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Malpuas with Shahi Rabadi
Tarla Dalal
06 December, 2024
Table of Content
Tags
Preparation Time
10 Mins
Cooking Time
40 Mins
Total Time
50 Mins
Makes
4 null
Ingredients
Main Recipe
For the malpuas
1 cup whole wheat flour (gehun ka atta)
1/2 cup jaggery (gur)
1/2 tsp fennel seeds (saunf)
1/2 tsp cardamom (elaichi) powder
ghee for cooking
1 cup water
For the shahi rabadi
1 cup milk
1 cup grated paneer (cottage cheese)
1/2 cup condensed milk
1/4 tsp cardamom (elaichi) powder
a few saffron (kesar) strands
1 tsp ghee
a few drops of rose essence
For the garnish
1 tbsp chopped pistachios
Method
- Dissolve the gud in 1 cup of warm water and mix well till it dissolves.
- Add all the other ingredients and mix well.
- 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.
- Cook on both sides using a little ghee until golden brown. Drain on absorbent paper.
- Repeat to make 8-10 more malpuas.
- Mix all the ingredients together in a large heavy bottomed pan and simmer for 10-15 minutes.
- Layer the rabadi between malpuas and serve immediately. Garnished with rose petals and pistachios.
Malpuas with Shahi Rabadi recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 492 cal |
| Protein | 14.4 g |
| Carbohydrates | 68.6 g |
| Fiber | 4 g |
| Fat | 17.3 g |
| Cholesterol | 8 mg |
| Sodium | 66.8 mg |
Click here to view Calories for Malpuas with Shahi Rabadi
The Nutrient info is complete
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