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Photo of Rajasthani Mawa Mulpua with Rabdi by Sangeeta Basak at BetterButter
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Rajasthani Mawa Mulpua with Rabdi

Oct-27-2017
Sangeeta Basak
15 minutes
Prep Time
120 minutes
Cook Time
8 People
Serves
Read Instructions Save For Later

ABOUT Rajasthani Mawa Mulpua with Rabdi RECIPE

Mawa mulpua is a traditional Indian dessert which is very famous in Rajasthan as well as West bengal.Normally we make mulpua with suji(semolina),maida(all purpose flour) and milk.

Recipe Tags

  • Veg
  • Medium
  • Festive
  • Rajasthan
  • Simmering
  • Frying
  • Dessert

Ingredients Serving: 8

  1. For mulpua,
  2. Grated Mawa-1 cup
  3. All purpose flour(maida)-1 cup
  4. Semolina(suji)-2 tablespoon
  5. Milk-2 cup or as per requirement to make batter
  6. Oil for deep frying of mulpua
  7. Ghee-4 tablespoon
  8. For sugar syrup,
  9. Sugar-2 cup
  10. Cardamom-6-7 pods
  11. Saffron-few strands
  12. For Rabdi,
  13. Full cream milk-2 litre
  14. sugar-1.5 cup or as per taste
  15. Cardamom powder-1 tablespoon
  16. Saffron-few strands
  17. For garnishing,
  18. Almonds(chopped)-2 tablespoon
  19. pistachio(chopped)-2 tablespoon
  20. Saffron-few strands
  21. Silver leaf

Instructions

  1. Seive all purpose flour and semolina together. Keep it aside.
  2. Take mawa in a large mixing bowl.Mix it properly with milk for mulpua so that there is no lump.
  3. Now add semolina and all purpose flour in it.Mix it very well until it becomes a smooth batter like pan cake.Keep it rest for 30 minutes.
  4. Take sugar in pan and add little water.Add cardamom pods and saffron strands.Boil it to make one string suger syrup.keep it aside.
  5. Take oil and add ghee in a pan.Let it heat.
  6. Now take one full ladle of batter for one mulpua.Fry it in medium heat until it becomes golden brown. Flip it when one side is done.
  7. When both sides are done,take out from oil.
  8. Soak it into sugar syrup for 2-3 minutes.
  9. Then take it out into a plate. Similarly make all the mawa mulpua.
  10. Now take milk for rabdi in a heavy bottom deep pan in medium to low heat.
  11. Stir occasionally in 5-6 minutes interval so that it doesn't get brunt.When malai layer form on top separate it and place it to the side of the pan.
  12. When milk is reduced to 1/3 amount, then scrape all the malai layer from sides to the milk.
  13. Add sugar and saffron strands and boil it again until it reaches earlier quantity because sugar make it little thin.
  14. Add cardamom powder in it.Switch off the flame.Let it cool little bit.
  15. Now assemble Mulpua with rabdi.Garnish with few saffron strands, chopped almonds and pistachio. Decorate with silver leaf.

Reviews (2)  

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Esther Samuel
Sep-07-2018
Esther Samuel   Sep-07-2018

Geetanjali Khanna
Oct-31-2017
Geetanjali Khanna   Oct-31-2017

I really want to try this from a long time. Thanks for sharing this recipe.

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