Скачать или смотреть Day 5 - Malpua Rabdi

Ingredients:
For the Malpua:
120g Jowar Rava
240g Flour
Water (as required)
1 tsp Fennel Seeds
400ml Sugar syrup
1-2 tbsp Chopped Nuts (for garnish)
1 tsp Dried Rose Petals (for garnish)

For the Rabdi:
240ml Almond Milk
4-5 Saffron strands
1⁄3 cup Condensed Milk

Method:
● In a large kadai, heat the Almond Milk and Saffron, on a low flame.
● Add the condensed milk and mix continuously until the milk reduces, making sure to scrape the sides every once in a while.
● Once the mixture has thickened, switch off the flame and set the Rabdi aside.
● In a large bowl, mix together the Jowar Rava, flour, and fennel seeds.
● Add enough water to form a thick batter.
● Heat enough oil in a large kadai, and ladle spoonfuls of the batter to form the Malpuas. Make sure to pour the hot oil over the top of the batter, so both sides get cooked.
● Flip and cook until both sides are golden and crispy. Remove onto a plate lined with tissue so soak up any excess oil.
● Heat the sugar syrup on a low flame, enough to keep it warm.
● Dip the fried Malpuas into the warm sugar syrup, and allow it to soak for 1-2 minutes.
● Remove and add to a serving plate, along with the Rabdi.
● Sprinkle chopped nuts over the Malpuas, the rose petals over the Rabdi, and serve.

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