Indian
Indian - Desserts and Sweets
Malpua with Cold Rabri (Variation 4)
Chef's Menu Description
An indulgent artisan dessert, beautifully crafted with premium ingredients and presented with exquisite garnishes for a memorable finale.
Ingredients
- • 1/2 cup plain flour
- • 1/4 cup fine semolina
- • 1/3 cup khoya, crumbled
- • 1 cup milk
- • 1/2 tsp fennel seeds, crushed
- • 1/4 tsp ground cardamom
- • 1 cup sugar
- • 1/2 cup water
- • ghee, for shallow frying
Preparation Steps
1
Phase 1
Whisk the flour, semolina, khoya, milk, fennel, and cardamom into a smooth pouring batter and rest 30 minutes.
2
Phase 2
Boil the sugar and water to a one-string syrup and keep it warm.
3
Phase 3
Heat ghee on a griddle, pour ladles of batter, and cook each malpua until golden on both sides, pressing lightly.
4
Phase 4
Dip each hot malpua in the warm syrup for a minute, turning once.
5
Phase 5
Serve warm, drizzled with a little extra syrup or rabri.