Malpua with instant Rabri

Boil milk in a deep pan till it gets thick and reduces to 2/3 quantity of it. Grate the paneer and mix it into the milk. Let it cool down.

Now add the maida and 2 tbsp sooji to it and mix well. Make sure that the lumps are not formed. The mixture for Malpua is ready. Cover and leave it aside until the sugar syrup gets ready.

To prepare the sugar syrup. Take a deep pan, add sugar and equal quantity of water into it (2 cup sugar, 2 cup water). Once the mixture starts to boil, pour 1 tablespoon of milk to it.

The foam will start to appear over the mixture, take it out with a spoon. Cook the mixture for 8-10 minutes. The sugar syrup to dip the malpua is ready. Sieve the syrup and pour it in a broad container, then mix the kesar and cardamom to it.

To make the malpua, heat ghee/oil in a pan that is broad from the mouth and less deep. Now pour 1 table spoon malpua mixture into the ghee in a round shape.  

Fry 2-3 malpua at one time into the ghee until it turns brown in colour. Take them out from the ghee and put it into the sugar syrup. The Rajasthani Mawa Malpua is ready. Garnish with pistachios and kesar. Serve them hot or cold along with rabri.

Melt down a tbsp of ghee in a wide pan. After the ghee is melted, add in ricotta cheese and mix well. Continue to cook the ricotta cheese over medium high heat for 10 to 15 mins.

Cook till the ricotta cheese comes together like a dough. Now slowly add the evaporated milk into the ricotta cheese, as you add milk make sure you continue to stir it. Mix it very well.

Add the assorted nuts and saffron, mix well and simmer over medium high heat for 5 mins. After 5 mins, add sugar, cardamom powder, mix it well and cook for 5 more mins.

Serve it hot or chilled as a dessert!