Ingredients:
- For Malpua Batter
- 1 cup all-purpose flour/maida
- 3 teaspoons unsweetened khoa/mawa
- 1 teaspoon fennel seeds
- Water
- For Sugar syrup
- 1 cup water
- 1 cup sugar
- 2 teaspoon milk
- 1/4 teaspoon cardamom powder
- For Frying
- Oil/ghee
- For Rabri
- 1-liter milk
- 1/4 cup sugar
- 1/4 teaspoon cardamom powder
- A pinch of saffron
- California walnuts
Preparation:
Malpua Batter
- Mix all-purpose flour/maida and unsweetened khoa/mawa, then add fennel seeds and to it mix.
- Gradually add water and mix to a thick flowing batter.
- Ferment the batter for 12 hours.
Sugar syrup
- Boil water and add sugar and cardamom pods to it.
- Stir it until the sugar dissolves, then let it boil for another 5 mins on medium flame.
- Keep the sugar syrup aside
Rabri
- Heat a thick-bottomed pot with the milk. Keep the flame on medium-low and continuously stir the milk
- Once the milk reduces to half, add the sugar, cardamom powder, and saffron strands, mix well.
- Soak walnuts for 2 hours, then chop them finely and add the walnuts to the rabri and mix well.
- The rabri is done.
Malpua
- Heat oil in a wide pan.
- Gently pour the fermented batter. Flip them and fry till it turns crisp and golden in color. Now add the fried malpua to the sugar syrup.
- Soak in sugar syrup for 2 minutes.
- Serve the malpua with rabri, chopped walnuts, and saffron.
