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Preparation Time : 180
Cook Time : 10
Total Time : 190
Fine rava (sooji) 1 cups
Ghee 1 tsp
Milk 1 litre
Sugar 1 cups
Cashew nut 10 nos
Almond 10 nos
Saffron 1 pinch
Elachi powder 1/2 tsp
Oil for frying 1/2 litre
Water 1/4 cups
Mix 1 cup rava with 1/4cup of water and 1teaspoon ghee.
Knead into soft dough and keep it aside for 15 minutes.
Knead again for 2 minutes and keep it aside for 3 hours.
Boil and reduce 1 litre of milk . Add sugar and stir well.
Boil on medium flame till it reduces to half the quantity.
Add elachi powder and a pinch of saffron for 2 minutes. Remove from heat. Rabri is ready.
Roll out small balls of the rested dough into small rounds like poori.
Prick the rounded pooris all over. Deep fry in hot oil on medium flame.
Take off from oil after it's cooked on both sides.
Dip the fried pooris into the rabri one at a time. Transfer it to a serving dish.
Pour rabri on top of the malpua. Garnish with chopped cashew nuts, almond and few strands of saffron.
Tasty and delicious Nutty Malpua is ready to consume.
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