Malpuas with Shahi Rabadi
by Tarla Dalal
03 Sep 2018
This recipe has been viewed 62863 times
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.
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
Method
For the malpuas
For the shahi rabadi
- Main Procedure
For the malpuas
- For the malpuas
- Dissolve the gud in 1 cup of warm water and mix well till it dissolves.
- Add all the other ingredients and mix well.
- 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.
- Cook on both sides using a little ghee until golden brown. Drain on absorbent paper.
- Repeat to make 8-10 more malpuas.
For the shahi rabadi
- For the shahi rabadi
- Mix all the ingredients together in a large heavy bottomed pan and simmer for 10-15 minutes.
- Layer the rabadi between malpuas and serve immediately. Garnished with rose petals and pistachios.
Nutrient values per serving
| Energy | 492 cal |
| Protein | 14.4 g |
| Carbohydrates | 68.6 g |
| Fiber | 4 g |
| Fat | 17.3 g |
| Cholesterol | 8 mg |
| Vitamin A | 302.2 mcg |
| Vitamin B1 | 0.6 mg |
| Vitamin B2 | 0.3 mg |
| Vitamin B3 | 1.5 mg |
| Vitamin C | 2.7 mg |
| Folic Acid | 18.9 mcg |
| Calcium | 431.6 mg |
| Iron | 2.3 mg |
| Magnesium | 52.4 mg |
| Phosphorus | 293.1 mg |
| Sodium | 66.8 mg |
| Potassium | 295.8 mg |
| Zinc | 1.1 mg |
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