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Malpoa with Mango glaze dunked in Mango Rabri Recipe

A delectable dessert made in three steps and can be very easily made in different versions as per your choice.A delicious mango rabri stuffed malpoa dunked in mango rabri with a touch of mango glaze to have sensational taste in every bite.

  • Prep time:
  • 20mins
  • cook time:
  • 1hrs 10mins
  • serves:
  • 4

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Vegetarian

Level : Difficult

Cuisine : Indian

Course : Dessert

Tags

  • #CelebratewithMilkmaid
  • #gotochef
Ingredients

Ingredients For Malpoa with Mango glaze dunked in Mango Rabri Recipe

Methods
  • 1. Process of making the Malpoa Batter1. Put 1 cup of wheat flour and ¼ cup of semolina in a bowl. Now add milk little by little and mix it while eliminating the lumps, to make a batter of running consistency, but not too thin. After making the batter add chopped almonds and pistachios, cover it and keep it for 10 minutes.
  • 2. Process of making the Chashni Put 1 cup of sugar and 1 cup of water in the pan and cook it while stirring occasionally till the sugar dissolves. When the sugar dissolves, add cardamom powder and mix them and cook for 6-7 minutes. Then turn off the flame and take off the pan and let it cool down a bit.
  • 3. Process of making Mango Malpua1 Stir the batter well once. Now heat ghee in a pan, it should be medium hot and flame should be low-medium. Pour the batter in hot ghee with the help of a spoon, it will take a round shape on its own. After frying a little from the bottom, with the help of a ladle, pour ghee in the upper part.
  • 4. .After frying from the bottom, flip it, fry them till golden from both the sides. Then take out the ghee by squeezing it lightly with the help of a ladle. Then dip it in sugar syrup. Now make the next malpua, fry it in the same way and take it out on a plate.
  • 5. Now take out the first malpua from the syrup and keep it on a plate and put the second one in the syrup. Similarly, make all the malpuas and dip them in sugar syrup and keep aside. Apply tabak on the malpoas to make it attractive.
  • 6. Process of making Mango Rabri1. In a heavy pan, heat ½ litre full cream milk. Boil it on low flame. As milk skin begins to form on top, push it away to the side and continue boiling the milk on low flame.
  • 7. Continue to boil the milk on low flame , add Milkmaid and stir. The milk boils and raises to the top of the pan, stir it continuously to bring it down and to remove the skin from top, pushing it to the sides.
  • 8. Now add ¼ teaspoon cardamom powder and mix well.6.Continue to cook the milk on low flame stirring it continuously until it starts to reduce. Now add 1 tbsp chopped dry fruits like pistachios and almonds.
  • 9. Keep boiling the milk on low flame, removing milk solids from the sides of the pan adding it back to the boiled milk. In 20 minutes, the milk should be reduced to half and milk should be thick with a golden yellow hue. No sugar is needed as Milkmaid is sweet enough . Mix well.
  • 10. Cook for 5-7 mins and then remove from heat. Let it cool down completely.10.Next add ½ cup mango puree (from one large mango, pureed without any sugar. Mix well until the mango puree and rabdi are combined.
  • 11. Process of making Mango glazeIn a saucepan add mango puree, corn starch and sugar. Mix well and let it cook on simmer until it starts thickening. Let it cool in refrigerator to use on the malpoas.
  • 12. Assembling. 1. Place a spoonful mango Rabri in between 2 malpoa slices and cut into to halves. 2. In a serving plate pour the rest mango Rabri and place the malpoas. 3. Now pour the mango glaze, mango cubes, garnish as per your choice.
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