Ganpatibhog – Rajeshree Gandhi's Kitchen blog

Ingredients

1 cup Wheat daliya ( broken wheat, Gheu na fada)
2 tbsp. Ghee.
1 cup Sugar.
3 cups Water.
¼ tsp. Cardamom powder.
2 tbsp. Sugar powder.

Method

In a non stick pan or a thick bottom pan heat ghee and roast fada or daliya till golden brown.
When grains turns golden brown ghee separates out, this is the time to add water.
Transfer the roasted mixture in pressure cooker container and pressure cook upto 3 whistles.
Once pressure releases, open the lid of pressure cooker and transfer cooked fada mixture in to the nonstick pan.
Roast till the excess water content in cooked fada burns off.
At this time add sugar and again roast till ghee separates out.
Add cardamom powder and mix thoroughly.
Serve hot.

Dalia roast in ghee

Roasted dalia with water

Pressure cook Dalia

Cooked Dalia mix with sugar

Fada Lapsi or Daliya Lapsi

List of my other recipes

Ingredients

Ingredients for Malpua batter
1 cup All purpose flour (Maida)
½ cup Suji (Rawa)
¾ cup Milk
½ cup water ( extra water for adjusting the pouring consistency)
5 tsp. Sugar powder.
¼ tsp. Cardamom powder (optional).
½ tsp. Fennel seeds(optional).
Ingredients for Rabdi
1 liter milk
5 tsp. Sugar
Ingredients for Sugar syrup
1 cup Sugar.
1 cup water.
1 pinch Cardamom powder.
4-6 Saffron stands.
Ingredients for garnishing
Shredded Almonds.
Shredded Pistachio.
Cardamom powder.
Saffron srands.

Method

Preparation of Malpua batter
Mix maida and rawa with milk, sugar powder and water.
Mix thoroughly with the help of blender and add extra water to adjust to pouring consistency. Keep aside for 30 minutes.
Preparation of Rabdi
Wash nonstick sauce pan with plain water and add ¼ cup water in it.
Pour milk and boil till it reduces to 250 ml. Stir continuously and keep scrapping the dried layer of cream with wooden spatula.
Add sugar and allow it to boil for 2-3 minutes. Stir continuously. Rabdi is ready. Keep aside.
Preparation of Sugar syrup.
In thick bottom pan mix Sugar, Cardamom powder, Saffron stands and water .
Boil for 10 minutes. Stir continuously . Check the syrup with the help of finger and thumb . If you feel sticky then syrup is ready otherwise continue boil for couple of minutes . Check the stickyness of syrup and switch off the flame. Keep aside.

Preparation of Malpua

Check the consistency of malpua batter and adjust it by adding water ( see video).

Heat 1 tbsp. ghee in nonstick frying pan on medium flame.

Pour ¼ cup batter in ghee and roast till one side of malpua turns golden brown.

Slowly flip (with the help of 2 spatula, otherwise hot ghee will spash on you) the Malpua.

When both the sides of Malpua turns golden brown lift the Malpua with the help of tong so that extra ghee will drizzle out and place in sugar syrup.

Pour another spoon of batter for making Malpua and when this Malpua is ready replace new malpua in sugar syrup. Repeat this process till you finish the batter.

Serving suggestions

Take a glass plate and keep Malpua on it.

Spread rabdi over malpua.

Sprinkle shredded almonds and pistachios, Cardamom powder and Saffron stands.

If you don’t want to serve with rabdi, you can also serve plain sugar syrup malpua garnish with shredded almonds and pistachios.

Serve with smile.