Malpuas Stuffed With Rabadi

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Difficulty: Easy

Take a look at more Dessert Recipes. You may also want to try Strawberry Semiya Kesari, Kaju Khoya Burfi in Hindi, Berry and Mint Compote, Dal Ke Jamun

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  • 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
  • pista

How to Make Malpuas Stuffed With Rabadi

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