Rajasthani Rabdi Malpua is a sinful dessert that is quite laborious but worth all the efforts it needs to get done. While both Malpua and Rabdi can be served on its own, in this classic combination, Malpua is served with a serving of Rabdi on top garnished with nuts.
When I did the Rajasthani Thali, I decided to pick Malpua and though I will pair with Rabdi as it is normally done. Rabdi is much similar to how Basundi is made, however, the difference lies in the way it is cooked.
The main difference between Rabri and Basundi is how the texture and the method of cooking. Rabdi is not smooth and has the fat, that forms while the milk boils, added back to the liquid. Meaning when you are making Rabdi, you have to keep scraping the fat to the sides and then putting it back. This results in the Rabdi having layers of fat in it and is quite think.
Whereas Basundi is also cooked till it reduces to half, but the malai or the fat is removed or is not allowed to form. Basundi is slightly thinner and can be served as a drink as well. When I made Basundi for my A to Z Maharashtrian Sweets, I had pulsed and made it into a cream before adding it back to the simmering Basundi.
So there you have the difference and coming back to this recipe where a thick Rabri is added, the dessert ended up being very rich and heavy. We had it much later and not after completing the Thali.
We are starting the final week of BM#88, and this week I decided to showcase sweets that can be served together to create new exciting flavours. Though I am not a big sweet lover, I love exploring such interesting ideas. When Carrot Halwa was first paired with Ice Cream, it became a rage, then we had hot Jalebi with Ice Cream and the list is endless.
Though in the excitement of having some new ideas, I completely forgot that I don’t have other ideas and so it means my other posts will be delayed!
Step by Step Pictures for making Rajasthani Rabdi Malpua
Rajasthani Rabdi Malpua
For the Malpuas
1 cup All Purpose Flour / Maida
1 /4 cup Khoya / Mawa
1 1 /4 cups Milk
Ghee for frying
For the Sugar syrup
1 cup Sugar
1 /2 cup Water
1 tsp Cardamom Powder
For the Rabdi
1 Litre Milk
1/ 4 cup Sugar
Few strands Saffron
Making the Malpuas
In a bowl, take the flour along with khoya. Mix well.
Slowly add the milk and make a smooth batter.
Let the batter rest for 2 hours.
When ready to make, heat a nonstick pan.
Pour a spoonful of batter.
Spread to get a small round.
Fry with ghee on both sides.
I even deep fried few and it was not the thin ones like the ones cooked on the pan.
Making the Sugar Syrup for the Malpuas
Mix sugar and water in a pan and bring to boil.
Add Cardamom Powder and boil to one thread consistency.
Assembling the Malpuas
Drop the malpuas in the hot sugar syrup.
Boil for a minute or two.
Remove with a slotted spoon.
Making the Rabdi
Bring the milk to boil, then simmer and continue boiling till the milk is reduced to half.
Remove the cream that forms on the top to the sides and scrape it well.
Continue boiling, when the milk reduces to its half, add sugar and let it cook
This almost takes about 45 mins to an hour for it to reach the thick consistency.
Assembling the Malpua with Rabdi
In a serving plate, plate the Malpuas,
Pour the rabdi on top
Garnish with almonds, pistachios, saffron and rose petals.
Serve right away.
This can be chilled and served as well.