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Rabri Malpua Recipe

Malpua refers to small pancakes made with all-purpose flour/wheat flour that is deep fried in desi ghee or refined oil and then soaked in sugar syrup. In India, it is generally served with chopped dry fruits and rabri as toppings. Rigveda is the oldest of the four Vedas and talks about the recipe of Apupa (malpua) that uses barley flour made in form of flat cakes, deep fried in ghee and then dipped in honey before serving. Also, food is an important aspect of the Rigveda that claims the end of ignorance and bondage through food.

  • Prep time:
  • 35 Minutes
  • cook time:
  • 30 Minutes
  • serves:
  • 5-6

Ratings :

    • (3)

Details

Ratings

    • (3)

Vegetarian

Level : Moderate

Cuisine : Indian

Course : Dessert

Recipe Notes

Ensure no lumps are formed in the malpua batter. Also check that ghee is not too hot.

Tags

  • Occasion
Ingredients

Ingredients For Rabri Malpua Recipe

Methods
  • 1. FOR SUGAR SYRUP- Heat 1 cup sugar and ¾ cup water in a pan on low flame.
  • 2. Simmer this mixture and stir well time to time.
  • 3. Add 3-4 strands of saffron.
  • 4. Simmer till you obtain 1 string consistency.
  • 5. After the syrup is prepared keep it on a hot water bath.
  • 6. FOR MALPUA BATTER- In a mixing bowl, add 1 cup crumbled khoya and cream it using your fingers.
  • 7. Add a little amount of curd to make the process easier.
  • 8. After creaming, add ½ cup curd and whisk it using a whisker. Ensure no lumps are formed.
  • 9. Add ¾ cup refined flour, ½ cup milk and a pinch of baking soda.
  • 10. Whisk the batter to obtain a flowing consistency. Ensure no lumps are formed.
  • 11. Now crush 4-5 black pepper corns along with 1 tablespoon of fennel seeds and add it to the batter.
  • 12. Whisk well and keep the batter to rest for 7-10 minutes.
  • 13. Now- Heat ghee in a pan to deep fry malpua.
  • 14. Using a ladle, gently pour 3-4 tbsp. of the prepared Malpua batter in hot ghee. Reduce the flame.
  • 15. Fry on a low to medium flame till golden and crisp; then carefully flip the Malpua and let its other side cook.
  • 16. Take them off the pan and place them on kitchen paper towels to remove excess ghee.
  • 17. Pour warm sugar syrup on Malpua.
  • 18. After 2-3 minutes the dessert is ready for plating.
  • 19. PLATING- Pour some rabri on a quarter plate.
  • 20. Place 2 pieces of soaked Malpua in the centre of the plate.
  • 21. Pour some rabri and sugar syrup on Malpua.
  • 22. Garnish it with sliced pistachios, almonds, dried rose petals, silver leaf, cardamom powder and a mint spring.
Reviews

It is such a royal sweet dish. It is a bit hard to make but if you follow these instructions, you are not gonna make a mistake.

I liked this recipe very much. It makes the best malpua without fail.

Excellent ??

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