Tasty Bengali Malpua Rabdi Recipe

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Directions

• Step1Start the recipe with preparation of batter. Take a mixing bowl and add 1 cup of all purpose flour, 1 teaspoon of fennel seeds, cardamom powder
• Step2Mix them well
• Step3Add three tablespoons of khoya and 3 tablespoons of curd
• Step4Add ½ cup of water and stir it perfectly and form a thick flowing batter
• Step5Mix well to avoid lumps
• Step6Allow batter to rest for about 30 minutes
• Step7Soak almonds in water and peel off the skin
• Step8Slice them into small pieces and keep them aside
• Step9Prepare sugar syrup with ¼ cup of water and ½ cup of sugar on low flame. Stir well until the sugar melts
• Step10Heat ghee in a pan and add baking soda to it
• Step11Mix it well and lower the flame
• Step12Gently add 3 tablespoons of batter to the hot ghee and spread the batter lightly with spoon
• Step13Fry the batter on low flame till they turn to golden crisp
• Step14Flip the malpuas to the other side
• Step15Once they are fried, then drain them on paper towels
• Step16Place them immediately in warm sugar syrup
• Step17Coat the malpuas with sugar syrup and remove them from the syrup immediately
• Step18Place them on a serving plate
• Step19For better taste, pour rabdi on malpuas
• Step20Preparation of Rabdi: Add milk to a flat thickened pan and bring the milk to boil
• Step21Lower the flame and continue boiling the milk on low flame
• Step22Stir at regular intervals till milk turns to a clotted cream
• Step23Do not stop stirring the milk as it gets browned when you stop stirring
• Step24Switch off the flame when the milk gets thickened
• Step25Add sugar to it and stir well till the sugar dissolves
• Step26Add crushed saffron, rose water, sliced almonds and thicken the milk on low flame
• Step27Off the flame and remove the rabdi from flame
• Step28Pour the mixture on malpua and serve it once it becomes cool.

A best holi recipe warms your heart on a cold winter’s day.

About Malpua

-Neelima