Malpuha with a small twist of Stuffed Rabadi

Name: Malpuha with a small twist of Stuffed Rabadi
Total time: 2100 s
Yield: 4 servings
Cuisine: Indian
Ingredients: For the malpuas:; 1 cup - whole Wheat flour; 1/2 cup - jaggery, grated; 1/2 tsp - Fennel seeds; 1/2 tsp - Cardamom powder; Ghee or Butter for cooking; 1 cup - warm water; For rabadi:; 1 cup - reduced fat Milk; 1 cup - low fat Paneer; 1/2 cup - fat free condensed Milk (you can use sweetened condensed Milk as well); 1/4 tsp - Cardamom powder; a few strands - Saffron; 1 tsp - Ghee; 1 tbsp - rose water; Pista

Vimala @cook_7789078

This yummy desert which is mainly cooked by the North Indians in every festival

Vimala @cook_7789078

This yummy desert which is mainly cooked by the North Indians in every festival

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Ingredients

35 minutes

4 servings

For the malpuas:
1 cup- whole Wheat flour
1/2 cup- jaggery, grated
1/2 tsp- Fennel seeds
1/2 tsp- Cardamom powder
Ghee or Butter for cooking
1 cup- warm water
For rabadi:
1 cup- reduced fat Milk
1 cup- low fat Paneer
1/2 cup- fat free condensed Milk (you can use sweetened condensed Milk as well)
1/4 tsp- Cardamom powder
a fewstrands - Saffron
1 tsp- Ghee
1 tbsp- rose water
Pista

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Steps

35 minutes

1

Dissolve the jaggery in 1 cup warm water and mix till it dissolves.Mix it well till well combined. Heat a non-stick pan, grease it with ghee and pour out to make small pancakes. Turn it around after 3-4 min - till golden brown.
2

For the rabadi: Mix all the ingredients together in a heavy bottom pan and simmer for 10-15 min.
3

Its done when it starts thickening and comes together as one lump.The last step is to layer the rabadi between the malpuas and serve it hot.
4

Garnish it with pista or any other nuts of your choice.

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Cooksnaps

Saved

Vimala @cook_7789078

on May 23, 2017 11:20

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