Ganesh Chaturthi with Malpua With Rabri

Mumbai, Rains, and Ganesh Chaturthi hold a really special place in my heart. Ganesh Chaturthi that usually comes in August/September (per Hindu calendar) marks the beginning of the festival season for us. Mumbai residents bring the Ganesh idols home with great fervor. While the enormous crowd in Mumbai is a sight to behold, rest of the country celebrates this festival leaving everyone in awe. Be rich or poor, celebrity or someone like you or me, we all get together to worship Lord Ganesha and indulge in a variety of local delicacies.

It’s my first year making a dessert on this auspicious day. With a heavy heart, I am saying that I miss Mumbai so much 😦 Even though I didn’t get a chance to do puja at home, I wanted to make something sweet that is vividly popular in Mumbai as well as North India. ‘Malpua with Rabri.’ Malpua is a deep fried flat-laid fritter (tastes somewhat like a Beignet looking like a crepe but without the yeast). The traditional recipe uses flour, but I replaced that with whole wheat flour as I wanted to keep it on the healthy side. And, Rabri is the full-fat milk thickened for a few hours which gives it a dense taste.

And, Rabri is the full-fat milk thickened on a low flame for a few hours which gives it a dense taste. Instead of using refined sugar I added a cup full of peaches, and a few dates. Hence I call this an improvised Rabri 🙂 Here goes the recipe.

Ingredients:

For Malpua: 

1 cup whole wheat flour
2-3 tbsp coconut sugar
1/2 tsp cardamom powder
10-12 black peppercorns
1/2 tsp fennel seeds
A pinch of salt
1 cup luke warm milk
1 cup water to adjust consistency of the batter
Vegetable oil for frying

For Rabdi: 

4 cups full-fat milk
4-5 chopped and pitted Medjool dates
1/4 cup unblanched almond meal
1/2 tsp dried and hand crushed rose petals

For peach mix: 

2 juicy chopped peaches

Method: 

For making Malpua: 

*In a mixing bowl, add wheat flour, coconut sugar, fennel seeds, cardamom powder, salt, and peppercorns and mix well.
* Add lukewarm milk to form a medium to a thick batter. As the milk is warm, whisk immediately until you don’t see lumps. Add water with a spoon to adjust the consistency of the batter. I ended up adding 4 tbsp. Do not over whisk.
*Heat oil in a flat bottom pan. Use 1/8 cup measurement spoon as a ladle. Add a ladle full of batter in oil. Cook over medium flame. Let it cook completely on one side and then flip. You will see a golden brown crisp color on edges of malpuas.
*Now repeat this with the rest of the batter.

For making peach mix: 

*On a medium flame, cook a chopped peaches in a pan until they become liquidy and you see only a few chunks of peach left.
*Turn off the flame and keep it aside.

For making Rabdi: 

*Boil milk on a low-medium flame in a deep heavy bottomed pan. Scrape the sides and mix it back in the milk-fat
*Repeat this process for every 2-3 minutes In between add soaked, peeled and chopped pistachios.
*In between the milk fat scraping, add chopped dates and rose petals.
*Continue this process of fat scraping and repeat until the milk reduces to 2 cups. The color of the milk will turn cream/pink, because of the dates. As the milk cools down, the rabri will thicken. So turn off the flame accordingly, and keep rabri aside.
*Once the rabri starts to cool, gently fold in the almond meal and peach mix. Refrigerate until ready to be eaten.

Serve this delicious highly condensed & thickened rabri with succulent malpuas. Enjoy.

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!

XOXO
Rinky

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