Malpua and rabri Devi😜
Recipe: Heat 1 ltr milk on low flame for half an hour so that the milk can be thickened. Let the milk cool down . Then in another vessel take 1 cup Maida/ APF, 2 tbs suji/ rawa, 1ts ghee, 1ts sugar , 1ts sounf/ fennel seeds, few whole pepper corns . Add the previously thickened milk till the ribbon consistency comes. Mix everything well with the milk. Keep covered for sometime , 2-3 hrs if possible. Then put a flat kind of pan on the flame. Heat lots of ghee for deep frying. Then keep the flame low. Take one deep , round shaped laddle full of the batter and pour in the middle of the pan. Let the pua fry slowly. In the meantime take 1 cup sugar with 1cup water and put on low flame . After water stars boiling keep it on low flame for 10 mins . Chasni is ready. When The malpua becomes brown from the sides , turn it upside down and fry from both sides well. Then take it out on a flat , wide plate . Pour over 2-3 spoons of the chasni. Continue fry the malpuas and spread chasni over them . Heat the rest of the milk on low flame and keep stirring it till thickens completely. Then add 2tsp sugar and mix well. After you get desired sweetness and consistency of rabri , put off the flame and let it be cool. Then keep it in fridge to chill. You can make the rabri beforehand when the batter is resting. I added seeds of 1 small, green cardamon in rabri and 1 in malpua.

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