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Whole-Wheat Flour Malpua Rabri

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Malpua is an Indian Sweet , a pancake prepared with whole wheat flour, lightly toasted fennel seed and crush pepper corn batter, cooked to perfection and drizzled with sweetened , flavoured and thickened milk.

For the Rabri:

Preparation Time: 15 minutes.
Cooking Time: 01 to 1 ½ hour.
Refrigeration time- 02-03 hours (Optional).

For the Malpuas:

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Makes: 15 malpuas

Ingredients and Quantity:

For the Rabri:

Low fat milk- 05 cups
Stevia- ½ tsp.

Pistachio nuts, blanched, peeled and chopped-10 gm.
Almonds, blanched, peeled and chopped- 10 gm.

For the Flavouring of Rabri:

Saffron, broiled -01 gm.
Green Cardamom powder- ¼ th tsp.

For the Malpuas:

Whole Wheat Flour- 1 cup

Fennel Seeds, lightly toasted- ¼ th tbsp.

Black Pepper corns, crushed- 1/4th tsp.

Organic Honey- 1/2 cup

Water- 1/2 cup

Cinnamon Stick- ½ inch

Saffron- ¼ th gm.

Rose Water- 10 ml.

For the finishing / serving:

Silver leaf -01 sheet

Rose petals, dried edible- -3 tsp

Almonds, slivered- 02 tsp.

Pistachio nuts, slivered- 02 tsp

Method:

For the Rabri:

In a heavy bottomed pan, add milk, bring to a boil.
Add the stevia and cardamom powder and simmer over low flame / heat.
Do not stir too often, as a layer of cream should form over it.
After the layer is formed, keep pushing it away from the sides towards the centre with the help of a wooden spatula
Keep stirring the milk below it gently to avoid scorching / burning. Add broiled saffron strands.
Repeat the process till 1/3 rd of the volume of milk is left.
The wider the vessel, the faster it will thicken.
When done, the colour changes to a beige-cream / off white, and the cream that was pushed aside, collects in layers. Add the chopped nuts.
Remove from the flame. Let it cool. Set aside

For the Maluas:

Take one cup water and add the honey to it. Add cinnamon, Saffron and rose water. Reduce it. Remove the cinnamon stick.

Pour in a glass bowl and add let it cool completely. You may reserve some for drizzling on top of the prepared malpuas.

Now add lightly toasted fennel seeds, crushed pepper corns, whole wheat flour and ½ cup of water.

Whisk thoroughly to get a smooth batter.

In a Hard anodized non-stick pan, pour a ladleful of this batter, spread the batter a little with the ladle and cook on both the sides.

Remember to use a wooden spoon to turn the malpuas so that they are cooked thoroughly / evenly on both the sides. Do not overbrown them.

For the serving:

Serve hot garnished with silver leaf, edible rose petals, slivered almonds & pistachio nuts drizzled with Rabri.

Chef Tips:

  1. You may apply a little extra virgin olive oil / canola oil to the pan, if desired before pouring the batter and preparing the malpuas.
  2. Make sure that the milk does not burn as, then it is next to impossible to rectify the burnt milk.
  3. You may add a few drops of kewra essence or natural screw pine essence / Rose water when the Rabri is done.
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