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Monday, August 31, 2015

Malpua is a rich dessert and best goes with rabdi or rabri. There are two versions, one made with maida which was the only one I thought that exists until I asked my friend Sangeeta for her aunt’s version. As I noted down the recipe, it was very similar to the south Indian wheat flour appam, just the method slightly different. This was very different and interesting for me, so I thought I will post this one for Krishna Janmashtami 2015, which falls on Saturday, September 5th. We always make our regular murukku seedai and appam, so thought of trying and posting this Winking

Malpua with rabri recipe

Recipe Cuisine: Indian  |  Recipe Category: Dessert
Prep Time15 mins     |  Cook time: 45 mins     Serves: 6

Ingredients For malpua

Wheat flour – 1/2 cup

Sugar – 1/4 cup

Cardamom – 1, powdered

Cooking soda (Optional) – A pinch

Saffron – Few strands

Salt a pinch

Ghee or oil  - To shallow fry

Ingredients for Rabri

Milk – 4 cups

Pistachios – 8

Sugar – 3 tbsp

 This will give you approx 1 & 1/2 cups of rabri. Sure more for the above given malpua, so if you want you can reduce the rabri. Or you can make and consume later.


To prepare rabri/ Rabdi

  1. Boil milk in a broad vessel. Add sugar to it and put the flame to medium or low. Keep boiling and scrap the sides and mix in the malai layer that forms on the top.1-add-sugar 
  2. Repeat this for every 2 minutes, In between add soaked, peeled and chopped pistachios.2-add-pista 
  3. Continue heating and repeat the same until the milk reduces and thickens. The colour of the milk will turn cream colour. As it cools down, the rabri will thicken, so switch off accordingly. Keep aside.3-ready

To prepare malpua

  1. In a mixing bowl, add flour, sugar, fennel powder(optional), cardamom powder, salt and saffron, cooking soda if desired and mix well. Add water to form a medium thick batter.4-mix 
  2. Heat little oil or ghee to shallow fry, in a non stick pan. Add a big spoon full off batter in hot oil. Cook over medium flame. Splash over the hot oil over the malpuas as it gets cooked. Flip and  cook until golden. 5-pour-
  3. Repeat to finish the batter. 6-ready


    • Rabri should be prepared in medium or low flame. Take care not to put the flame high and make the milk get stuck and burnt at the bottom of the vessel.
    • Nuts and sugar should be added less as mentioned , as it gets thickened later.
    • I skipped both saffron and cooking soda in my malpua. Cooking soda, should be added very less, do not add more.
    • Malpua too should be cooked in medium flame and heat should be constantly regulated accordingly.

Serve the malpuas hot. Crispy malpuas with rich rabri tastes great Happy

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  1. I was looking forward for this recipe. I had it in punjab and it was yummy. Sure going to try today. I think they mix paneer with flour.

  2. Mmm this looks soooo good! I definitely have to try this! :)

  3. Wheat flour healthy , I have to try this.

  4. Dear Raji...kudos for efforts. Authentic Malpua recipe calls for mixing Wheat flour with milk and at the end a pinch of baking powder/soda. As dosa have little holes in it(due to nice fermentation of the batter), malpua too have the same display. Please come to Rajasthan sometime to have it's magical authentic taste :)

  5. wonderful looking malpuas Raks. love the Rabri too.

  6. Hey i always follow ur recipes, its easy n perfect thanks for sharing

  7. Super yummy mouthwatering

  8. Hey i always follow ur recipes, its easy n perfect thanks for sharing


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