Rabdi Malpua

Recipe by
Total Time:
45-60 minutes
Serves: 8
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

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  • 1 litre - milk, full cream
  • 6 tbsp - plain flour
  • 1.5 tbsp - ghee for frying each malpua
  • 16 - pistachios, sliced for garnishing
  • For the syrup:
  • 6 - green cardamoms, peeled and powdered
  • 15 strands - saffron
  • 1.5 cups - sugar
  • 2 cups - water.

How to Make Rabdi Malpua

  • Boil the milk. After a boil, simmer and continue boiling till the milk reduces to little more than 1/2 litre (the consistency should be that of a rabdi). Strain it and cool.
  • For the malpua:
  • Take about 4 tbsp of the rabdi in a bowl, add one heaped tbsp of flour to it and mix well.
  • Lightly heat 1.5 tbsp ghee on a non-stick tawa and pour the rabdi mixture.
  • Spread it evenly in a circular shape, make sure the malpua is not too thin.
  • Fry on a low flame, turning the malpua on both sides till it is golden in colour.
  • Make the remaining malpuas in a similar way.
  • For making syrup:
  • On the adjoining gas burner, boil the water.
  • Add sugar, cardamoms and saffron.
  • Boil the water till you get a syrup of one-thread consistency.
  • Soak the prepared malpuas in the sugar syrup.
  • Serve.