Malpuas Stuffed With Rabadi

Today is a very special day. Morning became v bright the minute I switched on my comp and saw all the wonderful comments that all of you gave me for my yday's post. But I would never have guessed that it would become more special and a cause for celebration

So what is that 'special thing' that happened? Well, i have caught Richa's bug and am going to keep you all on hold. But this 'special thing' sure made me v v v v v happy that I wanted to make something sweet for myself! ( Of course, i was planning to give some to my hubby n in-laws! Dont frown! :) ) Was thinking of which one of those fav sweets of mine to make when I remembered this sweet dish which i absolutely so loved but havent made it for a looooooooong while since I am in 'trying-to-diet-but-failing-miserably-although-not-giving-up-yet' mode (Phew! had to take a breather!)



The name Malpua brings sweet memories.Although there are umptieth regional variations and versions, original and authentic Malpua is from Bihar. It is an Indian Pancake made with maida( flour), mashed banana,milk,coconut,curds and cardamom powder, ( Do correct me if its otherwise ) which is deep fried in ghee and soaked in sugar syrup ( SLURP! ). It is then served with Kheer!



I have a Tarla Dalal's version which I love and which I have posted here today with v little modification of mine ( as usual trying hard to minimise the fat!), That along with another Bihari sweet and that which is my all time fav - Rabadi !



Stuffed Malpuas with Rabadi is my entry to Sangeeta's RCI - Bihar and also to Hima's WYF-sweet since Rabadi is my fav sweet.

Ingredients

For the Malpuas

• 1 cup Whole Wheat Flour
  
  
• 1/2 cup Jaggery, grated
  
  
• 1/2 tsp fennel seeds
  
  
• 1/2 tsp cardamom powder
  
  
• Ghee for cooking ( can use butter - I was more miserly and used Butter spray!)
  
  
• 1 cup warm water
  

For Rabadi

• 1 cup reduced fat milk
  
  
• 1 cup Low fat Paneer ( I had made paneer with part skim milk )
  
  
• 1/2 cup fat free condensed milk ( you can use sweetened condensed milk too )
  
  
• 1/4 tsp cardamom powder
  
  
• a few strands saffron
  
  
• 1 tsp Ghee
  
  
• 1 tbsp of rose water
  
  

Method

For the Malpuas

1.Dissove the jaggery in 1 cup warm water and mix till it dissolves. Remove dirt/scum if any.



2. Once dissolved , add it to the dry ingredients.



3.Mix it well till well combined.



4. Heat a non stick pan, grease it with ghee and pour out to make small pancakes.



5.Turn it around after 3-4 min - till golden brown.



For the Rabadi.

1.Mix all the ingredients together in a heavy bottomed pan and simmer for 10-15 min.



2. Its done when it starts thickening and comes together into one mass.



Now Last step is to layer the rabadi between the malpuas and serve it hot.



Garnish it with pista or any other nuts of your choosing. All done for a lip smacking dessert ( ya, although I know its taken for breakfast in Bihar! ). OK while U r busy admiring my photo, lemme settle down with a piece of mine.. :-)