Malpua served with Rabri

My blog turns two! 🙂 🙂 Celebrating this event with a sweet dish.

Also, this blog post is my entry for the contest sponsored by www.zoutons.com and www.collegedunia.com

Contest is hosted by Raksha of Raksha’s Kitchen

I have been wanting to make Malpuas at home for a long time now. Their rich syrupy taste is accentuated if you serve them with some delicious Rabri. The procedure is essentially easy. The ingredients required are also few in number.The only time consuming (but easy)part of the recipe is the Rabri. I have divided the recipe into 3 parts below to make it easier for readers.

  1. Rabri
  2. Sugar syrup
  3. Malpua

Ingredients (Serves 2) :

  1. Rabri : 1/2 litre full fat milk , Saffron strands (kesar) for garnishing
  2. Sugar Syrup : 1/2 cup sugar, 1/2 cup water
  3. Malpua : 1/2 cup all purpose flour (maida), 1/2 cup milk, 1 tablespoon powdered sugar. 1/4 teaspoon baking powder, ghee (clarified butter) or oil to rub on the tawa

Procedure :

1. Rabri :

This is the longest procedure of the recipe. But does not need too much manual intervention. Hence, you can start off with this , move onto the the rest of the recipe and then come back to this when required.

Use a heavy bottomed pan. Keep it on low flame, add a tablespoon of water to the pan before adding milk to it to preven the milk from getting burnt. After adding the milk, boil the milk in low flame while stirring once in a while in between. You will see heavy cream forming in the milk. Keep collecting the cream and storing it separately in a dish. Continue doing this till the milk is completely reduced. You can refrigerate the rabri and use it later it.

Rabri1

Rabri2

 

Rabri3

2. Sugar Syrup :

In a pan , add the water an sugar. Stir well and let it boil. Let it boil for 10 minutes. Then turn off the flame and allow it to cool. The syrup thickens a little. Ideal consistency would be the 1 string consistency. Take a little of the syrup on your fore finger.The syrup will form a thin single string between your thumb and fore finger when you separate the fingers. Keep the sugar syrup aside.

3. Malpua :

Making malpua pancakes is quite an easy task for people who grapple with dosa batter on a daily basis 🙂

Firstly, in a bowl, mix the all purpose flour, milk and sugar and mix well. The batter should be free flowing but neither too thick nor too thin. To adjust the consistency of the batter you can either add more milk or water. Once the batter is ready, add the baking powder and mix well again. This helps the batter to become light and the pancakes will turn out fluffy. Now heat a non stick pan or tawa and rub some ghee on it. Pour small pancakes onto it. Cook them on both sides until they turn golden brown. Depending on the size of your pancakes, the number of them will differ. I made 6 pancakes with this batter.

Once the pancakes are ready, dip them into the sugar syrup one by one as and when they come out of the non stick pan. Since they are hot, they absorb the sugar syrup easily and get coated by it. Malpua is ready.

Malpua can be served hot or cold . Both taste equally good! Garnish with Rabri and Kesar and serve 🙂

 

Malpua1

Malpua2

Malpua3

 

 

Malpua4

Malpua5

 

This post has been written For the contest “Indian dessert recipes Sponsored by Zoutons.com and Collegedunia.com”

 

 

 

 

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