Malpua Rabdi I Malpua Recipe I Diwali Recipes I मालपुआ रबड़ी I Pankaj Bhadouria
Did you know Malpua is a desert that has found mentioned even in our Vedas?
This traditional dessert malpua has always been a part of all our celebrations, Be at festivals, puja or weddings as well!
So I have shared with you today a malpua recipe that will give you the perfect Malpas every time!
Along with the Malpua recipe, I have also shared with you the recipe of Rabdi.
This recipe of rabdi h helps you to make rabdi just like the one made by Halwai's which is lachedar and malaidar. The secret to getting this perfect recipe lies in slow cooking and collecting all the Malaya that forms on the top of the milk to the sides of the pan. And then later adding it back to the Rabdi.
Today's video is not just about sharing the recipes of Malpua Rabri with you. In today's video, I have also shared with you how you can Serve the Malpua Rabdi in 3 different ways.
One is the traditional way of serving Malpua Rabdi, with the Malpua placed over the Rabdi.
The other is Malpua shots!
The 3rd way of presentation has malpua being used as crepes with a filling of rabdi cream.
These presentations help you to present Malpua Rabdi, a traditional dessert, in a gourmet manner that can be a winner dessert at your Diwali parties this year!
2 Try out the Malpua recipe and the Malpua Rabdi combination and let me know how you liked it!
Timeline:
0:00 Intro
1:23 In which pan should you cook milk
2:20 How to make Malpua Batter
3:47 How to make Rabdi
4:40 How to make Malpua Syrup
6:05 How to fry Malpua
9:12 Malpua Shots
10:20 Malpua Cannelloni
10:40 How to present Malpua with rabdi
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Recipe :
Malpua Rabdi
Preparation time: 20 minutes
Cooking time: 1 hour
Serves: 5-6
Ingredients:
For Malpua:
1 ½ cup flour
3 tbsp khoya (mawa)
1 tsp fennel seeds
1 tsp cardamom powder
1 ¾ - 2 cups milk
2 tbsp sugar
½ tsp baking powder
Ghee to fry
For Syrup:
2 cups sugar
1 cup water
Few strands saffron
For Rabdi:
1 ½ l milk
½ cup sugar
1 tsp cardamom powder
Few strands saffron
For serving:
3 cups whipped cream
Sliced pistachios
Dried rose petals
Method:
For the Malpua:
Blend together all the ingredients for the malpua to make a thick, smooth batter of flowing consistency.
Heat 1/2” ghee in a flat pan.
Add a ladle full of the batter to moderately hot ghee and cook till the malpua is lightly golden on the bottom. Flip and cook on the other side. Also tell the malpua is golden in colour. Remove from heat and Soak the malpua in lukewarm syrup.
For the syrup:
Add the sugar and the water to a pan and bring to a boil. Reduce the heat and simmer for about 4 to 5 minutes till you have a syrup of one string consistency.
For the rabdi:
Put the milk to boil in a wide pan. as it comes to a boil, reduce the heat and allow to simmer. Keep pushing out the malai, the skin, that forms on the top to the side walls of the pan.
Keep collecting the skin on the side walls of the pan till the milk is reduced to almost one quarter. Scrape of the malai from the side of the pan and add it back to the milk.
Add the sugar and cook till the Rabdi is reduced further.
Add sliced pistachios and cool the rabri completely before serving.
To serve:
Method 1:
Serve the Malpua over Rabdi in the traditional way. Garnish with some dried rose petals and pistachio slices.
Method 2:
Pour some rabdi at the base of small serving glasses. Place a malpua over it.
Lightly fold in half a cup of the prepared rabdi into the whipped cream.
Place the cream in a piping bag with a star nozzle. Pipe out some rabdi cream over the malpua. Garnish with some dried rose petals and pistachio slices.
Method 3:
Make thin Malpas like crepes. Soak them in syrup for 5 to 7 minutes.
Pipe out the whipped cream and Ruby mixture in the centre of the prepared crape. Fold over from both the sides and secure with a clove.
Garnish with some dried rose petals and pistachio slices.
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