Recipe- Mouthwatering Malpua Rabdi Bites

Malpua Rabdi Bites with Gujiya Crumble, a fun fusion dessert.

Soft malpua, creamy rabdi and topped with a crumble made of khoya and nuts (which tastes just like Gujiya filling). Serve these in short glasses and they make the perfect dessert for your party.

Ingredients

Gujiya Crumble

100 grams khoya also known as mawa (dried milk solids), around 1 cup crumbled khoya
1 tablespoon chopped cashews
1.5 tablespoons desiccated coconut powder unsweetened
1.5 tablespoons granulated white sugar
1.5 tablespoons ghee
1/2 tablespoon dried rose petals

Mini Malpua

1 cup all purpose flour 130 grams
1/4 cup milk powder 25 grams, I recommend Nestle NIDO brand
2 tablespoons desiccated coconut powder unsweetened, 12 grams
1/2 teaspoon cardamom powder
1 teaspoon fennel seeds slightly crushed
1/8 teaspoon baking soda
pinch salt
1 tablespoon sugar
1 cup milk warm, 240 ml + 1-2 tablespoons as needed
3-4 tablespoons ghee for frying the malpua

Sugar Syrup for Malpua

1/2 cup granulated white sugar 100 grams
1/4 cup water 2 oz/60 ml
2 green cardamom
few saffron strands
1 teaspoon lemon juice

2 Cups Rabdi
Edible silver leaves

Method

* To a bowl add crumbled khoya, chopped cashews, desiccated coconut powder and sugar. Mix it well. Then add melted ghee to it and mix.

* Transfer mixture to a baking pan lined with parchment paper. Bake at 400 F degrees for 10 to 12 minutes until crumble turns golden brown. Let the crumble cool down a little and then add dried rose petals to it and mix. Set this aside.

* Now, start working on the malpua batter. To a large bowl add flour, milk powder, desiccated coconut, cardamom powder, crushed fennel seeds, baking soda, pinch of salt and sugar. Mix it altogether using a wire whisk.

* Now, start adding warm milk to the bowl slowly and mix to a form a smooth batter.

* The batter should be of pouring consistency, neither too thick nor thin. Let this rest for 10 minutes while you make the sugar syrup.

* To make the sugar syrup, add sugar and water to a pan on medium heat. Add green 2 green cardamom pods and few saffron strands.

* Let the sugar melt and then boil the syrup until it becomes sticky for around 2 to 3 minutes only (not looking for any string consistency here). Add lemon juice (helps in preventing crystallization of sugar syrup), stir and turn off heat.

* To fry the malpua, heat ghee in a pan/skillet on medium heat and let it melt. Once ghee is hot, add a tablespoon of batter into the hot ghee to make mini malpua. You can also use a round cookie cutter and drop the batter with in it to make even round shapes.

* Fry for a minute until it turns golden brown, then flip and cook the other side as well, another 1-2 minutes until that side turns golden brown as well.

* Transfer fried malpua in the warm sugar syrup. Soak each side for 30 seconds and then remove on plate lined with parchment paper.

* Remember the sugar syrup must be warm when you add the malpua to it so you can turn the heat to lowest setting for a minute before adding the malpua to it if it has become cold. Fry and dip all the malpua in the sugar syrup similarly until all the batter is finished.

* To assemble the jars, place one mini malpua at the bottom of the glass. Top with 1 to 2 tablespoons of prepared rabdi, followed by 1/2 to 1 teaspoon of the crumble. Then place another mini malpua on top and top with more gujiya crumble. You can decorate with edible silver (chandi ka vark) leaves on top.

* Serve these Malpua Rabdi Bites immediately at room temperature.