Rabdi Malpoa

DANGER DANGER DANGER

(Reader who are 55+ should not attempt at eating this recipe).

As I had mentioned in my last blog, this is the first recipe my father had and he loved it. So here is how you should make it.

There are three steps to making this recipe:

Rabdi

Malpoa or pancakes

Sugar syrup

For the Rabdi (this can be made a day ahead)

3litres of milk

sugar to taste

Boil the milk so that only 1/2 a litre remains. You will have to stand there and continuously keep stirring it. As the water evaporates, there is a danger of the cream in the milk getting burned. Now that it is ready add the sugar so that it is sweet.

You could eat the rabdi at this stage and it tastes amazing. Garnish it with chopped almonds, cashews and pistachios.

For the Malpoa:

Flour

Sugar to taste.

Clarified butter/ghee

Add the flour to the cooled Rabdi and sugar as per your taste. It should be sweet but not too much. The batter should be of a thick pouring consistency. Just like pancakes.

Now add the ghee to the frying pan ( we want to shallow fry it but please be generous with the ghee) and spoon the batter on the hot pan. The pancakes are ready when both sides turn golden brown. Place the pancakes on a plate and not one on top of the other. They will stick to each other.

For the sugar syrup:

2 cups of sugar

water

saffron (optional)

Add water to the sugar so that it soaks the sugar. Now bring it to a boil and simmer. You will know the syrup is ready when you put it between your fingers and thread is formed. This is called a one thread consistency sugar syrup. This is also the basis of most Indian sweet dishes. Add saffron at this stage.

Now start dipping each pancake or malpoa in to the hot sugar syrup. garnish it with chopped almonds and it is ready to serve.

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