Cooking Instructions
- 1
Add sugar, cardamom, saffron and water in a pan.
- 2
Cook till the syrup is of one string consistency.Keep aside.
- 3
Mix half of the warm milk and khoya in a bowl.Add maida and mix to make a smooth paste.
- 4
Add sugar, suji, fennel seeds,saunf, salt and baking powder, cardamon powder.Mix well.
- 5
Keep aside for 30 minutes.
- 6
Heat ghee in a shallow pan.
- 7
Mix the batter and pour a small ladle full in the hot ghee. The ghee should not be too hot )
- 8
Simmer the heat to low and fry the malpua on both the sides till golden brown.
- 9
Remove from ghee and dip in the sugar syrup for 2 minutes.
- 10
Serve hot with rabdi.
- 11
For Rabri:
Heat milk in a thick bottomed pan until it starts to bubble.As the milk starts to boil, lower the heat and add sugar followed by.Add Mawa/khoya and mix. Keep stirring continuously and let it simmer for 10 - 15 minutes on low flame.The mixture will become thick.
Add kewra water.
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