Malpua with Rabri
Servings 16 malpuas
For the sugar syrup:
- ½ cup sugar
- ¾ cup water
- ¼ tsp cardamom
For the Malpua:
- ½ cup ricotta cheese / crumbled paneer
- ½ cup all purpose flour / maida
- ¼ cup semolina / sooji
- ½ can sweetened condensed milk (8 oz or 1 cup)
- ½ cup water
- ½ cup oil / ghee
For the Malpuas
Mix together the ricotta or paneer, flour, semolina, condensed milk and water together to a smooth batter. The consistency should be like a pancake batter or a little thinner.
Heat about ¼ cup of the oil / ghee over medium heat. Pour about half of ¼ cup of the batter over it. It will spread out a little by itself.
Once the sides start to crisp and brown a little, flip the malpua over and cook for a minute or so.
Pick up the malpua with a tong and immerse it in the prepared sugar syrup. Proceed with making the next malpua. Once that is ready, remove the malpua in the syrup and place the new one.
Repeat with the rest of the batter, it should make about 14-16 malpuas. Serve hot with cold rabri on top.
Calories: 162kcal | Carbohydrates: 18g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 23mg | Potassium: 63mg | Sugar: 13g | Vitamin A: 65IU | Vitamin C: 0.3mg | Calcium: 51mg | Iron: 0.3mg