MALPUAS WITH SHAHI RABADI

Preparation of MALPUAS WITH SHAHI RABADI :

Ingredients: 

For the malpuas

•  whole wheat flour - 1 cup
•  gud (jaggery) - ½ cup
•  saunf (fennel) - ½ teaspoon
•  elaichi (cardamom) powder - ½ teaspoon
• ghee for cooking
• water - 1 cup

For the shahi rabadi

•  milk - 1 cup
•  paneer (cottage cheese), grated - 1 cup
•  condensed milk - ½ cup
•  cardamom (elaichi) powder - ¼ teaspoon
•  saffron - a few strands
•  ghee - 1 teaspoon
•  rose essence - a few drops

For the garnish

•  pistachios, chopped - 1 tablespoon
• rose petals

Method:

For the malpuas

• Dissolve the gud in 1 cup of warm water and mix well till it dissolves.
• Add all the other ingredients and mix well.
• Smear a little ghee on a non-stick pan and spread a small amount of the batter on it to make a round of 75 mm. (3") diameter.
• Cook on both sides using a little ghee until golden brown. Drain on absorbent paper.
• Repeat to make 8-10 more malpuas.

For the shahi rabadi

.

• Mix all the ingredients together in a large heavy bottomed pan and simmer for 10-15 minutes.
• Layer the rabadi between malpuas and serve immediately. Garnished with rose petals and pistachios.