Malpua is one of the most favored dishes in Indian households. A traditional, light sweet which you may call the Indian pancake. Malpuas are soft and fluffy, coated in sugar syrup, and served with delicious Rabri over them. These would be a delight to eat along with a hearty meal.

Here's how you can make Malpua Rabdi at home with a few easy steps- 

  • In a mixing bowl, add 1 cup all-purpose flour, 1 teaspoon fennel seeds (saunf), and 3 to 4 crushed green cardamom pods (discard the peels) or ⅓ teaspoon cardamom powder. Mix the dry ingredients well.
  • Add 3 tablespoons grated khoya (mawa or dried milk solids) and 3 tablespoons curd/yogurt. Please use fresh yogurt. You can use whole milk powder or dairy whitener instead of khoya.
  • Add ½ cup water.
  • Begin to stir with a wire whisk.
  • Stir to a thick to medium-thick, flowing batter without any lumps. Cover and allow the batter to rest for 30 to 40 minutes or up to about 2 hours at room temperature.
  • Just before you begin to fry the malpua, prepare the sugar syrup. Heat ½ cup sugar and ¼ cup water. Here I have used raw sugar, hence this golden color.
  • Simmer this mixture on low heat, stirring well so the sugar melts.
  • You need to have a ½ string or 1 string consistency in the sugar syrup. If you cannot achieve these string consistencies then just make a sticky syrup.
  • The sugar syrup must be kept warm. Keep the sugar syrup pan on top of a bowl or another pan filled with hot water to prevent the sugar from crystalizing. The hot water should touch the base of the pan containing the sugar syrup.
  • Heat 4 tablespoons of ghee in a pan or griddle. Here shallow fry the malpua instead of deep-frying them. You can deep fry them if you prefer, though you’ll need much more ghee.
  • Add 3 pinches (⅛ teaspoon) baking soda to the malpua batter before frying. Instead of baking soda, you can add ½ teaspoon of baking powder.
  • Either take 2 to 3 tablespoons or a ladle of the batter and gently pour it on the hot ghee. Spread the batter lightly with the back of the spoon. Make 2 to 4 malpua at a time, depending on the size of the pan. Fry on low to medium heat.
  • When the base becomes lightly golden, gently and carefully flip over using a spatula.
  • Flip once more and fry the other side
  • Drain them on paper towels to remove excess fat.
  • After a quick drain on paper towels, immediately place the fried malpua in the warm sugar syrup. Just a reminder the sugar syrup should be hot or warm as mentioned above.
  • Gently coat them with the sugar syrup with the help of a spoon or small tongs.
  • Remove the malpua and place them in a serving tray or plate.
  • Pour some rabri on top. Garnish with the chopped almonds, pistachios and crushed saffron. Serve rabri malpua hot or warm.

Malpua Rabdi Recipe Card

Have A Dig At The Mouth Watering Malpua Rabdi

Total Time :
60 min
Preparation Time :
35 min
Cooking Time :
25 min
Servings :
3
Cooking Level :
Medium
Course:
Desserts
Calories:
650
Cuisine:
Indian
Author:
Mahima Girotra

Ingredients

  • 1 cup all purpose flour – 125 grams
  • 1 teaspoon fennel seeds – kept whole or crushed
  • 10 to 12green cardamoms – crushed or 2 teaspoon cardamom powder
  • 3 pinches baking soda or ⅛ teaspoon baking soda
  • ½ cup water or add as required
  • 3 tablespoons khoya (mawa or dried evaporated milk solids) – 50 grams khoya or 3 tablespoons of whole milk powder or dairy whitener
  • 3 tablespoons Curd (yogurt)
  • 4 tablespoons Ghee (clarified butter) – for frying
  • ½ cup sugar
  • ¼ cup water
  • 1.25 litres whole milk or about 5 cups
  • 2.5 to 3 tablespoons sugar or add as required
  • 2 pinches saffron strands
  • 1 teaspoon rose water or kewra water (pandanus water)
  • 2 tablespoons almonds – blanched and sliced
  • 2 tablespoons pistachios – blanched and sliced

Instructions

Step 1
In a mixing bowl take the all-purpose flour, fennel seeds and cardamom powder. Mix the dry ingredients well.
Step 2
Add the khoya and curd (yogurt). Please use fresh yogurt. Instead of khoya you can also use milk powder.
Step 3
Add water and begin to stir to a thick or medium-thick flowing batter without lumps.
Step 4
Cover the bowl and allow the batter to rest for 30 minutes.
Step 5
Meanwhile when the batter is resting, blanch the almonds and pistachios in hot water.
Step 6
Keep them soaked in hot water for 20 to 30 minutes. Then peel and slice them. Keep aside.
Step 7
In a pan take sugar and water. Stir so that the sugar dissolves. On a low heat simmer this mixture.
Step 8
You need to have a ½ string or 1 string consistency in the sugar syrup. If you cannot achieve these string consistencies then just make a sticky syrup.
Step 9
The sugar needs to be kept warm. For this keep the sugar syrup in a hot water bath so that it stays warm throughout and does not crystallize. Meaning you have to keep the sugar syrup pan in a bowl or another pan filled with hot water. The hot water should touch the base of the pan containing the sugar syrup.
Step 10
Meanwhile heat ghee in a frying pan.
Step 11
When the ghee is heating up add baking soda to the batter.
Step 12
Lower the heat. Take 2 to 3 tablespoons or a ladle of the batter and gently pour it on the hot ghee. Spread the batter lightly with the back of the spoon. Make 2 to 4 malpua depending on the size of the frying pan.
Step 13
Fry on a low to medium heat. When one side is light golden and crisp, gently turn and fry the second side until crisp and light golden.
Step 14
Fry until both sides are golden, flipping the malpua as needed for a couple of times. Drain them on paper towels to remove excess oil.
Step 15
Then immediately place them in the warm sugar syrup. Gently coat the malpua with the sugar syrup with a spoon or small tongs.
Step 16
Immediately remove them and place them in a serving tray or plate. Prepare all malpua this way and coat them with the sugar syrup.
Step 17
Pour some rabri on top. Garnish with the chopped almonds and pistachios. Serve the malpua with rabdi hot. You can also just serve them coated with the sugar syrup and garnished with the blanched nuts.
Step 18
In a broad thick bottomed pan or saucepan or a kadai take the whole milk and bring it first to boil.
Step 19
Lower the heat and continue to simmer the milk, stirring at intervals.
Step 20
Bring the clotted cream/malai which forms on top of the milk to the sides of the pan.
Step 21
Also keep on scraping the dried milk from the sides and add them back to the milk.
Step 22
Stir often so that the milk does not get burned at the bottom of the pan.
Step 23
Keep on simmering, stirring, removing the clotted cream and scraping the cream of the sides.
Step 24
Switch off the heat when the milk has reduced to ⅓ or ¼ of its original volume. The milk would also have thickened. It will take about 45 minutes to 1 hour for the milk to thicken on a low heat.
Step 25
Add sugar. Stir well so that the sugar dissolves
Step 26
Next add crushed saffron or saffron powder along with kewra water (pandanus water) or rose water. Add the sliced almonds and pistachios.
Step 27

INSIDe  ()

Now you can serve the malpua to your loved ones, hot and delicious.