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Prep Time10 Mins
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Cook Time30 Mins
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Serving6 People
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Ingredients
Directions
Steps to make Rabri Malpua
Rabdi Malpua is a delicious recipe soaked in sugar syrup and then adorn with luscious chilled rabri and garnished with chopped nuts. Here’s a simple way of preparing this dish instantly at home without the hassle by following some very easy and simple steps.
- Preparing the batter for Malpua-
Take a large mixing bowl and mix together maida and milk powder in equal quantity.
Add one tablespoon of roasted ground fennel seeds. You may also add cardamom powder or rose water as well but the flavour and aroma of fennel seeds go very well with malpua.

Gradually add milk to prepare the lump-free and silky smooth Malpua batter. Ensure that the mixture has a pourable consistency and is not too thick. Once the batter is ready, keep it aside for 15 minutes.

- Preparing Rabri- Rabri is the thickened and creamy milk that has been cooked on low, gentle and simmering heat till it thickens and can be flavored with cardamom powder, saffron, kewra water, and dry fruits. For preparing instant rabri, take a heavy bottomed pan. take 700 ml of full cream milk. Add 3/4 cup of milk powder. Stir well and constantly so that milk powder is mixed well with the milk. Boil the milk and add 1/3 cup of sugar. Continue stirring and keep boiling till it reduced to the 1/3 measure and thickens.

Add cardamom powder, mix it well, and keep aside.

- Preparing Sugar syrup/ Chashni
Take a kadhai. Add sugar and water in equal proportion. Here, I have taken 1+1/2 cup of each. Heat the water and sugar and bring to a boil. Keep stirring.
Add saffron, Cardamom pod and kewra water. Simmer the water till it becomes syrupy. Keep aside.

-Frying the Malpua-
The real taste of the Malpua comes when it fries in the desi ghee. Now, heat desi ghee in a pan over low flame. When the ghee is hot enough, pour a ladleful of the mixture. It will spread evenly automatically. Keep the flame low. When the base becomes light golden, flip over and cook until the malpua is golden from both sides. The edges, especially, need to be brownish in color. Remove the cooked malpua and drain the excess ghee.
Repeat the process to prepare all the malpuas. With the help of given ingredients quantity, I have prepared 12 malpuas.

Drop the malpua in sugar syrup and allow it to soak for 5 minutes. Then drain the malpua from the syrup and transfer it to the serving plate.

Serve the hot Malpua adorned with chilled Rabdi on top and garnished with chopped almond, pistachios, and dried rose petals. Serve immediately.
Conclusion
Traditionally, Malpuas are made with maida. However, if you want healthier Malpuas, use atta or wheat flour. You can even mix them in the ratio of 1:1. Variation can be made by trying apple rabdi or mango rabdi, infused with any fruits of your choice.
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