Rabri with Malpua is a traditional Indian dessert enjoyed by most and here the stuffing is with Khoya that makes it special. This dessert can be enjoyed any season all year through. Easy to make and delicious to eat
STEP 1.For Syrup - in a pan add sugar, water and bring it to boil, stir continuously until sugar dissolves. Add cardamom powder and rose water and continue stirring until there is one string consistency, set aside
STEP 2.For Rabri - in a heavy bottomed pan add milk and bring it to boil, stir continuously until it’s halved. Scrape the sides and continuously stir, add sugar, cardamom powder, fennel seeds, rose water and stir once. Set aside to cool
STEP 3.For Stuffed Malpua - In a bowl add grated Khoya, Maida, sooji, cornstarch, add water to mix, whisk well, add cardamom powder, saffron infused water, fennel seeds and whisk well again. The stuffing is ready
STEP 4.For making stuffed Malpua - in a pan heat adequate oil and take 1 ladle of the Batter and add 2-3 ladle of the batter ensuring they don’t stick to each other. Keep the flame medium for 2 mins and when the Malpua’s float then flip sides and fry for another 2-3 mins, set aside
STEP 5.Add to the syrup immediately after the Stuffed Malpua’s are fried. Soak it for 5-6 mins and set aside
STEP 6.Plate and garnish with chopped almonds, pistachios, pomegranate seeds, silver warq. Enjoy!
Nutrition value
2989
calories per serving
183 g Fat43 g Protein301 g Carbs9 g FiberOther
Current Totals
183 g Fat
43 g Protein
301 g Carbs
9 g Fiber
MacroNutrients
Carbs
301 g
Protein
43 g
Fiber
9 g
Fats
Fat
183 g
Vitamins & Minerals
Calcium
667 mg
Iron
10 mg
Vitamin A
17 mcg
Vitamin B1
1 mg
Vitamin B2
0 mg
Vitamin B3
9 mg
Vitamin B6
0 mg
Vitamin B9
417 mcg
Vitamin B12
0 mcg
Vitamin C
4 mg
Vitamin E
12 mg
Copper
1 mcg
Magnesium
398 mg
Manganese
6 mg
Phosphorus
813 mg
Selenium
48 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
