Meetha Pooda with Rabdi

Methods

• Take wheat flour in a mixing bowl, add castor sugar, fennel powder, green cardamom powder, baking soda and milk and whisk well to make a smooth batter. Let the batter rest for 10 minutes.
• To make rabdi, boil milk in a non-stick pan, reduce heat and simmer, stirring, till it starts thickening.
• Add cardamom powder and sugar and cook for 20 minutes more. When the milk is reduced, add khoya and cook for 10 minutes more. Remove the pan from heat, add pistachios and mix.
• Transfer into a bowl, cool down to room temperature, keep the bowl in the refrigerator to chill.
• Heat sufficient oil in a non-stick pan, pour a ladle of batter in the center and spread into a thick pooda. Cook till the underside is golden, flip and cook till the other side is similarly done. Cook more poodas with the remaining batter.
• Transfer the poodas onto individual serving plates, put a little rabdi in the center of each pooda and serve hot.