Malpua with Rabri filling

Ingredients for 12 pcs (Serves 6)

Serving Size: 2

 

(1 portion serves 494kcal Energy, 10.3g Protein, 10g Fat)

For the puas

 

Milk ( Full Cream):3 cups

Refined Wheat Flour : 1 1/2 cups

Fennel Seed Powder (Saunf): 1tsp

Ghee: for frying

For syrup

 

Sugar: 3 cups

Water: 1 1/2 cups

Saffron: A big Pinch

 

For Rabri Filling

 

Khoya: 1 1/2 cups
Chopped Pistachio: 3/8 cup
Sugar: 1 1/2 tsp
Cardamom Powder: 3/4 teaspoon
Rose Water: 1 1/2 teaspoons
Silver Vark : 1-2 Sheets for decoration
 
Method
 
• Bring milk to a boil. Keep stirring till reduced to half the quantity.Let it cool.
• Add flour and fennel powder and blend well to obtain batter of pouring consistency. Add more milk, if needed.
• Boil sugar and water together till the syrup reaches one thread consistency. Add saffron. Keep aside.
• Crumble the khoya. Add the pistachio, sugar, cardamom powder and rose water and mix into a smooth paste.
• Heat ghee in a flat frying pan.
• Pour a tbsp of the batter in the pan.Fry till golden brown on both sides. Similarly make more puas.
• Dip these in the sugar syrup for a minute.
• Put a tsp of the khoya rabri in the centre of the malpua.
• Decorate with silver vark. Serve.

 

 

Secret Tip: Its so unfair that all the yummy things are loaded with calories. But always there are two faces of a coin. My Massi taught me an easy recipe to make guilt free low calorie malpuas.

 

Ingredients:

 

For Puas

 

Whole Wheat Flour (Atta): 1cup

Refined Flour (Maida): 1/2cup

Semolina (Suji): 1/2cup

Sugar/ Sugar Free Natura Baking sweetener: 1cup

Curd: 11/4cup

Water: 11/4cup

Cardamom Powder:1/2tsp

Fennel Powder: 1/2tsp

Ghee/oil: As required

 

For Dip:

Fresh Hung Curd (Made with skim milk): 1cup

Castor Sugar/Sugar Free Natura Baking sweetener : 1/4 Cup

Cardamom Powder: 1/2 tsp

 

 

Method:

• Sieve the atta, maida, suji into a large mixing bowl. Add the curd and water and mix slowly till the batter is lump free and of pouring consistency.
• Add the sugar/ sweetener, cardamom & fennel powder and mix thoroughly. Check for the consistency. Add more water if required.
• In a heated non stick frying pan take a teaspoon of ghee and add a ladle full of the batter. spread it into small pancake and cook on moderate heat (High heat will caramelise the sugar). You can cover while cooking.
• When golden brown just flip the malpua over and cook on the uncooked side till golden brown.
• Whip all the ingredients for the dip in a bowl  till light and creamy.
• Serve the hot malpuas with the dip.

You can also make  गुल्गुले  (Sweet Dumplings) by deep frying spoonfuls of the same batter in oil. We enjoyed them as kids on a rainy day with hot ginger tea.