Malpua With Rabri

          Malpua With Rabri, my daughter's favorite, we never miss to have this whenever we get to visit our favorite ' chat place ' in Chennai. The place is famous for its chats, but we go there mainly for their Malpua with Rabri. I have already posted the recipe for Rabri here, so today I am just posting the recipe for Malpua here. Malpua is almost similar to pancakes, the ingredients are mostly the same, but unlike pancakes, malpua is deep fried or at least shallow fried, but of course if you want, you can make it like pancakes ( with a small compromise in taste ). This dessert is for sure loaded with calories, but do try it once in a while, it tastes absolutely delicious..

Need To Have
For The Malpua

• Maida/All Purpose Flour - 1/4 cup
• Reduced Milk - 6 tablespoons
• Cardamom - 1
• Fennel Seeds Powder - a small pinch
• Baking Soda - 1/8 teaspoon
• Sugar - 1 tablespoon
• Oil And Ghee for Shallow Frying
• Chopped Pistachio for garnishing

For The Sugar Syrup

• Sugar - 1/4 cup
• Water - 1/4 cup
• Saffron Strands - a small pinch

Recipe for Rabri is here.

Method

          Take the flour, add the fennel seeds powder, sugar, baking soda and cardamom ( remove the pods, powder and add ). Add the milk, mix it, the batter is ready, cover and leave it for an hour.

          In the meantime, let's make the sugar syrup. Take the sugar and water and heat it, keep stirring till the sugar dissolves, then keep cooking, till you get a single string consistency. Add the saffron and switch off. Now heat a mixture of oil and ghee for shallow frying.

          Pour a small laddle of the batter, it'll spread by itself, once the bottom turns golden, flip and cook the other side too. Remove, drain excess oil and add it to the sugar syrup, leave it for 3 to 4 minutes, then remove from the sugar syrup. To serve, place the malpua, pour some warm rabri on the top and garnish with the chopped pistachios.

Note
You'll get 4 malpuas for the above quantity.
I used an omelette pan, used 2 teaspoons of ghee and 2 teaspoons of oil, shallow fried the malpuas, the batter will absorb the oil, so I added another teaspoon of oil after frying the second malpua.
I poured the batter, then spooned hot oil on the top, so that it'll get cooked and it'll be easy to flip and cook the other side.
You can use only ghee or only oil or like me, both oil and ghee for shallow frying.
Single String sugar syrup, when you touch the syrup between your thumb and index finger, it should form a sticky single string.