Holi Special Recipe: Malpua with Kesar Rabdi

Malpua with kesar rabdi! There are a few Holi favourites that have been pretty much regular in an Indian kitchen since time immemorial. Malpua, without a doubt, is one of them. Surprisingly, this traditional Holi special combo of Malpua with rabdi is still very much in vogue. Happy Holi!

Ingredients required to make Malpua with Kesar Rabdi:
For Rabdi:
2 cups milk
100g condensed milk
3 tbsp milk powder
Saffron strands

For Malpua:
3/4 cup wheat flour
1/4 cup rawa
1 1/4 cup milk
1 tsp fennel seeds
1 tsp elaichi powder

For Sugar Syrup:
3/4 cup sugar
1 cup water
2 cardamom
Few strands of saffron

How to make Malpua with Kesar Rabdi:
1) Start by making the rabdi - to make rabdi heat milk in a pan. Allow the milk to come to a boil. As it boils, take a few spoons of milk separately and add the saffron strands to it. Mix till the milk dons a nice saffron colour. Keep aside.

2) Once the milk has come to a boil, reduce flame & add condensed milk. Allow it to boil again.

3) Once the milk has come to a boil again, add the milk powder. This will help thicken the milk. Leave the milk on the heat for another 5-7 minutes till it reduces in quantity. Keep stirring occasionally. Once the milk has reduced quite a bit, add the saffron-soaked milk and mix.

4) After about 10 minutes, once the milk has reduced and caught saffron colour, switch the flame off and remove from heat. Allow it to cool down.

5) Now it's time to make the Malpuas batter. In a bowl, add the atta, semolina (rawa), fennel seeds, cardamom powder & milk. Add the milk little by little and mix till you have a pouring consistency batter. Cover and leave aside for a while.

6) As the Malpua batter rests, get preparing the sugar syrup. For this, add sugar o a kadhai, followed by water. You don't need a single-string or double-string consistency here. Just boil enough for the sugar to melt. Once the sugar dissolves, add the cardamom and saffron. Boil for a bit and switch off the flame.

7) Now it's time to fry the malpuas. For that, melt ghee in a shallow bottomed pan. Take a ladle full of the Malpua batter and add to the pan. Fry till both sides are golden brown in colour.

8) Once the Malpuas are all fried, start plating up. For this take the Malpuas in a plate and add the Rabdi. Garnish with dry fruits and serve!