5 Mar 2015

Thandai & Paneer Malpua With Instant Rabdi

Holi, a festival of Colors, love, joy, happiness and let's not forget to mention, festival for foodies especially those who have sweet tooth....grin emoticon grin emoticon
Every year at ours place we have a large family gatherings and bunch of friends but phew...this time we have no such huge gatherings..frown emoticon. No gatherings doesn't mean no sweets, it has to be made as no festival is complete without sweets....so thought to try Malpua with Rabdi, and it was dear Hubby's request. 
Malpuas are sweet pancakes that is made with whole wheat flour or with all purpose flour, its fried and later soaked in sugar syrup. Whereas Rabdi is made from milk, and it takes quiet a lot time to get its correct consistency, it needs to cook on low flame until milk turns thick and creamy...but i don't have that patience (may be next time), so have tried Instant one and believe me this too tastes equally yum..and was finished in a day...:D
Well there is no such compulsion of serving Malpuas with Rabdi. Malpuas can be served as it is with a drizzle of rose flavored sugar syrup and chopped nuts. Rabdi with Puas combo is much famous in North India and my family too loves the same way....!! So lets begin..!

Happy Holi to all and stay safe..:)



For Malpua:
1 Cup Maida / All purpose flour
1 1/2 Cup Milk
50 Gms of finely crumbled Paneer (Cottage Cheese)
4-5 Tbsp Powdered Sugar
1/2 Tsp Cardamom Powder
1/4 Tsp Nutmeg Powder
1 Tsp Fennel Powder
2 Tbsp Thandai Mix powder (Optional, it enhances the flavor but if not available can skip this)
Pinch of Baking Soda
4-5 Strands of Saffron (Kesar)
Pinch of Salt

For Sugar Syrup:
1 Cup Sugar
1/2 Cup Water
2-3 Whole Cardamom for flavor
1 1/2 Tsp Pure Rose water

For Instant Rabdi:
Instant  Rabdi
2 cups Milk
1/4 cup Sweetened Condensed Milk
4-5 Tbsp of Sugar / (Or to taste, already we are using Sweetened Condensed milk, would be better to add to your taste)
150 Gms crumbled Paneer (Cottage Cheese)
Bread Crumbs of 4 Bread slices (Can use food processor)
4-5 Strands Of Saffron (Kesar)
1/2 Tsp Cardamom Powder
1 1/2 Tsp Pure Rose water (If using Rose Essence, 1/2 tsp)

For Garnishing Malpua & Rabdi:
10-12  Roughly sliced Pistachios
10-12 Roughly sliced Almonds


For Malpua:

  • In a pan, boil milk and simmer until it comes to 1 1/2 cup qty. Allow it to cool to luke warm temperature.
  • In a bowl, Add Maida / All purpose flour, Finely powdered sugar, Cardamom powder, Nutmeg powder, Thandai mix powder (optional), Rose water and Salt.
  • Now slowly and little at time, pour milk in to it and whisk it into a smooth batter. 
  • Grate Paneer / Cottage Cheese finely and add the same in to the batter. 
  • Whisk well thoroughly, making sure the batter should be lump free and similar to the cake batter consistency...( should be bit runny)
  • In another pan, heat ghee (clarified butter) on medium-low flame for about 4-5 minutes. 
  • Meanwhile prepare sugar syrup.
  • Once the ghee is heated, with the help of a ladle, pour the batter in to the middle of the pan in the heated ghee. No need to spread the batter, it will spread on its own.
  • Allow it to fry on medium-low flame.
  • Once the sides turns little brown, flip to the other side and again fry until both the sides turn light to dark brown.
  • Once done bring out and immediately soak it into the sugar syrup for 5 minutes. 
  • Follow the same procedure with remaining batter.
  • Take out the Malpua from the syrup and layer in a plate.
  • Garnish it with sliced pistachios and almonds. 

For Sugar Syrup:

  • In a pan on a medium-high flame, Add sugar and water and cook until sugar dissolves.
  • Turn the flame to high and bring it to boil.
  • Turn of the flame, and add whole cardamom (slightly cracked) and rose water.
  • Mix and keep it aside.
For Instant Rabdi:
  • In a Pan, at the high flame, bring milk to boil. Turn the flame to low and add condensed milk, sugar and saffron. (Mix saffron strands in tbsp of milk and allow it to stand for about 15-20 minutes to get nice yellow color)
  • Keep stirring and bring it to boil.
  • Turn off the flame and add, crumbled Paneer (Cottage Cheese), Bread crumbs, cardamom powder and rose water.
  • Mix well and allow to cool.
  • Garnish it with sliced Pistachios and Almonds.
  • Can serve luke warm or chilled, both tastes yumm..! 
Just before serving, add a dollop of rabdi over malpua and garnish it with a little of a sugar syrup and chopped nuts.
Malpuas remains good for a week if refrigerated, and before serving microwave it for 30-40 seconds and you are ready to relish it..Enjoy

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