Its October and we are heading towards the biggest festival of ours 'Diwali'. It is one of my favorite festival full of lights,happiness, joy and most importantly sweets. People clean and decorate their homes or offices and worship goddess Laxshmi for wealth prosperity. The tradition of preparing different kind of snacks and sweet is still continuing. Today i will share some of my personal favorite sweets Malpuaa and Rabri or Rabadi. It is a deadly combination of hot Malpua and cold Rabadi.
Basically Rabri or rabadi is a north Indian delicacy and it is served as a dessert. Rabadi is thicken sweetened milk having layers of malai or cream. It can serve either hot or chilled. Also you can serve it with malpua, jalebi, gulab jamun and many more other sweets. Lets have a look at its recipe.
1. Rabri or Rabadi
Ingredients:
Step 1
Take a kadai (preferred nonstick one) and grease it properly with ghee so when you boil milk, it wont stick at the bottom. Then pour 1 ltr of milk in it and allow it to boil on medium high flame.
Step 2
Once milk comes to boil reduce the flame to low and keep it constant. When the milk starts froth or form a layer of cream or malai on top use spatula to move it towards the side of the kadai.
Step 3
It is a continuous process so keep on simmering the milk and collecting the layers of cream on the sides. Occasionally stir the milk so it wont get burnt and stick to the bottom of kadai.
Step 4
Approximately after 30-40 min milk get reduce to 3/4 and it colour changes from white to light brown. At this stage add 2.5 table spoon of sugar, 1/2 teaspoon cardamom powder, sliced almonds, pistacheios and soaked saffron strands ( in water or milk) and stir it well. Cook for next 20-30 min.
Step 5
Scrape small cream chunks collected on the side of pan into milk (this will make delicious small cream chunks in rabadi). Turn off the flame and allow it to cool down to room temperature naturally and thus our delicious rabadi is ready. If you want to enjoy it chilled then refrigerate it for at least 2 hours before serving.
Ingredients:
Basically Rabri or rabadi is a north Indian delicacy and it is served as a dessert. Rabadi is thicken sweetened milk having layers of malai or cream. It can serve either hot or chilled. Also you can serve it with malpua, jalebi, gulab jamun and many more other sweets. Lets have a look at its recipe.
1. Rabri or Rabadi
Ingredients:
- Milk
- Sugar
- 1/4 teaspoon crushed cardamom
- 2 teaspoon sliced almonds
- 2 teaspoon sliced pistachios
- Saffron or kesar
- Ghee
Step 1
Take a kadai (preferred nonstick one) and grease it properly with ghee so when you boil milk, it wont stick at the bottom. Then pour 1 ltr of milk in it and allow it to boil on medium high flame.
Step 2
Once milk comes to boil reduce the flame to low and keep it constant. When the milk starts froth or form a layer of cream or malai on top use spatula to move it towards the side of the kadai.
Step 3
It is a continuous process so keep on simmering the milk and collecting the layers of cream on the sides. Occasionally stir the milk so it wont get burnt and stick to the bottom of kadai.
Step 4
Approximately after 30-40 min milk get reduce to 3/4 and it colour changes from white to light brown. At this stage add 2.5 table spoon of sugar, 1/2 teaspoon cardamom powder, sliced almonds, pistacheios and soaked saffron strands ( in water or milk) and stir it well. Cook for next 20-30 min.
Step 5
Scrape small cream chunks collected on the side of pan into milk (this will make delicious small cream chunks in rabadi). Turn off the flame and allow it to cool down to room temperature naturally and thus our delicious rabadi is ready. If you want to enjoy it chilled then refrigerate it for at least 2 hours before serving.
2. Malpua
Ingredients:
- Sugar
- Wheat flour
- 1/4 teaspoon crushed cardamom
- 8-10 pepper corns
- fennel seeds
- Water
- Ghee
- Milk
- 1 teaspoon sliced almonds
- 1 teaspoon sliced pistachios
Method
Step 1
Step 2
Take 1 cup of wheat flour in an another bowl and mix it well with 1 tbs of ghee. So, now to form a batter add the mixture of sugar and milk along with 8-10 peppercorns and 1/4 tsp fennel seeds to the flour. Mix it well with the help of whisk and form pouring consistency batter (use water if required). To make a perfect batter whisk the mixture approximately for 7-8 mins. And then allow it to rest for 4-5 hours.
Step3
Take sufficient amount of ghee in a flat nonstick pan and allow it to heat. Lower the flame when you start frying malpua. With the help of spoon, gently pour the batter in a circular manner into the hot ghee for round malpua. Make 3-4 malpuas at one go depending on the size of the pan. Flip the malpuas couple of times till it turns golden brown and crisp. Garnish them with pistachios and almond. Relish yummy hot malpuas with chilled rabadi.
Wish you all Happy Diwali and do share your comments.
