Rabdi Malpua Recipe

Cooking Directions

• STEP 1.In a bowl, mix flour, milk, sugar, fennel seeds, and mashed bananas to make a smooth batter.
• STEP 2.Heat ghee in a pan and pour a ladleful of the batter to make a small pancake. Cook until golden brown on both sides.
• STEP 3.In a separate pan, heat milk and let it simmer on low heat until it thickens and reduces in volume.
• STEP 4.Add sugar, cardamom powder, and saffron strands to the milk and mix well.
• STEP 5.Dip the fried malpuas in the rabdi and let them soak for a few minutes.
• STEP 6.Garnish with chopped nuts and serve warm or chilled.

Cooking Tips

• To make the malpuas more flavorful, you can add a pinch of cardamom powder or rose water to the batter.
• For a richer rabdi, you can add condensed milk or khoya (milk solids) to the milk while simmering.
• You can also garnish the rabdi malpua with a drizzle of honey or a sprinkle of powdered sugar.

Storage and Serving

• Rabdi Malpua is best served fresh, but you can store the leftover malpuas and rabdi separately in the refrigerator.
• Reheat the malpuas in a pan or microwave before serving.
• Serve the malpuas with a generous serving of rabdi and garnish with chopped nuts.