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Malpua with Rabri

Malpua is a very famous Indian sweet made in various parts of the country. It is a very popular sweet during the month of Ramzan, especially in Bombay. Many stalls around the city during that time of the year sell this. Strangely even though I am from Bombay I don’t really recollect having it or maybe just once. The hubby is also not fond of it so I never ventured to make this, but the other day I decided to give it a go. Now malpua is generally a deep-fried dish, but I shallow fried it and also served it with rabri to make it a complete gastronomical delight. Efforts were appreciated 😊. For the Malpua ½ a litre of milk, 1 cup of refined flour, ¼ tsp of baking soda, 1 tablespoon of sugar plus one cup of sugar, Ghee as required, Some sliced nuts For the Rabri 1 litre of full fat milk, ½ a cup of sugar, 1 cup of khoya or mawa, ½ teaspoon of powdered green cardamom seeds, Method For the Rabri Boil the milk in a shallow vessel till it is reduced to half the quantity. Then

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