Malpua With Rabri – Recipe Of The Week


For Sugar syrup


  • 2 cups water
  • 2 cups sugar
  • 1 tsp saffron (kesar) strands
  • 1/2 tsp cardamom powder

For Malpua

  • 200 gms flour
  • Ghee or oil for deep fry of malpuas
  • 1 ½ litre Milk

For Rabri

  • 1 litre  Milk
  • 1cup sugar
  • Chopped Slivered almonds and  pistachios for garnishing

How to make Syrup

  •  In a pan, mix 2 cups of water and 2 cups of sugar and boil.  Keep on boiling the syrup until  you get a single-thread consistency.
  •  When the syrup is ready add the cardamom powder and saffron strands and mix well. Keep the syrup aside.

How to make Malpuas

  •  Boil milk in a heavy-bottomed pan. Reduce heat and simmer till it is reduced
  • Add refined flour, green cardamom powder and 2 tsp. of sugar to the reduced milk. Mix well and make a batter of pouring consistency using a little milk if required
  • Heat enough ghee in a flat bottomed  frying pan to cook the malpuas.
  • Cook till golden brown. Remove from the oil
  • When the oil is hot, use a ladle to gently pour the batter into the oil to form circles about 4″ in diameter.
  • and put directly into the sugar syrup.
  • Remove after 2-3 minutes and drain on a wire rack with a plate underneath to catch the dripping syrup.

How to make Rabri

  • Mix the milk and 1 cup of sugar in a thick-bottomed  pan and cook to reduce it to a fourth of  its original volume. Stir frequently or the milk will burn at the bottom of the pan.
  • When the milk has thickened as above, remove it from the fire, allow it cool and then chill in the refrigerator.

Serve the malpuas in a plate with a spoon of rabri over them and garnish with slivered nuts.

Tip – In place of rabri, cream can also be used for garnishing.

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