MALPUA WITH SHAHI RABADI

MALPUAS WITH SHAHI RABADI
A sinful combination, simply irresistible.
Preparation Time : 10 mins.

Cooking Time : 40 mins.Serves 4.

For the malpuas
1 cup whole wheat flour
½ cup juggery
½ teaspoon saunf
½ teaspoon cardamom powder
ghee for cooking
1 cup water
For the shahi rabadi
1 cup milk
1 cup paneer (cottage cheese), grated
½ cup condensed milk
¼ teaspoon cardamom powder
a few strands saffron
1 teaspoon ghee
a few drops rose essence
For the garnish
1 tablespoon pistachios, chopped
rose petals
For the malpuas
1.
Dissolve the gud in 1 cup of warm water and mix well till it dissolves.
2.
Add all the other ingredients and mix well.
3.
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.
4.
Cook on both sides using a little ghee until golden brown. Drain on absorbent paper.
5.
Repeat to make 8-10 more malpuas.
For the shahi rabadi
1.
Mix all the ingredients together in a large heavy bottomed pan and simmer for 10-15 minutes.
2.
Layer the rabadi between malpuas and serve immediately. Garnished with rose petals and pistachios.