Kiwi Malpua with Rabdi: A Delicious Indian Dessert Recipe
1 hour 55 minutes
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About Kiwi Malpua with Rabdi: A Delicious Indian Dessert Recipe
Experience a delightful twist on the classic Indian dessert, Malpua! This recipe combines the sweet, tangy flavor of kiwi with the rich, creamy texture of Rabdi, creating a truly unforgettable culinary experience. Imagine soft, golden pancakes infused with the subtle sweetness of kiwi, nestled in a luxurious bed of creamy Rabdi – a symphony of textures and tastes.This recipe is perfect for impressing guests or treating yourself to a special dessert. It's a unique fusion of Eastern and Western flavors that will tantalize your taste buds and leave you craving more. The step-by-step instructions make it easy to recreate this masterpiece in your own kitchen.
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Recipe Time & More
Prep40 minutes
Cook1 hour 15 minutes
Total1 hour 55 minutes
Ingredients
For the Malpua Batter
- 2 Kiwi peeled and sliced into rounds
- 1/2 cup Wheat Flour whole
- 1 cup Mawa indian cream cheese
- 1/2 tsp Fennel Seeds
- 1 tsp Clarified Butter plus additional ghee or oil for shallow frying
- 1/4 tsp Salt
- 4 cup Milk for rabdi
For the Sugar Syrup
- 1 1/2 cup Sugar
- 1 cup Water
- 1/4 tsp Cardamom Powder
- Few strands Saffron
For the Rabdi
- 1/2 cup Mawa indian cream cheese
- 4-5 tbsp Sugar
- 1/4 tsp Cardamom Powder
- 1 tbsp Pistachios chopped, plus additional for garnish
- 1 tbsp Almonds chopped, plus additional for garnish
For Garnishing
- 2 tsp Pistachios sliced
- 2 tsp Almonds sliced
Instructions
Prepare the Malpua Batter
- In a bowl, combine warm milk and 1 cup of Khoya. Mix until smooth and lump-free.
- Gradually add the whole wheat flour, mixing continuously until a batter of idli or jalebi consistency is formed.
- Stir in fennel seeds, salt, and melted Desi Ghee. Set aside for 10-15 minutes to allow the flavors to meld.
Cook the Malpua
- Heat ghee or oil in a non-stick pan over medium-low heat.
- Place a kiwi slice in the pan, top with 1 tablespoon of batter, and cook until golden brown on both sides.
- Repeat with remaining kiwi slices and batter.
Make the Sugar Syrup
- In a separate pan, combine sugar, water, cardamom powder, and saffron strands. Cook until a one-thread consistency syrup forms.
Prepare the Rabdi
- In a heavy-bottomed pan, heat milk over low heat, stirring frequently until reduced by half.
- Stir in cardamom powder, 1/2 cup Khoya, and sugar. Continue to stir for 6-8 minutes.
- Add chopped pistachios and almonds; cook for 1-2 minutes.
Assemble and Garnish
- Soak the cooked malpuas in the sugar syrup for 4-5 minutes.
- Arrange the Rabdi in a serving bowl. Place the malpuas on top of the Rabdi.
- Garnish with sliced pistachios and almonds.
Recipe Notes
Expert Tips for the Best Kiwi Malpua with Rabdi
- For extra flavor, infuse the milk for the Rabdi with cardamom pods while simmering.
- If your batter is too thick, add a little more milk; if too thin, add a little more flour.
- Don't overcrowd the pan when cooking the malpuas; cook in batches to ensure even browning.
- For a richer Rabdi, use full-fat milk and increase the amount of Khoya slightly.
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Recipe Nutrition
Calories: 1370kcalCarbohydrates: 226gProtein: 34gFat: 41gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 77mgSodium: 378mgPotassium: 1085mgFiber: 6gSugar: 182gVitamin A: 1163IUVitamin C: 69mgCalcium: 1083mgIron: 2mg
Aarti Sharma
Articles: 81
3 Comments
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This is exactly what I was looking for!
I’m eager to make this recipe!
Thanks for the inspiration! Looks tasty.