How To Make Malpua with Rabri

Malpua with Rabri is a delightful Indian dessert that is cherished by sweet lovers across the country. This delectable treat consists of soft and fluffy pancakes known as Malpua, which are soaked in sugar syrup and served with a rich and creamy condensed milk-based topping called Rabri.

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The creamy and aromatic Rabri adds the perfect finishing touch, elevating this dessert to a whole new level of sweetness.

About Malpua with Rabri :

To make Malpua with Rabri, prepare a batter using all-purpose flour, milk, and khoya. Fry the batter in oil to make golden brown pancakes. Meanwhile, create a sugar syrup using sugar, water, saffron strands, and crushed cardamom. Soak the fried Malpuas in the syrup.

For the Rabri, simmer full cream milk with sugar and pistachios. Let it cool. Serve the Malpuas with a drizzle of Rabri on top.

So, let’s find out how to make Malpua with Rabri.

Ingredients :

For Rabri

• 1 glass of full-cream milk
• 2 spoon sugar
• Sliced pistachios

For Sugar Syrup

• 1/2 cup water
• 1 cup sugar
• A few crushed cardamoms
• A few saffron strands

For Malpua

• 200 grams of All-purpose flour
• 250-300 ml milk
• 250 grams Khoya/Mawa
• Oil for frying
• Pistachios for garnishing

How To Make Malpua with Rabri?

Preparing the Rabri

In a heavy-bottomed pan, bring the 1 glass of full cream milk to a boil over medium heat. Stirring occasionally to prevent it from sticking to the bottom.

Then add 2 spoon sugar to the milk and mix well.

Continue simmering the milk until it thickens.

Once the milk has thickened, add sliced pistachios and mix until well combined.

After that, remove the pan from the heat and let the Rabri cool to room temperature.

Making the Sugar Syrup

In a saucepan, combine the 1/2 cup water and 1 cup sugar.

Then place the saucepan over medium heat and bring the mixture to a boil.

After that, add saffron strands and crushed cardamoms to the syrup and stir well.

Reduce the heat and let the syrup simmer for about 10 minutes until it reaches a slightly sticky consistency.

Remove the sugar syrup from the heat and set it aside.

Making the Malpua

In a mixing bowl, combine the 200 grams of All-purpose flour and milk.

Gradually add milk to the mixture and whisk well until you achieve a smooth and thick batter.

Then add 250 grams of Khoya/Mawa and mix it properly.

Ensure that the Malpua batter has a smooth and thick consistency.

After that, cover the bowl and let the batter rest for 15-20 minutes to allow the flavors to meld together.

Now, heat oil in a deep frying pan or kadhai over medium heat.

Once the oil is hot, take a ladleful of the Malpua batter and pour it into the oil, shaping it into a small pancake.

Fry the Malpua until it turns golden brown on both sides.

Using a slotted spoon, remove the fried Malpua from the oil and drain the excess oil.

After that, immediately transfer the hot Malpua into the prepared sugar syrup and let it soak for a minute or two.

Repeat the process with the remaining batter until all the Malpuas are fried and soaked in the syrup.

Serving the Malpua with Rabri

Place a Malpua on a serving plate and drizzle the Rabri over the top or serve it on the side in a separate bowl.

Garnish with pistachios, for an added crunch and visual appeal.

Serve the Malpua with Rabri warm and enjoy the heavenly combination of flavors.

More delicious and easy recipes,

• Crispy Khaja
• Balushahi
• Kalakand
• Easy Kaju Katli recipe
• Coconut barfi
• Milk powder barfi
• Mango Barfi with Mango pulp

Frequently Asked Questions (FAQs)

RECIPE CARD

How To Make Malpua with Rabri

Course: DessertCuisine: IndianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

40

minutes

Total time

50

minutes

Malpua with Rabri is a delightful Indian dessert that is cherished by sweet lovers across the country. This delectable treat consists of soft and fluffy pancakes known as Malpua, which are soaked in sugar syrup and served with a rich and creamy condensed milk-based topping called Rabri. So, let’s find out how to make Malpua with Rabri.

Ingredients :

• For Rabri

• 1 glass of full-cream milk

• 2 spoon sugar

• Sliced pistachios

• For Sugar Syrup

• 1/2 cup water

• 1 cup sugar

• A few crushed cardamoms

• A few saffron strands

• For Malpua

• 200 grams of All-purpose flour

• 250-300 ml milk

• 250 grams Khoya/Mawa

• Oil for frying

• Pistachios for garnishing

Directions

• Preparing the Rabri
• In a heavy-bottomed pan, bring the 1 glass of full cream milk to a boil over medium heat. Stirring occasionally to prevent it from sticking to the bottom.
• Then add 2 spoon sugar to the milk and mix well.
• Continue simmering the milk until it thickens.
• Once the milk has thickened, add sliced pistachios and mix until well combined.
• After that, remove the pan from the heat and let the Rabri cool to room temperature.
• Making the Sugar Syrup
• In a saucepan, combine the 1/2 cup water and 1 cup sugar.
• Then place the saucepan over medium heat and bring the mixture to a boil.
• After that, add saffron strands and crushed cardamoms to the syrup and stir well.
• Reduce the heat and let the syrup simmer for about 10 minutes until it reaches a slightly sticky consistency.
• Remove the sugar syrup from the heat and set it aside.
• Making the Malpua
• In a mixing bowl, combine the 200 grams of All-purpose flour and milk.
• Gradually add milk to the mixture and whisk well until you achieve a smooth and thick batter.
• Then add 250 grams of Khoya/Mawa and mix it properly.
• Ensure that the Malpua batter has a smooth and thick consistency.
• After that, cover the bowl and let the batter rest for 15-20 minutes to allow the flavors to meld together.
• Now, heat oil in a deep frying pan or kadhai over medium heat.
• Once the oil is hot, take a ladleful of the Malpua batter and pour it into the oil, shaping it into a small pancake.
• Fry the Malpua until it turns golden brown on both sides.
• Using a slotted spoon, remove the fried Malpua from the oil and drain the excess oil.
• After that, immediately transfer the hot Malpua into the prepared sugar syrup and let it soak for a minute or two.
• Repeat the process with the remaining batter until all the Malpuas are fried and soaked in the syrup.
• Serving the Malpua with Rabri
• Place a Malpua on a serving plate and drizzle the Rabri over the top or serve it on the side in a separate bowl.
• Garnish with pistachios, for an added crunch and visual appeal.
• Serve the Malpua with Rabri warm and enjoy the heavenly combination of flavors.

Notes

• Ensure that the Malpua batter has a smooth and thick consistency. It should be thick enough to hold its shape when poured into the oil for frying.
• When preparing the Rabri, simmer the milk until it thickens and reduces to half its original quantity. This will give it a creamy and rich consistency.
• Feel free to experiment with additional flavors such as rose water, saffron, or nutmeg in the Malpua batter or Rabri to add a unique touch to your creation.
• Storage Tips: If you have leftovers, store the Malpuas and Rabri separately in airtight containers in the refrigerator. Reheat the Malpuas before serving to restore their texture, and give the Rabri a stir before using.

I hope you enjoyed learning how to make Malpua with Rabri! Give this delicious dessert a try and let us know your thoughts in the comments below.