Rabdi & pooas

Malpua is a traditional, decadent Indian dessert often described as a sweet, deep-fried pancake

. It is considered one of India's oldest desserts, with roots tracing back to the Vedic period (where it was known as Apupa, a fried rice or barley cake dipped in honey)

Rabdi (Pua) Recipe

Ingredients

• Milk
• Semolina (suji)
• Fennel seeds (saunf)
• Fresh cream
• Oil (for frying)
• Sugar
• Water
• Dry fruits (almonds, pistachios, etc.)
• Wheat flour - 1 Cup
• Saffron - 1 Pinch
• Cardamom powder - 2 pinch
• Water -1 Cup

Method

Step 1: Prepare the Pua Batter

1. Take a jar.
2. Add milk, semolina, fennel seeds, and fresh cream.
3. Grind everything into a smooth, fine paste.
4. Keep the batter aside to rest for a few minutes.

Step 2: Make Rabdi

1. Take milk in a pan and bring it to a boil.
2. In a bowl, make a smooth paste of milk powder and 1 cup milk.
3. Add this paste to the boiling milk.
4. Stir continuously on low flame to avoid lumps.
5. Cook for about 20 minutes until thick.
6. Switch off the flame and let it cool.
7. Keep it in the refrigerator before serving.

Step 3: Fry the Pua

1. Heat a little oil in a pan.
2. Pour small portions of batter into the oil.
3. Fry on medium flame until golden brown from both sides.
4. Remove and keep aside.

Step 4: Prepare Sugar Syrup

1. Add 1½ cups water and ½ cup sugar to a pan.
2. Boil until sugar dissolves completely.
3. The syrup should be lightly sticky, not thick.

Step 5: Assemble

1. Dip each pua into the warm sugar syrup one by one.
2. Arrange them on a plate.
3. Garnish with dry fruits.
4. Serve with chilled Rabdi and lots of love ❤️

Health Benefits of Rabdi

• 🥛 Rich in calcium – good for bones and teeth
• 💪 Provides energy due to milk and milk solids
• 🧠 Good for growing children when eaten in moderation
• 🌿 Cooling in nature, especially when served chilled
• ❤️ A great festival and comfort dessert

Happy Holi to the readers of FOOD STREET 51.❤️