Malpua with rabri and fresh fruits
For the malpua
1/4 g saffron
150g refined flour
1 tsp saunf (fennel)
For the sugar syrup
Canola oil for frying
For the rabri
125g khoya, grated
1/2 tsp green cardamom powder
Pulp of 4 passion fruits
2 green apples
Pistachios, chopped, for garnish
For the rabri
Boil milk in a thick-bottomed pan. Add khoya and keep stirring gently till it dissolves. Add the sugar. Cook till it is of pouring consistency. The mixture should be one-fourth its original quantity. Sprinkle cardamom powder. Remove from the flame and leave to cool.
For the malpua batter
Soak the saffron in a tablespoon of warm water. Also mix milk with water. Mash the khoya with the palm of your hand. Slowly add the flour and milk-water to the khoya and keep rubbing the mixture till it is of thick pouring consistency. Add saunf and soaked saffron in the end.
To make the sugar syrup, take equal quantities of water and sugar, and boil till it reduces to half. You can add a little milk to remove the impurities and clarify the syrup. Keep aside.
In a flat kadai or pan, heat canola oil. Pour a ladle of the malpua batter. Fry till light-golden brown. Cook on both sides. Remove and immediately dip in sugar syrup.
Thinly slice the apples and plums. You can use any seasonal fruits you like.
Interlayer malpua discs with sliced fruits and rabri. You can comfortably stack three malpuas and drizzle with passion fruit. Garnish with chopped pistachios.