Rabdi malpua

Name: Rabdi malpua
Total time: 2700 s
Yield: 3-4 people
Cuisine: Indian
Ingredients: For Malpua batter; 1 cup jaggery; 1 cup water; 1 cup wheat flour approx; 1 tsp cardamom powder; For frying; as requried Non-stick pan; Some Ghee for frying; for rabdi; 1 litre full fat milk; 4 tbsp sugar; 1 tsp elaichi powder; As required Sliced almonds

Komal Shah @cook8810

#GA4
#week25
#rajasthani

Komal Shah @cook8810

#GA4
#week25
#rajasthani

Saved

Ingredients

45 mins

3-4 people

For Malpua batter
1 cupjaggery
1 cupwater
1 cupwheat flour approx
1 tspcardamom powder
For frying
as requriedNon-stick pan
SomeGhee for frying
forrabdi
1 litrefull fat milk
4 tbspsugar
1 tspelaichi powder
As requiredSliced almonds

Saved

Steps

45 mins

1

In a non-stick pan, boil the milk, cook the milk till it reduces and becomes less than half. Stir occasionally
2

Add sugar, green elaichi powder, and chopped almonds to it.
3

Take the rabdi in a bowl and chill it.
4

Soak the jaggery in water and after it melts sieve it.
5

Add wheat flour in jaggery water, mix it well and blend it with a blender.
6

Heat ghee in a no stick pan, then pour a little batter in ghee, flip it and cook it on both sides till golden brown.
7

Make all the malpua this way.
8

In a plate arrange hot malpua, top it up with chilled rabdi, garnish it with sliced almonds and serve it.