Tasty Bengali Malpua Rabdi Recipe

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Directions

• Start 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
• Mix them well
• Add three tablespoons of khoya and 3 tablespoons of curd
• Add ½ cup of water and stir it perfectly and form a thick flowing batter
• Mix well to avoid lumps
• Allow batter to rest for about 30 minutes
• Soak almonds in water and peel off the skin
• Slice them into small pieces and keep them aside
• Prepare sugar syrup with ¼ cup of water and ½ cup of sugar on low flame. Stir well until the sugar melts
• Heat ghee in a pan and add baking soda to it
• Mix it well and lower the flame
• Gently add 3 tablespoons of batter to the hot ghee and spread the batter lightly with spoon
• Fry the batter on low flame till they turn to golden crisp
• Flip the malpuas to the other side
• Once they are fried, then drain them on paper towels
• Place them immediately in warm sugar syrup
• Coat the malpuas with sugar syrup and remove them from the syrup immediately
• Place them on a serving plate
• For better taste, pour rabdi on malpuas
• Preparation of Rabdi: Add milk to a flat thickened pan and bring the milk to boil
• Lower the flame and continue boiling the milk on low flame
• Stir at regular intervals till milk turns to a clotted cream
• Do not stop stirring the milk as it gets browned when you stop stirring
• Switch off the flame when the milk gets thickened
• Add sugar to it and stir well till the sugar dissolves
• Add crushed saffron, rose water, sliced almonds and thicken the milk on low flame
• Off the flame and remove the rabdi from flame
• Pour 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