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Malpua with Rabri

Learn how to make mapluas with a topping of creamy rabri. Speical recipe for this holi. Special Holi sweet dish.

Cooking Time : 60 minutes
Servings : 4 - 5


Ingredients :
For malpua batter :
  • 1 cup All purpose flour (maida)
  • 3 tsp mawa (khoya) or milk powder
  • 1/2 tsp cardamom powder
  • 2 cup milk
  • a pinch of salt
  • 1 tsp fennel seeds (saunf), crushed
  • 1/2 cup ghee (for frying), you can also use oil
For sugar syrup :
  • 1/2 cup sugar
  • 1/4 cup water
For  Rabri :
  • 5 cup milk
  • sugar as required
  • 1/2 tsp cardamom powder
  • saffron strands
  • 1 tsp rose water
  • almonds blached, sliced
  • Pistachios blached, sliced
Recipe : 
Malpua batter :
1. Mix all purpose flour, milk powder or khoya, fennel seeds, cardamom powder in a large bowl. Mix well.
2. Add milk and mix well. Stir to a thick flowing batter without lumps.
3. Keep the batter aside for 30 minutes.
Sugar Syrup :
4. Add sugar and water in a vessel and heat on a low flame. Allow sugar to melt.
5. Remember, you will need 1 string consistency in this sugar syrup aside.
6. Add cardamom powder and Keep it aside.
Malpua :
7. Heat ghee in a pan.Take 2 tsp batter and pour it on the hot ghee. Do not spread the batter. It will spread on its own.
8. Do not touch the pancake till it changes the colour of edges golden brown. Cook on medium heat till the it become golden brown. Flip the malpuas couple of times.
9. Drain them on a tissue paper.
10. Immediately place them in the sugar syrup. Let it sit there for half a minute.
11. Remove them and place in a serving plate. Prepare rest of the malpuas and coat them with sugar syrup.
Rabri :
12. Take a thick bottomed pan and add 5 cups of milk and bring it to boil.
13. Lower the flame and continue to simmer the milk. Stir in between.
14.Keep removing the malai which forms on the top of the milk.
15. Remove the pan from the gas when the milk has reduced and become thickened.
16. Add sugar and stir till sugar dissolves.
17. Add crushed saffron and rose water (optional).
18. Add dry fruits.
19. Remove the rabri in a bowl and serve it with malpuas. 

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I am an SEO expert by profession. That is one side of the coin. The other side is my enduring passion for cooking, particularly Indian cuisine in all its glorious splendour. I revel in traditional and more modernistic experimental cooking with an Indian slant. The permutations are endless. I could spend my whole life and still find something new in Indian cooking. I find time from my profession and a busy family life to try out dishes, dream up combos and share them with you. Food is one of the pleasures of life that can be enjoyed at any age and tastes change according to age so I tailor recipes to suit all preferences.