ients:For rabri:
• 1 litre milk
• 1 cup sugar
For the syrup:
• 1 cup sugar
• 1 cup water
• Saffron strands
• 1/2 tsp cardamom powder
For the malpua:
• 500 gms all purpose flour
• 1/2 tsp baking powder
• 400 gms sweetened condensed milk
• Slivered almonds and pistachios to garnish
• Ghee
How to make malpua:
- Mix the milk and 1 cup of sugar in a thick-bottomed pan
- Cook to reduce it to a fourth of its original volume while stirring frequently
- Remove it from the fire; allow cooling and then chilling in the refrigerator
- Mix equal quantity of sugar and water in a pan
- Boil it until a single-thread consistency is obtained
- Add cardamom powder, saffron threads, mix well
- Keep it aside to use later
- In a large mixing bowl, blend the condensed milk, flour and baking powder together to form a smooth batter
- Meanwhile heat enough ghee in a deep frying pan to cook the malpuas
- Pour the batter into the oil to form circles about 4" in diameter
- Cook till golden brown
- Remove from the oil and put directly into the sugar syrup
- Remove after 2-3 minutes and drain on a wire rack
- Now to serve, place 2 malpuas in a plate, spoon rabri over them and garnish with slivered nuts
