Indian
Indian - Desserts and Sweets
Malpua with Cold Rabri
Chef's Menu Description
An indulgent artisan dessert, beautifully crafted with premium ingredients and presented with exquisite garnishes for a memorable finale.
Ingredients
- • 1 cup plain flour
- • 3 tbsp fine semolina
- • 3/4 cup milk
- • 1/2 tsp fennel seeds, lightly crushed
- • 1 cup sugar
- • 1/2 cup water
- • 1/4 tsp green cardamom powder
- • 1/4 cup ghee, for frying
Preparation Steps
1
Phase 1
Whisk the flour, semolina, milk, and fennel seeds into a smooth, pourable batter and rest it for 30 minutes.
2
Phase 2
Boil the sugar and water with the cardamom powder to a light one-thread syrup and keep it warm.
3
Phase 3
Ladle small rounds of batter into hot ghee and fry on medium-low heat until the edges are golden and the centres are cooked, flipping once.
4
Phase 4
Drain the malpuas and dip them in the warm syrup for 1-2 minutes.
5
Phase 5
Serve warm, optionally with a spoonful of thick cold rabri on top.