Malpuas, we first had in Rajdhani Restaurant. My husband liked it very much. So decided to try it @ home. First I tried with Maida & cream then with Khoya but we like the most is the version which I made on Dasara Festival. Rabdi tastes awesome with Malpuas…..a hit combo for festive season.
For sugar syrupSugar - 1 Cup
Water - 1/4 cup
Cardamom powder - 1/4 teaspoon.
Wheat flour - 2 cups
Curd - 4 tablespoons
Milk - 1/4 cup
Sugar - 1 teaspoon
Salt - a pinch
Pure ghee for frying
Milk - 1 Litter
Sugar - 1 Cup
Cardamom powder - 1/4 teaspoon
For Sugar Syrup
In a thick bottom vessel mix sugar and water. Boil it to 1 string consistency. Add cardamom powder. Sugar syrup is ready.
Mix flour, sugar & salt. In a bowl whip the curd and milk. Add flour mixture in it and mix it neatly so that no lumps should form. Batter should be of pouring consistency like Dosa batter. If needed you can add more milk into batter. Keep aside for 1 hour.
After one hour heat pure ghee in a pan. Pour small ladleful batter in ghee. It will form a small circle. Fry on both sides till it becomes golden brown. Drain ghee from Malpuas and immediately deep it in warm sugar syrup. (Syrup should be warm.) Deep malpuas for 1 minute and drain.
Boil Milk in heavy bottom pan. Simmer for 10 minutes, after it starts boiling. Stir in between so that it will not stick on edges. Reduce it 1/4th in quantity. Add sugar and mix wel. The rabdi should be very thick. Add cardamom powder and mix well. Cool the rabdi to normal temperature.
Place malpuas in serving plate. Pour little rabdi on it and decorated with sliced pistachio. Malpua should be hot and rabdi should be at room temperature.
This goes to Gayathri's 'ONLY' - Sweets & Desserts event, brain child of Pari.