Rabri:
Making time: 25 minutes
Rabri:
Making time: 25 minutes
Chilling time: 4 hours
Makes: 4 servings
Shelflife: 2 days refrigerated
Malpua:
Making time: 45 minutes
Makes:14-15 malpuas
Shelflife:Best fresh Ingredients:
For Rabri:
1 litre - full fat milk
1/2 cup - sugar
3 pods - cardamom
5 - almonds, blanched
3 - pistachios, skinned
10 to 15 threads - saffron For Malpua:
2 cups - whole milk, boiled and cooled
1/2 cup - plain flour
1/2 cup - fine wheat flour
1 pinch - soda bicarb
1 1/2 cups - sugar
1 cup - water
1/4 tsp - saffron strands rubbed in 1 tsp. hot milk
1 pinch - kms (potassium metabisulphite)
To Garnish:
1 tbsp - slivered pistachios and almonds
1/2 tsp - cardamom powder Method
For Rabri:
Making time: 25 minutes
Rabri:
Making time: 25 minutes
Chilling time: 4 hours
Makes: 4 servings
Shelflife: 2 days refrigerated
Malpua:
Making time: 45 minutes
Makes:14-15 malpuas
Shelflife:Best fresh Ingredients:
For Rabri:
1 litre - full fat milk
1/2 cup - sugar
3 pods - cardamom
5 - almonds, blanched
3 - pistachios, skinned
10 to 15 threads - saffron For Malpua:
2 cups - whole milk, boiled and cooled
1/2 cup - plain flour
1/2 cup - fine wheat flour
1 pinch - soda bicarb
1 1/2 cups - sugar
1 cup - water
1/4 tsp - saffron strands rubbed in 1 tsp. hot milk
1 pinch - kms (potassium metabisulphite)
To Garnish:
1 tbsp - slivered pistachios and almonds
1/2 tsp - cardamom powder Method
For Rabri:
- Soak saffron in 2 tsp. hot milk, keep aside.
- Sliver pistachios and almonds, thinly.
- Peel and powder cardamom seeds with a mallet.
- Add to chopped dryfruit.
- Rub saffron with base of a mallet, in cup, till dissolved in milk.
- Put milk to boil in a large deep pan, stirring occasionally.
- When it starts boiling, reduce heat and boil.
- Stir frequently, till milk is 2/3 in volume.
- Add all other ingredients to boiling milk.
- Boil further for 3-4 minutes.
- Take off fire, cool completely.
- Chill in a bowl, till required.
- Heat sugar, kms and water together in a bowl.
- Add saffron strand mixture.
- Bring to boil, simmer for 5-7 minutes, till syrup gets slightly sticky.
- Keep aside till required.
- Run both sieved flours, soda and milk in a mixie.
- Once a smooth thinnish paste is got, empty into a vessel.
- Heat ghee in a flat bottomed pan, upto 1/3rd its depth.
- When hot, carefully pour 25-30 ml. batter in centre of pan.
- This will spread into a thin round.
- Allow one side to fry till sizzling stops.
- Flip carefully with help of perforated spoon and tongs.
- Fry other side, drain over back of perforated spoon.
- Slide into hot syrup, keep for 2 minutes, drain well.
- Sprinkle garnish over sweetened malpua.
- Repeat for remaining batter,
- Serve two hot malpua in individual plate.
- Place a ladleful of chilled rabri over them.
- Serve immediately.