So the other day we went to Ikea to pick some stuff up for the house. I have to say that brave are the souls who blaze the Ikea trails along with kids. My highest regards, deepest sympathies and a big salute to them! We were ready to pull our hair out just half way through. If it’s your first time to Ikea, it’s understandable to be super over whelmed. But even on subsequent trips, it doesn’t get any easier. With one kindergartener running around picking random things and stuffing into our cart, to the infant (almost toddler) refusing to sit in the cart and wanting to do some exploration of his own (mainly picking up the crap from the floor), we had no time to stop and look at things. It was almost like – You like? I like- Let’s pick up. I like, You- not sure? Chuck it. But in any case- Move it, move it, move it!
That being said, I simply adore Ikea. Yes it’s not one of the fancy home goods store out there but it is great for people on budget or for the parents of those angels who don’t care if you got something brand-new yesterday they will start abusing it from the moment they lay their eyes on it. I love the creativity, thought process and compactness of their products. I picked up quite a few kitchen related things and so what ever little clean up I had done of my kitchen in the past few weeks was all undone because of the re-organization.
And for that reason, you will have to excuse me for not posting this recipe a little sooner. I really tried. This Rabri Malpua is not called that because of the teeny-tiny dollop of Rabri that you see on top of a Malpua. Pffftttt…..I would never use the name Rabri in vain, believe me. This Malpua is made of Rabri almost entirely and hence is called Rabri Malpua. It’s definitely a skill to fry these malpuas because of the high content of Rabri in there but it makes it so worth it. And if you pair these with some Kheer, then….wait! You hear the angels singing?….yup…that happens a lot around heavenly food.
Ingredients
- 320 gms thick Rabri
- 32 gms All purpose Flour/ Maida
- 10 gms Sugar
- Ghee for frying
- 320 gms Sugar (or more, depending upon preferred sweetness)
- 2 3/4 plus 1/8 cup (640 gms)Water
- Saffron
- about 20 pistachios, grated
- Saffron
- slightly sweetened Rabri (optional but recommended)
Instructions
- Add water, sugar and saffron to a pot and boil until the syrup just starts showing signs of 1 string consistency. Turn the flame off and keep aside.
- In a bowl, mix Rabri, flour and sugar well. The batter should be of dropping consistency and not pouring consistency.
- Take a good quality non stick pan and fill 1 inch ghee in it.
- On low to medium flame, add 1/4 cup batter to the pan. You can fry more than one malpua at the same time depending on the size of the pan. Using a spoon, take some hot ghee from the pan and pour it on the top of malpua while the bottom is getting fried. This helps when you are about to flip the malpua.
- When the bottom looks golden brown, lift the malpua slightly and slide another spatula under the malpua a little at a time ensuring you are not breaking the malpuas.
- Continue the lift and slide motion until you can lift the entire malpua. Flip and fry the other side too.
- Add the fried malpuas into the warm syrup and let it soak the sugar for atleast 30 minutes.
- Just before serving, add grated pistachios, saffron and a dollop of rabri on the warm malpuas. Enjoy.
Notes
Sugar syrup should not be hot when you dip malpuas in them.
Since I had used refrigerated Rabri, I used 2 tbsp. milk to thin out the batter.
A good non stick pan is crucial to making these malpuas because the batter is all milk based and so will stick easily.
These malpuas taste best when hot or warm.
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Did you use homemade rabri? I mean can I just use milk that reduced to half or condensed milk for this?
No you cant. I did make rabri at home. It has to thickened rabri else it will ruin the ratio. Also Rabri is unsweetened. you can make quick rabri by heating khoya with little milk. It would affect the taste though.