By Tarla Dalal
Preparation Time : 10 mins.
Cooking Time : 40 mins.
Serves 4.
For the malpuas
1 cup whole wheat flour
½ cup gud (jaggery)
½ teaspoon saunf (fennel)
½ teaspoon elaichi (cardamom) powder
ghee for cooking
1 cup water
For the shahi rabadi
1 cup milk
1 cup paneer (cottage cheese), grated
½ cup condensed milk
¼ teaspoon cardamom (elaichi) powder
a few strands saffron
1 teaspoon ghee
a few drops rose essence
For the garnish
1 tablespoon pistachios, chopped
rose petals
For the malpuas
1. Dissolve the gud in 1 cup of warm water and mix well till it dissolves.
2. Add all the other ingredients and mix well.
3. 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.
4. Cook on both sides using a little ghee until golden brown. Drain on absorbent paper.
5. Repeat to make 8-10 more malpuas.
For the shahi rabadi
1. Mix all the ingredients together in a large heavy bottomed pan and simmer for 10-15 minutes.
2. Layer the rabadi between malpuas and serve immediately. Garnished with rose petals and pistachios.
