Mithai time...Malpua with Rabdi :)

People truly say that cravings are crazy. It was 10:30 at night and I just felt like eating Malpua. I know it was crazy enough but I couldn't resist landing into my kitchen and start it over. 'Sweets' can sometimes be so tempting, I never knew this!! I started with Malpua and then progressed to 'Rabdi' as well and finally at 11:30 I was all set with these yum yum yummy sweets!!

Let me share with you, how can you make Malpua without much effort, because sometimes cooking is not as difficult as it appears to be!

MALPUA:

Ingredients:

1. Aata (wheat flour) - 2 cups

2. Milk - 2 and a 1/2 cups

3. Curd - 1 cup

4. Sugar - 1 and 1/4 cup

5. Ghee (for deep frying)

Method: 

1. Take the curd and sugar and mix them well till the sugar gets dissolved completely. 
2. Now add aata to it and prepare a smooth dough with no lumps in it. 
3. Add the milk slowly and keep stirring to avoid formation of any lumps. Mix this batter properly. You can vary the consistency based on the kind of malpua you want; if you prefer thick and soft ones, add in less milk and keep the batter a little thicker, and if you want the thin and crispy ones, add in more milk and keep the batter thinner.
4. Now take little ghee in a flat pan (preferably a non stick pan or an iron ka flat kadai/tavi). The ghee should not be too much; just a thin layer of 1/2 - 1 inch is enough. Heat it. Now put the flame on low and pour a spoonful of the mixture in the centre of the pan. Let it expand in size and get fried. Now put the flame on medium (after 30 seconds of pouring the mixture) and after 2 minutes, turn the side. Fry till it becomes light golden. The sides will be golden brown n darker than the centre. If you want it to be soft, take it out when the corners becomes golden. If you want it to be a little crispy, let the centre go golden and the corners golden brown.
5. At last, take the malpua and top it with rabdi (for recipe, click here) and sliced almonds. It tastes delicious!! 

 

Tips:

1.  You could store the remaining malpuas and rabdi in your refrigerator and use them for 2 days. Chilled Rabdi with malpua even tastes better!
2. The worst experience with people is when the mixture scatters on pouring and you don't get a round malpua. This is a very common problem and could be a result of excessive sugar content, too much heating or too thin consistency. Don't panic if this happens. Here's a simple solution to your problem: Put off the gas and now pour the mixture, but the ghee should not be cold of course. When the corners start bubbling and take their shape, turn the flame on to sim/low. Now slowly turn the flame to medium and fry it; the shape will come perfect then! :)
3. If you find the Malpuas less sweeter, add in a little more of powdered sugar to the mixture and blend well, though be sure that your malpua could scatter on frying and will also be hard and sticky on cooling. 
4. There's also one more method of preparing malpua in which the ingredients vary a little, but this malpua can be eaten only when freshly made else it becomes sticky later. Herein, you need to take 3/4 cup sugar to be mixed well with 1 cup water(could be done by heating) and then mix well with 1 cup aata(wheat flour). You could also add all three of them together and blend them. Now this batter is to be used in the similar way we did earlier.
5. If you need an easier method where there is no scattering, and also the malpua are sweet sweet sweeter, just go in for Rabdi/Chashni Malpua.  

RABDI/ CHASHNI  MALPUA

Ingredients:

1. Reduced Milk/ Rabdi: 1 cup

2. Milk: 1 cup

3. Maida ( All Purpose Flour): 1 cup

4. Ghee (for deep frying)

For Sugar Syrup:

1. Sugar: 1 cup

2. Water: 3/4 cup

Method:

1. Boil 1 litre milk in an open pan and then simmer with occasional stirring till the milk reduces to 1/4. Our rabdi is ready.
2. Now add maida, rabdi and milk together forming a smooth batter. 
3. Heat ghee in a flat bottomed non-stick pan or a flat iron tavi/kadai on high flame.
4. Now putting the flame on low, pour in a spoonful of batter into the ghee. 
5. The batter will rise up and start to float; also it will take a circular shape. 
6. Turn the flame on 'medium' and let them turn golden brown.
7. Flip the side and fry for another 1 minute. 
8. On the othe hand, we'll keep the sugar syrup ready. Take sugar and water in a pan and bring them to a boil. Keep this aside. The syrup should be warm/hot while transferring the malpua.
9. As the malpua is ready in the frying pan, immediately transfer this into the sugar syrup. 
10. Let it sit in the syrup for 4-5 minutes and then take it out. 
11. Garnish with sliced almonds/ pistachio.

Tips: 

1. If you wish to save time, add the syrup into the batter and make malpua, but they could scatter just the way the normal ones did. 
2. These can be stored in the refrigerator for 2 days, and be microwaved just before next use.

Submitting this recipe to:

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