Ingredients with Measurements:
For Malpua:
- 1 cup all-purpose flour
- 1/2 cup semolina
- 1/2 cup milk powder
- 1/2 cup sugar
- 1/2 tsp fennel seeds
- 1/2 tsp cardamom powder
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 cup milk
- Oil for frying
For Rabri:
- 1 liter full-fat milk
- 1/2 cup sugar
- 1/2 tsp cardamom powder
- 1/4 cup chopped nuts (almonds, pistachios, cashews)
Special equipment needed:
- Heavy-bottomed pan
- Skimmer
- Mixing bowl
- Whisk
Step-by-step instructions:
For Malpua:
1. In a mixing bowl, combine all-purpose flour, semolina, milk powder, sugar, fennel seeds, cardamom powder, baking powder, and baking soda.
2. Gradually add milk to the mixture and whisk until smooth.
3. Heat oil in a pan over medium heat.
4. Using a ladle, pour the batter into the hot oil and fry until golden brown on both sides.
5. Remove the malpuas from the oil using a skimmer and place them on a paper towel to drain excess oil.
For Rabri:
1. In a heavy-bottomed pan, heat milk over medium heat.
2. Stir occasionally until the milk comes to a boil.
3. Reduce the heat to low and let the milk simmer for 1 hour, stirring occasionally.
4. Add sugar and cardamom powder to the milk and stir until the sugar dissolves.
5. Continue to simmer the milk for another 30 minutes until it thickens and reduces to half its original volume.
6. Add chopped nuts to the rabri and mix well.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Malpua: Medium heat
Rabri: Medium-low heat
Serving size:
4-6 servings
Nutritional information:
Malpua:
Calories: 250
Fat: 10g
Carbohydrates: 35g
Protein: 5g
Rabri:
Calories: 200
Fat: 8g
Carbohydrates: 25g
Protein: 6g
Substitutions for ingredients:
- Milk powder can be substituted with condensed milk.
- Semolina can be substituted with rice flour.
- Fennel seeds can be substituted with cardamom seeds.
Variations:
- Malpua can be made with whole wheat flour instead of all-purpose flour.
- Rabri can be flavored with saffron or rose water.
Tips and tricks:
- Make sure the oil is hot enough before frying the malpuas.
- Do not overmix the malpua batter as it can make the malpuas tough.
- Stir the rabri occasionally to prevent it from sticking to the bottom of the pan.
Storage instructions:
- Malpua can be stored in an airtight container at room temperature for up to 2 days.
- Rabri can be stored in the refrigerator for up to 3 days.
Reheating instructions:
- Heat the malpuas in a microwave for 10-15 seconds before serving.
- Reheat the rabri in a saucepan over low heat until warm.
Presentation ideas:
- Serve the malpua with rabri drizzled on top.
- Garnish with chopped nuts and saffron strands.
Pairings:
- Malpua with rabri pairs well with hot chai or coffee.
Suggested side dishes:
- Malpua with rabri can be served as a dessert on its own.
Troubleshooting advice:
- If the malpuas are not crispy, increase the heat of the oil.
- If the rabri is too thick, add a little milk to thin it out.
Food safety advice:
- Make sure the oil is not too hot to prevent burns.
- Use pasteurized milk to prevent foodborne illnesses.
Food history:
- Malpua is a traditional Indian sweet that is popular in North India and Bangladesh.
- Rabri is a sweet dish that originated in the Indian subcontinent.
Flavor profiles:
- Malpua is sweet and aromatic with a crispy texture.
- Rabri is creamy, sweet, and nutty.
Serving suggestions:
- Serve malpua with rabri as a dessert after a meal.
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Region: Indian