With the onset of the festive season we present to you an authentic recipe of an ancient and traditional sweet dish of India, the maal pua with rabri. The combination of milky pancakes soaked in chashini and coated with rabri is just mouth-watering. Learn how to make this beautiful and palatable dessert with the help of step by step photos and detailed recipe given below:
Preparatioon Time: 5 minutes
Cooking Time: 1 hour 15 minutes (30 minutes for rabri preparation + 10 minutes for chahsini preparation + 5 minute for batter preparation + 30 minutes for frying the pua)
Recipe Yield: 5 servings
- Milk (doodh) - 1 litre
- Sugar (cheeni) - 1/2 cup or 50 gram
- Water (pani) - 3/4 cup
- Cardamom (chhoti elaichi) - 2
- All purpose flour (maida) - 1 big cup
- Khoya or mawa - 100 gram
- Milk (doodh) - 1/2 litre
- Dry Fruits - as per requirement
- Nuts : finely chopped
- Cashews (kaju)
- Almonds (badaam)
- Pistachios (pista)
- Raisins (kismis)
- Nuts : finely chopped
- Ghee or Refined Oil - as per requirement for frying
- Saffron Strands (kesar) - as per requirement
- Pistachios (pista) - finely chopped; as per requirement
- Pour 1 litre milk (doodh) in a deep vessel (bhagona or pateela) of thick base and set it to boil.
- When the milk (doodh) starts boiling then start stirring it from the base in the vessel. Stir at regular intervals till the milk has gained a thick consistency.
- When the quanity of the milk (doodh) reduces to half its original quantity then turn off the flame and keep the rabri prepared aside to cool. (This process of rabri preparation would require atleast 30-35 minutes.)
- Take sugar (cheeni), water (pani) and cardomom (chhoti elaichi) in a deep vessel (bhagona or pateela) and set the mixture to boil.
- When the sugar (cheeni) is completely dissolved in water, let the solution to continue boiling on high flame for 5 minutes. Then turn off the flame. The sugar syrup (chashini) is now ready. Keep is aside to cool down while you prepare the pua.
- In a deep mixing bowl take all pupose flour (maida), raisins (kismis) and chopped nuts (kaju, badaam, pista).
- Then crumble the khoya (mawa) a little and add it to the mixing bowl.
- Mix all the ingredients well with both your add to form a uniform mixture.
- Now add a little milk. Mix it well to form a paste like texture. Ensure that no lumps are formed.
- Then add a little more milk and keep mixing to prepare a uniform batter of medium thick consistency. Add the milk slowly and mix continuously as you add milk to avoid any lump formation. The consistency of the batter should be enough so that it can be poured easily with a serving spoon or round ladle.
- Heat the oil or ghee in a kadhai over high flame. Lower the flame when the ghee is completely heated. With a serving spoon or round ladle pour batter in the form of small flat and round cutlet in the kadhai for deep frying. They should be fried on medium flame. (Before starting to fry the pua, check the consistency of the batter. If it is too thick, round dumpling or laddus will be formed. In that case add milk (doodh) to bring it to medium thick consistency. If it is too flowy or thin add some all purpose flour (maida) and mix well to bring it to medium thick consistency)
- When one side turns crispy golden red in color then flip it slowly to fry in the similar manner. Transfer the pua to plate and prepare pua of the remaining batter in the same pattern. The pua being prepared should be of uniform shape and size.
- Now dip the pua prepared in the sugar syrup (chashini) and keep them in plate. The pua are ready to be garnished and served. (You can store the pua and serve later too.)
- Serving the maal pua:
- When you are about to serve the maal pua, then first put a layer of rabri on the dishes.
- Then put the pua (that was dipped in chashini) in the center of the rabri layer.
- Pour some rabri over the pua and then garnish with saffron strands (kesar) and chopped pistachios (pista). The maal pua with rabri is now ready to be served.