Crispy & Juicy Atta Malpua with Rich Rabdi😋😋

Welcome to Rohella Platter ! In today's video, we are making a delicious and healthier version of everyone's favorite festive dessert: Rabdi Malpua, made entirely with Wheat Flour (Atta) and NO Maida! ​These Malpuas are crispy on the outside, soft on the inside, and soak up the rich, creamy homemade Rabdi perfectly. It's the ultimate melt-in-your-mouth Indian sweet that you can easily make at home for festivals, special occasions, or just when you're craving something sweet. ​Don't forget to LIKE, SHARE, and SUBSCRIBE for more easy and authentic recipes! For the Homemade Rabdi: ​Full-fat Milk - 1 Liter For the Atta Malpua Batter: ​Wheat Flour (Atta) - 1 Cup ​Fennel Seeds (Saunf) - 1/2 tsp (crushed) ​Cardamom Seeds - 2-3 ​Milk - 1.1/5 cups Rabdi - 1/5 cup ​Ghee or Oil - for shallow frying ​For the Sugar Syrup (Chashni): ​Sugar - 1 Cup ​Water - 1 Cup ​Saffron strands - a pinch ​💡 Pro Tips for Perfect Malpua: ​Make sure your batter is lump-free and rests for at least 10 minutes before frying. ​The ghee/oil should be medium-hot. If it’s too hot, the Malpuas will burn; if it’s too cold, they will absorb too much oil. ​Serve hot Malpuas with chilled Rabdi for the best contrast! ​👇 Leave a comment below and let me know how this recipe turned out for you! What dessert should I make next?