Recipe of Speedy Rabri with Malpua

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The ingredients needed to make Rabri with Malpua:

1. Make ready For Malpua
2. Prepare Maida (All-purpose flour)
3. Get semolina
4. Get sugar
5. Prepare milk
6. Make ready Oil for frying
7. Take Water
8. Get For Rabri
9. Get Nestle Milkmaid
10. Prepare Nestle milk
11. Make ready Paneer
12. Take maida/All-purpose flour
13. Make ready Elaichi( Cardamom) powder
14. Take Chopped almonds for garnishing

Malpua made with wheat flour, with full video and step by step pictures. There are two versions, one made with maida which was the only one..with malpua. other variations include angoor rabdi and mango rabri recipe. rabri recipe rabdi video recipe. while there isn't much steps in preparation of rabri, but it can be time consuming and. This is every Indian sweet-lover's delight.

Instructions to make Rabri with Malpua:

1. For Malpua, Take a bowl, Add maida, sugar, cardamom powder, semolina and milk….Now make a smooth batter by gradually adding water and keep the batter aside for 1 hour…
2. Heat oil in a pan, Now put the batter into hot oil according to your desired shape on low flame and fry it from both sides until golden brown and Take them on tissue paper to remove excess oil……
3. Serve with rabri
4. For Rabri, Crumble paneer and make a paste of maida with 1 or 2 tsp of milk….Combine nestle milkmaid and rest of milk and bring it to a boil
5. Now add maida paste to milk stirring continously…Reduce flame and Cook for 5 minutes…
6. Remove from oil and refrigerate it…Garnish with Chopped almonds and serve chilled with malpua

rabdi video recipe. while there isn't much steps in preparation of rabri, but it can be time consuming and. This is every Indian sweet-lover's delight. Surprisingly easy to make, the golden Malpuas are served with a topping of creamy chilled rabri, coming together to create an. Ragi Malpua With Rabri is a traditional Indian sweet where the pancakes are spiced with saffron and cardamom and deep fried in oil. This is a recipe that is prepared without condensed milk.

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