Kabita Singh's Rabdi Malpua Recipe is a Must Try for Raksha Bandhan Celebrations

Discover Rabdi Malpua's Tempting World

Kabita Singh has developed a delicious dish that captures the flavour of traditional Indian desserts in her most recent culinary endeavour. Kabita introduces us to the delicious delight of Rabdi Malpua, a dessert that masterfully combines the flavours of malpua with the richness of rabdi, while shining a focus on Rajasthan's culinary heritage.

Introducing Rabdi Malpua, a twist on the traditional Malpua

The title of Kabita Singh's Rabdi Malpua suggests that it elevates this traditional meal to a whole new level. Malpua, which is generally made with all-purpose flour, is given a luxury makeover by adding the decadence of rabdi. In order to make the tasty base of rabdi, Kabita starts the voyage by boiling 1.5 liters of milk.

The Science of Making the Perfect Rabdi

The recipe from Kabita guides us through the rigorous process of making real rabdi. Kabita emphasises the significance of following tradition by adding a little water as the milk drops. The next step, which is crucial to the rabdi's rich flavour and texture, is the infusion of cream into the milk. A delicious rabdi base is the result of a labour of love that takes 20 to 25 minutes of cooking and blending.

View this post on Instagram

A post shared by Kabita Singh (@kabitaskitchen)

How to Make the Malpua Batter

Kabita prepares the rabdi and then moves on to the malpua batter. Two spoons of maida (all-purpose flour) are added to the cooled rabdi, and it is then perfectly beaten. The end result is a batter that affirms Kabita's culinary expertise by promising a harmonic blending of tastes and textures.

The Delightful Symphony of Sugar

Without the enticing addition of sugar syrup, no Indian dish is complete. One cup of sugar and one cup of water are slowly boiled to create the sugar syrup, which Kabita Singh masterfully demonstrates for us. Saffron, or kesar, is added to the syrup to improve its flavour and appearance.

Creating the Perfect Malpua: Forming and Sizzling

The frying of the malpua is the culinary journey's pinnacle for Kabita. The mixture is poured and formed into small pancakes, which are fried in ghee till golden and crisp. Kabita's advice? During this phase, be patient and make sure that each malpua is cooked over a medium flame to perfection.

The Big Finish: Serving and Soaking

The freshly fried malpua is given one final touch by being dipped into the sugar syrup and left to soak up the sweetness for 30 minutes. With extra rabdi, chopped pistachios, and a drizzle of sugar syrup, Kabita suggests presenting the Rabdi Malpua for a wonderfully decadent taste.

Recipe for Rabdi Malpua by Kabita Singh is a harmonic fusion of tastes and textures that gives a sense of the luxury of Rajasthani cuisine. You'll make a dessert that not only pleases your palate but also honours the rich traditions of Indian cuisine as you set out on this culinary journey under Kabita's guidance.