Malpua with rabdi

Name: Malpua with rabdi
Total time: 3600 s
Yield: 2-3 people
Cuisine: Indian
Ingredients: cup Maida-1; tbsp Fennel seed-1; tbsp Fresh curd-3; 4 tbsp Milkpowder-; tbsp Cardamom powder-1/3; Sugar-1cup; Ghee,water,nuts-as requried

Nangai Sri @cook_28240166

Malpua is a sweet pan cake coated with sugar syrup.
It was introduced during the reign of king Gajapati Prataparudra Deva in early 16th century.
It is referred to as amalu in the Jagannath temple terminology.
Course:Dessert,sweet

Nangai Sri @cook_28240166

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Ingredients

1hr

2-3 people

cupMaida-1
tbspFennel seed-1
tbspFresh curd-3
4 tbspMilkpowder-
tbspCardamom powder-1/3
Sugar-1cup
Ghee,water,nuts-as requried

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Steps

1hr

1

In a mixing bowl take maida flour,Fennel seeds,cardamom powder. Mix the dry ingredients well.
2

Add 3 tbsp milkpowder and 3 tbsp fresh yogurt. Instead of milkpowder you can also use khoya/mawa.
3

Add requried 1/2 glass of water.Begin to stir.
4

Stir to a thick flowing batter without any lumps.Cover and allow the batter to rest for 30 to 40 minutes
5

Preparing sugar syrup:
Just before you begin to fry the malpua prepare the syrup bcoz the sugar syrup must be kept warm. Heat 1 cup sugar and 1/2cup water.On a simmer,stir well the mixture so that the sugar melts.
6

Making malpua:
Heat 3 tbsp ghee in a pan to shallaw fry the malpua.You can also deep fry.
7

Lastly add 2 pinches baking soda to the malpua batter and mix it very well.
8

Lower the flame. Take 2 tbsp to 3 tbsp of the batter and gently pour it on the hot ghee. Spread the batter lightly with the back of the spoon. Fry on a low to medium flame.
9

When the base becomes light golden, flip over.
Flip again and fry till they have a crisp edge and are golden. Fry malpuas this way and add more ghee if required while frying.
10

Adding malpua to sugar syrup:
Then immediately place the fried malpua in the warm sugar syrup.
11

Gently coat them with the sugar syrup
12

Serving malpua
Pour some rabri on top of the malpua (optional). Garnish with the chopped nuts.