The first time I had this dessert was when I met my friend Sony Paul Peter in Mast Kalandar Bangalore.He was the HR manager for Mast Kalandar then and wanted to take my hubby and me for lunch. "There's this awesome dessert I am an addict of ", he told us." I bet you won't finish this dessert for it's too sweet", came in the next line. Now I love cooking more than eating. But something I enjoy once in a while is " Man vs food" quests. So the result was that I finished my dessert and my hubby's deserted dessert. Ever since, that day I have had this craving for Malpua Rabri of Mast Kalandar, every time I see their shops. I don't think my hubby takes a serious note of this because he never surprises me with Malpua. So after constant cries and appeals I decided to make this myself. But then I never could enjoy anything I cook, the pleasure of creating overwhelms me and I end up feeding others. This was my first time with Malpuas so I made a couple of mistakes which I think would serve as pointers to the readers.
Note: Treat the instruction serve immediately seriously. Because Malpua should be hot when served and Rabri chilled and that's what makes this dessert delicious. I made the mistake of making all my Malpuas together and serving them cold with chilled Rabri and it did not taste great. And when I served the final Malpuas fried right on spot it tasted better.
So here is my version of the Malpua Rabri. As usual I have added condensed milk out of my fondness for it's flavour.
Ingredients for Malpua Rabri
For Malpua batter
For Malpua batter
Maida- 1 cup
Wheat flour ( atta)- 2 tbsp ( some suggest rice flour instead)
Salt- a pinch
Sugar- 2-3 tsp
Milk- 4 cup
Baking powder- a pinch
Ghee for frying
For Malpua syrup
Sugar- 2 cup
Water- 1 cup
Rosewater- 2 tsp
Directions
Boil the sugar syrup by dissolving the sugar in the water till it thickens. Add rose water and set aside to cool.
In another bowl mix the flours with baking powder, sugar and salt into a batter using the milk. Heat ghee in a pan and pour ladles of batter and fry the malpuas till golden brown see that they are flipped once both sides.
Transfer the malpuas into the sugar syrup and transfer them when they are still warm onto a plate.
Serve with chilled rabri. See that the rabri is made ahead so that it will be chilled to serve along with the malpuas.
Rabri
Milk- 500ml
Condensed milk- 50 ml
Pistachio- 50gm
Directions
Boil milk till it reduces to 1/4th . Add the condensed milk and let the milk thicken. Add the silvered pistachios and cool the rabri.Serve it chillied with malpua.
