Malpuas Stuffed With Rabadi

Malpuas Stuffed With Rabadi is a popular Indian Dessert
Author :
Category :
Course :
Cuisine :
Technique :
Slow Cook
Difficulty :
Servings :
Serves 4
Rated 3 based on 100 votes


For the malpuas:

1 cup - whole Wheat flour

1/2 cup - jaggery, grated

1/2 tsp - Fennel seeds

1/2 tsp - Cardamom powder

Ghee or Butter for cooking

1 cup - warm water

For rabadi:

1 cup - reduced fat Milk

1 cup - low fat Paneer

1/2 cup - fat free condensed Milk (you can use sweetened condensed Milk as well)

1/4 tsp - Cardamom powder

a few strands - Saffron

1 tsp - Ghee

1 tbsp - rose water



  1. For the malpuas: Dissolve the jaggery in 1 cup warm water and mix till it dissolves.
  2. Remove dirt/scum if any.
  3. Once dissolved, add it to the dry ingredients.
  4. Mix it well till well combined.
  5. Heat a non-stick pan, grease it with ghee and pour out to make small pancakes.
  6. Turn it around after 3-4 min - till golden brown. For the rabadi:
  7. Mix all the ingredients together in a heavy bottom pan and simmer for 10-15 min.
  8. Its done when it starts thickening and comes together as one lump.
  9. The last step is to layer the rabadi between the malpuas and serve it hot.
  10. Garnish it with pista or any other nuts of your choice.
  11. Recipe courtesy: Dhivya Karthik

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Chitra Ramachandran

Chitra Ramachandran

A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.

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