsp
Ghee for deep frying
- In a pan, add sugar & water. Add a little elaichi powder & a few strands of saffron. Stir till the sugar dissolves.Bring to a quick boil & then keep it aside.
- For malpuas, add flour n a bowl along with baking powder. Mix.
- Add milk little by little to make a smooth, free-flowing batter ensuring there are no lumps. Now add the grated carrot puree.
- You can adjust the consistency with a little water if needed. Rest the batter for 10-15 mins.
- In a deep pan, heat ghee. Place the different shaped cookie cutters on the pan & then pour a ladleful of batter in each.
- Fry till they get golden brown on both sides.
- Remove & immediately soak in the prepared sugar syrup for about 3-4 mins.
- Arrange them in a serving platter. Serve with cold rabdi & garnish with mixed nuts.
Recipe note: These malpuas will be slightly thick because of making them in shapes.. if you want the classic crispy edges, pour a small ladle directly on the pan without the cookie cutters!
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