Rabdi malpua Recipe

Cooking Directions

• STEP 1.In a bowl, mix together all-purpose flour, semolina, mashed ripe bananas, 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. Fry until golden brown on both sides.
• STEP 4.In a separate pan, heat milk and bring it to a boil. Reduce the heat and simmer until it thickens to a rabdi consistency.
• STEP 5.Dip the fried malpua pancakes in the rabdi and let them soak for a few minutes.
• STEP 6.Garnish with chopped nuts like almonds and pistachios.
• STEP 7.Serve the Rabdi Malpua warm or chilled as a delightful Indian dessert.

Cooking Tips

• Make sure the batter is smooth and lump-free for perfect malpua pancakes.
• You can adjust the sweetness of the rabdi according to your preference by adding more or less sugar.
• For a richer flavor, you can add saffron strands to the rabdi while it simmers.
• If you prefer a crispier texture, you can fry the malpua pancakes for a little longer until they turn darker in color.

Storage and Serving

• Rabdi Malpua is best served fresh, but you can store any leftovers in the refrigerator for up to 2 days.
• To reheat, warm the malpua pancakes in a microwave or gently heat them in a pan.
• You can serve Rabdi Malpua as is or with a scoop of vanilla ice cream for an extra indulgent treat.