Rabdi-Maalpua - Eid Special!!

In #India, during holy month of #Ramzaan, #RabdiMaalpua is insanely popular. Many muslim families make Maalpua for #iftaar too. These are an integral part of Eid celebration in the country. Many mithaiwalas serve hot Maalpua topped with lachchhedaar Rabdi. Maalpuas are basically sort of pancakes dipped in sugar syrup flavored with cardamom and saffron, and if they are topped with Rabdi it's just heaven in mouth!

For last couple of months as I got regular in posting recipes on my blog, making a dessert had been on my mind, which I was postponing and I don't know why. But, it's better late than never! #Eid-#Ul-#Fitr is just 10 days away from now so why not make an Eid special dessert? This time I am bringing you again a lip smacking recipe and wishing all my muslim friends #Eidmubaarak. I could've made only Maalpuas, but Maalpua without Rabdi is like a flower without scent. Also, you might know from my other recipes by now that I'm fond of taking the taste up a notch, no matter what I'm cooking, so, I made Rabdi too. This is an extremely simple recipe; the only effort is in making the rabdi, and my step-by-step recipe will make that too easy for you guys. So, let's get started!

This recipe will make around 10-12 maalpuas. Do try it. I'm certain that you'll love it!

List of Ingredients:

For Maalpua

1. All purpose flour/Maida - 1 cup.

2. Semolina/sooji - 3 tbsp.

3. Fennel seeds/Saunf - 1 tbsp.

4. Cold Milk - 1 cup.

5. Baking powder - 1/2 tsp.

6. Desiccated Coconut - 2 tbsp. (Optional)

7. Oil - for shallow frying.

For Rabdi

1. Full fat milk - 1 ltr

2. Sugar - 3 tbsp - You can adjust per your preference

For Sugar Syrup

1. Sugar - 1 cup.

2. Water - 3/4 cup.

3. Cardamom/Elaichi - 2-3 (peeled and crushed).

4. Saffron strands/Kesar - 6-7.

5. Pistachio & Almond shavings - for garnishing.

Easy to follow steps:

We'll start with making rabdi first, as it's the only element that'll take the maximum time. Pour milk in a non-stick pan, put it on high flame and bring it to a full boil. Reduce the flame to moderate/low and allow the milk to keep boiling. Drag the top layer of malaai that has formed on milk with the help of a spatula and stick it to the sides of the pan. As milk is boiling on the bottom, the top layer cools down and forms malaai. Keep sticking malaai to the side of the pan as the milk boils. When milk is thickened and reduced to less than a third, scrape the sides of pan and mix all the malaai with milk. And, my friends, that's how we get lachhas in our rabdi. Add sugar to the milk and keep stirring to dissolve before turning off the flame.

There you have it - "Lachchhedaar Rabdi"!!!

Now, let's make sugar syrup. Needless to say, you can make this along with Rabdi, but I just want to keep steps clear, hence mentioning one by one. In a pan, add sugar and water, and keep it on low flame. Gradually, sugar will melt. Then add 2 tbsp of milk, bring it to a boil and remove the scum to clean sugar impurities. Simmer it on low flame for another 7-8 minutes until it is slightly thick. Add cardamom & saffron. Switch off the flame and keep the syrup aside. Just be careful that we don't need it very thick. To check, you can test it between your fingers. You should feel the stickiness but there shouldn't be any thread of chaashni/sugar syrup here.

Note : One-thread consistency is when a single thread is formed (and does not break) when your forefinger and your thumb are pulled apart gently.

Now, it's time to make Maalpuas. In a bowl, add maida, fennel seeds, baking powder and desiccated coconut. Start adding milk bit by bit while stirring the mixture to make a lump free batter of pouring consistency, as you would for besan ka cheela. Let the batter rest for 5-7 minutes (no more than that). Take oil in a pan and put it on low to moderate flame. When oil is slightly hot, pour a ladle full of batter into the oil and fry the maalpua. When you see golden crust on the bottom side/edges, flip it over with a tong and fry from both the sides until both sides are golden. Take out and immediately dip maalpuas in the sugar syrup. Make sure sugar syrup is slightly warm when you dip maalpuas in it. Let them soak sugar syrup for 5-6 minutes from both sides and then take them out to serve! Garnish with pistachios and almonds.

Voila! Our heavenly dessert platter is ready!!

Happily Stay Home!

Hope you liked the recipe and didn't find it too difficult. Let me know if this got you high on flavors. Don't forget to subscribe for more updates. Leave a comment for any questions/thoughts. Talk to you in my next mouthwatering recipe!

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