Website of the Year India 2016



Rabri Malpua Recipe

Rabri Malpua is a popular Indian Dessert
Author :
 
On :
Tuesday, 25 July, 2017
Category :
Festive Recipe
Course :
Dessert Recipe
Cuisine :
Indian Recipe
Technique :
Deep-Fry Recipe
Difficulty :
Easy
Servings :
Serves 2
RATINGs :
Rated 4 based on 100 votes
4

Take a look at more Dessert Recipes. You may also want to try Healthy Tasty Carrot Pudding, Best Apple Crisp, Easy Plain Rasgulla

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:

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




     

    Bawarchi of the Week

    Nithya Rajasekaran

    Nithya Rajasekaran

    Nithya Rajasekaran is a software engineer turned blogger who loves diverse cuisine and creative food presentation.

    know more