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#BSK Saffron Dry Fruits Rabri Mawa Malpua Recipe

Recipe By Tanzeena Mukherjee

As many of us know Malpua is a pancake variety which is quite popular in countries like India, Nepal and Bangladesh. This Dessert Recipe is quite a tasty Dish which could be considered as a distinctive one during various Indian festivals like Holi, Diwali etc. Today I have prepared 'Kesar Dry Fruits Rabri Mawa Malpua.' Mawa Malpua mixed with Saffron and Dry Fruits Rabri give an awesome taste and could be tried at home for festivals and parties.

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1hr 30m.total
#BSK Saffron Dry Fruits Rabri Mawa Malpua
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Ingredients for #BSK Saffron Dry Fruits Rabri Mawa Malpua Recipe

  • 1/5 Cup All Purpose Flour
  • 0.07 Cup Semolina
  • 0.07 Cup Milk Powder
  • 0.40 Cups Liquid milk
  • 20 g Khoya Kheer
  • 1/5 Tsp Fennel Seeds
  • 1/20 Tsp Baking Soda
  • A Pinch Yellow Food Colour
  • 0.80 Tbsp Sugar
  • As Required White Oil
  • 0.13 Cup Sugar
  • 0.15 Cup Water
  • 1/20 Tsp Cardamom Powder
  • 1/5 Litre Full Cream Milk
  • 0.80 Tbsp Sugar
  • 1/20 Tsp Saffron
  • 1/20 Tsp Cardamom Powder
  • 0.40 Tbsp Cold Milk
  • 1/5 Tsp milk masala powder
  • 1/10 Tsp Corn flour
  • As Required Saffron
  • As Required Dry Fruits
  • As Required Flower petals

Directions: #bsk Saffron Dry Fruits Rabri Mawa Malpua Recipe

  • STEP 1.Add 1 cup maida in a mixing bowl followed by milk powder, sugar, mawa, fennel seeds, salt, baking soda, semolina, salt and yellow food colour.
  • STEP 2.Mix it well with a beater.
  • STEP 3.Add milk slowly to the mixture to prepare a batter which will not be too thick or thin.
  • STEP 4.Cover the batter for 30 minutes.
  • STEP 5.Heat oil in a kadai and with a round shaped deep serving spoon pour the batter in the oil in a way so that it does not spread.
  • STEP 6.Fry malpua till it turns into golden in colour.
  • STEP 7.To prepare sugar syrup first add ¾ cup water. Then add 2/3 cup sugar and ¼ teaspoon cardamom powder.
  • STEP 8.Put the gas in low medium heat and boil it for 10-12 minutes.
  • STEP 9.Let the sugar syrup cool and then add the fried malpuas. Soak both sides for 30 minutes.
  • STEP 10.To prepare Rabri, add 1 litre milk in a pan. Add 4 tablespoons sugar, ¼ teaspoon saffron and ¼ teaspoon cardamom powder.
  • STEP 11.Slowly heat the milk on a low to medium heat. Stir a few times when the milk gets heated.
  • STEP 12.The milk should slightly simmer but not let it boil. Once hot, the milk will form a layer of cream (malai) on top.
  • STEP 13.Now this layer of cream should be gently move to the side of the pot with a spatula. This process and stirring will be repeated till the quantity of milk reduced to at least 400 ml.
  • STEP 14.Now in a small bowl mix cornflour in cold milk and mix it in the main milk so that it gets more thickness.
  • STEP 15.After adding cornflour boil it for 1 minute with stirring continuously.
  • STEP 16.Let it cool.
  • STEP 17.While the milk is getting cool prepare milk masala powder by making a paste of 2 cashewnuts, 2 pistachios and 2 almonds.
  • STEP 18.Now add this in the main milk blend.
  • STEP 19.When this milk is cool pour it in a separate utensil. With a spatula scrape the cream from the sides and mix with the milk. Add hot milk to the cream if needed to soften the cream for scraping properly. Now the rabri is ready. You can chill it by putting in the refrigerator.
  • STEP 20.To serve, pour rabri on the malpua; along with that pour the chilled rabri separately in a bowl and garnish them with dry fruits and saffron strands.
Nutrition
value
803
calories per serving
37 g Fat22 g Protein94 g Carbs3 g FiberOther

Current Totals

  • Fat
    37g
  • Protein
    22g
  • Carbs
    94g
  • Fiber
    3g

MacroNutrients

  • Carbs
    94g
  • Protein
    22g
  • Fiber
    3g

Fats

  • Fat
    37g

Vitamins & Minerals

  • Calcium
    544mg
  • Iron
    3mg
  • Vitamin A
    29mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    73mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    8mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    69mg
  • Manganese
    < 1mg
  • Phosphorus
    465mg
  • Selenium
    19mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Tanzeena Mukherjee