Malpuas with Shahi Rabadi

Malpuas with Shahi Rabadi

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A sinful combination, simply irresistible.

Malpuas with Shahi Rabadi recipe - How to make Malpuas with Shahi Rabadi

Preparation Time:    Cooking Time:    Total Time:     Serves 4.
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For the malpuas
1 cup whole wheat flour (gehun ka atta)
1/2 cup gud (jaggery)
1/2 tsp fennel seeds (saunf)
1/2 tsp cardamom (elaichi) powder
ghee for cooking
1 cup water

For the shahi rabadi
1 cup milk
1 cup grated paneer (cottage cheese)
1/2 cup condensed milk
1/4 tsp cardamom (elaichi) powder
a few saffron (kesar) strands
1 tsp ghee
a few drops of rose essence

For the garnish
1 tbsp chopped pistachios
rose petals

    Main Procedure

For the malpuas

    For the malpuas
  1. Dissolve the gud in 1 cup of warm water and mix well till it dissolves.
  2. Add all the other ingredients and mix well.
  3. Smear a little ghee on a non-stick pan and spread a small amount of the batter on it to make a round of 75 mm. (3") diameter.
  4. Cook on both sides using a little ghee until golden brown. Drain on absorbent paper.
  5. Repeat to make 8-10 more malpuas.

For the shahi rabadi

    For the shahi rabadi
  1. Mix all the ingredients together in a large heavy bottomed pan and simmer for 10-15 minutes.
  2. Layer the rabadi between malpuas and serve immediately. Garnished with rose petals and pistachios.
Nutrient values (Abbrv) per serving
Energy492 cal
Protein14.4 g
Carbohydrates68.6 g
Fiber4 g
Fat17.3 g
Cholesterol8 mg
Sodium66.8 mg