Indian cuisine has a wide variety of desserts from all regions. But when it comes to treating yourself with something rich what comes in your mind??!! Malpua with Rabdi – It is one dessert which is a meal in itself. We find a number of recipes from different places. The following one is the most famous from Mumbai popularly prepared during the month of Ramadan……
Ingredients:
- All-purpose flour/ Maida – 1 cup full
- Sugar –½ cup (or more if you like sweeter)
- Laban / Yogurt mixed with little water – ¾ cup
- Cardamom powder – ½ teaspoon
- Yellow food color –few drops
- Milk – ½ cup
- Milk powder / Grated Khoya – 3 tablespoons
- Eggs – 3 nos.
- Ghee – As required
- For Rabdi
- Unsweetened condensed milk – 1 tin
- Cardamom powder – A pinch
- Saffron – A pinch
- Milk Powder / Khoya – ¼ cup
- Sugar – As per taste
- Cornflour – 1 teaspoon
- Chopped Pistachios/ Almonds – for garnish
Method:
In a large bowl add the all-purpose flour, sugar, Laban/yogurt mix, cardamom powder, food color, milk. Mix everything well with a whisk or blend in a blender. Keep aside for atleast an hour. Add the milk powder or khoya and give a nice mix. Add the eggs one at a time and whisk the mixture well to incorporate everthing.
In a deep kadhai or pan heat ghee, enough to deep fry the malpua. Reduce the flame to medium and with a deep mouthed spoon spread the batter in the pan, starting from the center and reaching the outer part in a circular motion keeping in mind that it’s not layered very thick. Fry well until golden brown and crisp on one side and then turn over and cook the other side in the similar way. Remove and drain on a paper towel. Serve hot with Rabdi.
TIP: Do not turn the malpua constantly as it may break and will not be crispy.
Rabdi
In a broad pan heat the unsweetened condensed milk with all the other ingredients except the cornflour. Cook until the mixture is thick and well blended. Sprinkle the cornflour and take a boil for a couple of minutes. Add chopped nuts to garnish. Serve hot or cold with Malpua.
Hamida Abid