Name: Mango Malpua with Mango Rabdi recipe by Aarti Nijapkar at BetterButter
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6
Ingredients: Wheat flour 1 cup; Refind flour 1 tbsp; Powdered sugar 1 tbsp; Roasted fennel seeds 1/2 tbsp; Salt a pinch; Water 1 1/2 Cup; Mango pulp or crush 3 to 4 tbsp; Chopped Mango 1/4 cup; oil to fry; For Mango rabdi:; MIlk 2 cup; Condensed milk 1/2 cup; Mango crush or pulp 2 tbsp; Dry fruits 1 tbsp

Ingredients Serving: 6

Wheat flour 1 cup
Refind flour 1 tbsp
Powdered sugar 1 tbsp
Roasted fennel seeds 1/2 tbsp
Salt a pinch
Water 1 1/2 Cup
Mango pulp or crush 3 to 4 tbsp
Chopped Mango 1/4 cup
oil to fry
For Mango rabdi:
MIlk 2 cup
Condensed milk 1/2 cup
Mango crush or pulp 2 tbsp
Dry fruits 1 tbsp

Instructions

For the Mango Rabdi: Take 2 cups of whole milk in a thick bottomed kadai, heat the milk on a low flame to medium flame, till the milk starts to form a layer of malai.
When the milk reduces to half its quantity, add condensed milk, mix well. Wait for 1 boil then remove from heat. Keep aside to cool, after cooling add mango pulp and mix all together. The Mango Rabdi is ready.
For the Mango Malpua: Take a bowl, add wheat flour, refined flour, roasted fennel seeds, a pinch of salt and mix together.
Add the water and mix properly so that no lumps form. Mix with a hand whisk (Batter will resemble an Idli batter).
Keep aside for 10 minutes, after resting add mango pulp and add chopped mango. Mix well.
In a deep pan add oil. Heat on a medium flame, pour the malpua batter with a spoon. After deep frying prepare the chashni. Boil water and sugar together until slightly thick. Immerse and keep the malpua in the chashni.
Serve with mango rabdi, garnish with some chopped dry fruits.

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