Malpua is a famous North Indian sweet, traditionally prepared during festivals. Pairing it with Rabri makes the experience even more delightful.

You get the contrast of piping hot, soft Malpua alongside cool, thick, and creamy Rabri—a combination that makes your mouth water instantly. If you would like to enjoy Rabri Malpua, here is a simple recipe to make it at home.

Rabri Malpua Recipe

Total Time: 40 mins
Preparation Time: 10 mins
Cooking Time: 30 mins
Course: Dessert
Calories: 450
Servings: 2 people
Cuisine: Indian

Ingredients for Rabri Malpua:

For Rabri:
Full-cream milk – 1 liter
Sugar – 3-4 tablespoons
Cardamom powder – 1/2 teaspoon
Saffron strands – 8-10
Chopped dry fruits – 2 tablespoons

For Malpua:
All-purpose flour (Maida) – 1 cup
Mawa (Khoya) – 1/2 cup (grated)
Fennel seed powder – 1/2 teaspoon
Milk – as required to prepare the batter
Ghee – for frying the Malpua

For Sugar Syrup:
Sugar – 1 cup
Water – 1/2 cup
Cardamom powder – 1/4 teaspoon
Saffron – a pinch

Method for making Rabri Malpua:

First, pour one liter of milk into a heavy-bottomed pan and bring it to a boil over high heat. Once it boils, reduce the heat to low and let the milk simmer until it reduces to one-third of its original volume.

When the milk thickens, add sugar, cardamom powder, and saffron-infused milk. Cook for another 2-3 minutes, then turn off the heat and garnish with chopped dry fruits.

Place it in the refrigerator to cool down. Meanwhile, combine sugar and water in a separate vessel and place it over medium heat.

Once the sugar has dissolved, add cardamom powder and saffron; cook for another 5–7 minutes, then turn off the heat.

In a large bowl, mix the grated *mawa* (khoya) and all-purpose flour (*maida*). Gradually add lukewarm milk while whisking the mixture to ensure a smooth, lump-free batter. Stir in the fennel seed powder as well.

Cover the batter and let it rest for 15–20 minutes.

Heat *ghee* in a wide-bottomed pan. Take a large spoonful of the batter and pour it into the center of the hot *ghee*.

Fry the *malpua* over low-to-medium heat until golden brown on both sides.

Remove the fried *malpua* and immediately soak it in the warm sugar syrup for 2–3 minutes.

To serve, place the hot, syrup-soaked *malpua* on a plate and top it with the prepared chilled, creamy *rabri*. Garnish with finely chopped almonds, pistachios, and dried rose petals before serving.

PC Social Media