Recipes Courtesy:
Maharaj Hemaram Choudhary, corporate chef, Khandani Rajdhani
Gulabi Malpua with Rabri Preparation time: 30 mins Cooking time: 15 mins Serves 5 (10 pcs)
Ingredients: For the malpua: 30 gm maida 10 gm wheat flour 10 gm mawa 100 ml milk Ghee, for frying 30 nos rose petals 20 ml rose syrup 500 gm sugar 250 ml water Milk, for preparing sugar syrup 5 gm badam flakes 5 gm pista flakes
For the rabri: 4 cups milk 2 tbsp sugar 1/4 tsp crushed cardamom 2 tsp sliced almonds 2 tsp sliced pistachios
Method: Put the maida, atta, mawa (grated) and milk in a bowl and mix with a whisk to make a smooth batter. Set aside for 20 minutes.
To prepare sugar syrup, add sugar in water and set to boil, add milk (about 30 ml), rose petals and rose syrup for flavour.
Heat pure ghee in shallow kadai. Pour 30 ml batter into hot ghee and spread it slightly into a malpua shape. After malpua is cooked from all sides, dip in the sugar syrup.
To make the rabri, use a wide, heavy frying pan. Boil the milk over medium-high heat and as milk comes to a boil, reduce the heat to low-medium. Move the layer of foam from the boiling milk towards the rim, do the same as milk foams again. Keep doing this until milk is reduced to about 3/4 in volume.
