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Preparation Time : 15
Cook Time : 40
Total Time : 55
For Rabdi: full fat milk 1 litre
saffron 1 tsp
sugar 1/2 cups
green cardamom powder 1 pinch
mawa 2 tbsp
gelatin 1 tbsp
ghee 1 tsp
For beetroot Malpua:beetroot 2 nos
milk 1/4 cups
all-purpose flour 1/2 cups
fennel 1/2 cups
mawa 4 tbsp
milk powder 4 tbsp
rava 2 tbsp
baking soda 1 pinch
salt 1 pinch
sugar 1 tsp
ghee ,for frying 1 cups
For sugar syrup : water,(leftover water of cooked beetroot) 1/2 cups
sugar 1 cups
green cardamom powder 1/4 tsp
lemon juice 2 tsp
chopped pistachio - almond (for garnish) 2-3 tbsp
For rabdi ,take milk in a wide heavy bottomed pan on medium heat,once it starts boiling lower the heat to low- medium flame.
As soon as the layer of cream is formed on the top of the milk , collect and stick it at the edge of the pan with spatula, keep collecting.
Stir it continuously to make sure that it is not sticking to the bottom,but careful about the cream layer, otherwise the cream layer will not form.
Meanwhile add sugar,mawa and saffron in the milk.
In a small bowl take 1/4 cup warm water, sprinkle gelatin, keep it for couple of minutes.
Now strain the gelatin mixture and add it in the boiling milk,add green cardamom powder ,give a quick mix and put off the flame.
Lastly scrap off the cream from the edges of the pan and gently mix it in the milk,now rabdi is ready.
Grease moulds with ghee,pour rabdi in the moulds , bring it in room temperature and keep it in the refrigerator for 4-5 hours or till it sets.
For beetroot malpua batter, peel and cut into pieces beetroot, boil it in pressure cooker, preserve the leftover water for later use.
Cool down the beetroot,make a smooth paste with beetroot pieces and milk.
Now in a big bowl,take the milk-beetroot paste, all-purpose flour, fennel,Mawa,milk powder,rava, baking soda, salt, sugar and combine it well ,make a smooth batter.
Add more milk as needed to make a batter that is not too thick or too runny,but should be of flowing consistency.
Now beat the batter for couple of minutes with a whisker, keep it aside for 10-15 minutes.
Making sugar syrup, in a wide pan take water (leftover water of cooked beetroot) , green cardamom powder and sugar,boil it until the sugar syrup turns sticky.
Add lemon juice to prevent crystals,put off the flame.
For making malpua , heat ghee in a pan.
Pour 3-4 tablespoons of batter,the batter spreads depending on the consistency.
Allow them to fry one side,flip and fry the other side as well.
Remove them from pan and add directly to the hot sugar syrup.
Soak the malpuas in sugar syrup for 5-6 minutes.
Take out from the sugar syrup.
Take out the rabdi from the refrigerator put the moulds in hot water for a second to demould the rabdi.
For serving put two malpuas one after one and demould rabdi up-side down on it ,now sprinkle some chopped nuts .
Serve warm malpua with chilled rabdi
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