Dashera2012
Recipe Malpuas Stuffed with Rabadi
1/2 cup – jaggery, grated
1/2 tsp – fennel seeds
1/2 tsp – cardamom powder
ghee for cooking ( can use butter – i was more miserly and used butter spray!)
1 cup – warm water
1 cup – reduced fat milk
1 cup – low fat paneer ( i had made paneer with part skim milk )
1/2 cup – fat free condensed milk ( you can use sweetened condensed milk too )
1/4 tsp – cardamom powder
a few – strands saffron
1 tsp – ghee
1 tbsp – rose water
Remove dirt/scum if any.
Once dissolved , add it to the dry ingredients.
Mix it well till well combined.
Heat a non stick pan, grease it with ghee and pour out to make small pancakes.
Turn it around after 3-4 min – till golden brown.
For the Rabadi
Mix all the ingredients together in a heavy bottomed pan and simmer for 10-15 min.
Its done when it starts thickening and comes together into one mass.
Now Last step is to layer the rabadi between the malpuas and serve it hot.
Garnish it with pista or any other nuts of your choosing.
Recipe Malpuas Stuffed with Rabadi
Ingredients
For the Malpuas
1 cup – whole wheat flour
1/2 cup – jaggery, grated
1/2 tsp – fennel seeds
1/2 tsp – cardamom powder
ghee for cooking ( can use butter – i was more miserly and used butter spray!)
1 cup – warm water
For Rabadi
1 cup – reduced fat milk
1 cup – low fat paneer ( i had made paneer with part skim milk )
1/2 cup – fat free condensed milk ( you can use sweetened condensed milk too )
1/4 tsp – cardamom powder
a few – strands saffron
1 tsp – ghee
1 tbsp – rose water
Method
For the Malpuas
Dissove the jaggery in 1 cup warm water and mix till it dissolves.
Remove dirt/scum if any.
Once dissolved , add it to the dry ingredients.
Mix it well till well combined.
Heat a non stick pan, grease it with ghee and pour out to make small pancakes.
Turn it around after 3-4 min – till golden brown.
For the Rabadi
Mix all the ingredients together in a heavy bottomed pan and simmer for 10-15 min.
Its done when it starts thickening and comes together into one mass.
Now Last step is to layer the rabadi between the malpuas and serve it hot.
Garnish it with pista or any other nuts of your choosing.
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