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Preparation Time : 20
Cook Time : 30
Total Time : 50
For Malpua : 1/2 cup suji
1 /2 cup maida
1/4 tsp Baking soda
1 pinch salt
For sugar syrup : 1 cup sugar
1 cup water
5-6 strands saffron
For garnishing : 2 tbsp chopped dry fruits like almonds, pistachios, cashews
For Rabadi : 1 litre milk +1 cup for Malpua
3-4 tbsp sugar
1/2 tsp Cardamom powder
8-10 strands saffron
1/2 cup malai
250 ml oil for deep fry malpua
Heat vessel and add milk. Boil it until it remains 1/3 rd. Add Malai and sugar. Stir all. Add cardamom powder.
Mix saffron in 2 tsp milk. Mix well.
Add saffron milk in thick milk. Cook it again until thick Rabadi. Remove from gas. Once cooled keep it in fridge. Kesariya Rabadi is ready.
Now for Malpua add suji, maida, salt, baking soda in a mixing bowl. Remove skin of bananas. Cut into pieces. Mash with masher. Mix it in Suji and rava mix. Add milk and mix all properly. Keep rest for 15 minutes.
Heat oil in a pan. Once oil heated. Pour 1 ladle full of batter. Let it spread itself. Deep fry it until golden brown. Now flip it carefully. Fry from bottom until golden. Remove it by draining excess oil. Transfer it on paper napkin.
Fry all malpuas like wise.
Now for sugar syrup add sugar and water in a vessel. Boil it until sticky syrup. Add cardamom powder and saffron. Stir well. Once sugar syrup is ready remove it from gas.
Dip malpua in sugar syrup.
Serve hot with chilled kesariya Rabadi.
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