Malpua with Rabri

Boil milk in a broad vessel.

Add sugar to it and put the flame to medium or low. Keep boiling and scrap the sides and mix in the malai layer that forms on the top.

Repeat this for every 2 minutes and in between add soaked, peeled and chopped pistachios.

Continue heating and repeat the same until the milk reduces and thickens.

The colour of the milk will turn cream colour. As it cools down, the rabri will thicken, so switch off the flame accordingly. Keep aside and after it comes to room temperature keep it in a freezer.

Method for preparing Malpua:

For making the sugar syrup, place water in a pan over medium flame. Add sugar in it and stir until fully dissolved. Then add 2-3 tsp milk and stir again, after a few minutes remove the scum that rises to the top. Once the sugar syrup is thick, remove the pan from the flame and keep aside.

Mix all purpose flour, rava, khoya, baking powder, fennel seeds, cardamom powder and milk. Ensure the mixture is of pouring consistency and not too thick. Once the batter is ready, keep it aside

Now heat ghee in a pan over low flame. Pour a laddleful of the mixture and spread evenly. Keep the flame low and cook till it is light brown on both sides. Remove the cooked Malpua and drain the excess ghee.

STEP 4 Drop the Malpua in sugar syrup and allow it to soak for 10 minutes. Repeat the same with the remaining batter. Drain the Malpuas from the syrup, garnish with pistachios and serve hot With rabri.