Jaggery Malpua With Jaggery Rabdi Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine flour, jaggery, fennel seeds, and cardamom powder.
• STEP 2.Gradually add milk to the mixture and whisk until you get a smooth batter.
• STEP 3.Heat ghee in a pan and pour a ladleful of batter to make small pancakes. Cook until golden brown on both sides.
• STEP 4.In a separate pan, heat milk and jaggery together until it thickens to a rabdi consistency.
• STEP 5.Serve the malpua hot, drizzled with jaggery syrup and topped with jaggery rabdi.

Cooking Tips

• Make sure the jaggery is dissolved completely in the milk for the rabdi.
• You can add chopped nuts like almonds and pistachios for garnishing.
• Serve the malpua immediately after frying to enjoy its crispy texture.

Storage and Serving

• Jaggery Malpua with Jaggery Rabdi is best served fresh and hot.
• You can store the leftover malpua in an airtight container at room temperature for up to 2 days.
• Reheat the malpua in a microwave or on a stovetop before serving.
• The jaggery rabdi can be stored in the refrigerator for up to 3 days.