A very Happy New Year to all my readers! I hope you all had great holiday break and have kick started new beginnings this New Year.
Over the holidays I enjoyed a lot of desserts. It’s hard to avoid them, when you have back-to-back occasions to celebrate :). It’s even harder if you are someone who has a ‘sweet-tooth’. Just recently, it was my husband’s birthday and I was in a dilemma, deciding whether to bake a cake or to make a dessert he loves or to prepare both. After long pondering it occurred to me that I could convert one of his favorite Indian dessert – Malpua (sugar syrup dipped pancakes) into a cake. This was a successful experiment :). Gear up and do not wait for a reason to treat yourself with this authentic Indian dessert in the form of a cake.
Details for how to make Malpuas can be found here: https://mylove4cooking.wordpress.com/2013/01/03/malpuas-sugar-syrup-dipped-pancakes/
Ingredients for Rabri:
1-cup heavy cream
4-5 strands of saffron
Sweetened condensed milk 3-4 tbsp (adjust according to taste)
1 tsp freshly ground cardamom powder
Method for cooking Rabri:
- In a heavy bottom pan, add the above ingredients and mix well.
- On medium – low heat cook this by stirring continuously. You will need some patience here :). Stirring is the key, in order to prevent charring.
- Cook until the cream has reduced to half the quantity.
- Turn off heat and let it cool down.
Assembling the cake:
- Place one Malpua on a serving plate. No apply some rabri over it.
- You need to stack Malpuas and rabri alternately. I stacked three.
- After I prepared 4 such stacks I just laid them out in the shape of a square (approx.). Place them as you like.
- Garnish with dry fruits of your liking and serve.