Rabri Malpua

Recipe by
Total Time:
60-90 minutes
Serves:2
Rated 4 based on 100 votes
4
Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Easy

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4

Ingredients

  • For Rabri:
  • 1 litre - full fat Milk
  • 1/2 cup - Sugar
  • 3 pods - Cardamom
  • 5 - almonds, blanched
  • 3 - pistachios, skinned
  • 10 to 15 threads - Saffron
  • For Malpua:
  • 2 cups - whole milk, boiled and cooled
  • 1/2 cup - plain flour
  • 1/2 cup - fine Wheat flour
  • 1 pinch - soda bicarb
  • 1.5 cups - Sugar
  • 1 cup - water
  • 1/4 tsp - Saffron strands, rubbed in 1 tsp. hot Milk
  • 1 pinch - kms (potassium metabisulphite)
  • To Garnish:
  • 1 tbsp - slivered Pistachios and Almonds
  • 1/2 tsp - Cardamom powder

How to Make Rabri Malpua

  • For Rabri: Soak saffron in 2 tsp. hot milk, keep aside. Sliver pistachios and almonds, thinly.
  • Peel and powder cardamom seeds with a mallet.
  • Add to chopped dry fruit.
  • Rub saffron with base of a mallet, in cup, till dissolved in milk.
  • Put milk to boil in a large deep pan, stirring occasionally.
  • When it starts boiling, reduce heat and boil.
  • Stir frequently, till milk is 2/3 in volume.
  • Add all other ingredients to boiling milk.
  • Boil further for 3-4 minutes.
  • Take off fire, cool completely.
  • Chill in a bowl, till required.
  • For malpua:
  • Heat sugar, kms and water together in a bowl.
  • Add saffron strand mixture.
  • Bring to boil, simmer for 5-7 minutes, till syrup gets slightly sticky.
  • Keep aside till required.
  • Run both sieved flours, soda and milk in a mixie.
  • Once a smooth thinnish paste is got, empty into a vessel.
  • Heat ghee in a flat bottomed pan, up to 1/3rd its depth.
  • When hot, carefully pour 25-30 ml. batter in centre of pan.
  • This will spread into a thin round.
  • Allow one side to fry till sizzling stops.
  • Flip carefully with help of perforated spoon and tongs.
  • Fry other side, drain over back of perforated spoon.
  • Slide into hot syrup, keep for 2 minutes, drain well.
  • Sprinkle garnish over sweetened malpua.
  • Repeat for remaining batter.
  • To Proceed:
  • Serve two hot malpua in individual plate.
  • Place a ladleful of chilled rabri over them.
  • Serve immediately.