Rabdi Malpua | How to make Rabdi Malpua

By Sangeeta Pamnani  |  24th Oct 2016  |  
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  • Rabdi Malpua, How to make Rabdi Malpua
  • Prep Time

    20

    mins
  • Cook Time

    20

    mins
  • Serves

    6

    People

20

0

About Rabdi Malpua Recipe

My Family has a sweet tooth and my hubby too is a very good cook..This is his favourite dessert and also his recipe which won him a First prize in Live cooking competition

Rabdi Malpua is one dish which makes its accompaniments tastier. With the right mix of flavours, Rabdi Malpua has always been everyone's favourite. This recipe by Sangeeta Pamnani is the perfect one to try at home for your family. The Rabdi Malpua recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Rabdi Malpua is 20 minutes and the time taken for cooking is 20 minutes. This is recipe of Rabdi Malpua is perfect to serve 6 people. Rabdi Malpua is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Rabdi Malpua. So do try it next time and share your experience of cooking Rabdi Malpua by commenting on this page below!

Rabdi Malpua

Ingredients to make Rabdi Malpua

  • 1 cup all purpose flour - Maida
  • 1/2 cup (unsweetened khoya)Mava
  • 1/4- tsp Saunf powder - fennel - (optional)
  • 1/2 tsp cardamom powder
  • salt - pinch
  • 1 tbsp - sugar
  • 2 cups -Milk
  • 1/2 cup for frying (you can use oil also)- ghee
  • pistachios - fistful, sliced
  • almonds - 8-10, blanched, peeled and sliced
  • saffron - 7-8 strands
  • sugar - 3/4 cup
  • water - 1/3 cup

How to make Rabdi Malpua

  1. Bring the milk to a boil and simmer till it reduces to 1 1/2 cups
  2. Turn off flame and allow to cool to luke warm temperature.
  3. In a bowl, add khoya and half of the boiled milk and mix till it is smooth
  4. Add cardamom powder, saunf powder, sugar, salt and few strands of saffron and mix well. Add half of the flour and mix well till there are no lumps.
  5. Add the remaining flour and mix well
  6. Slowly add the milk till it forms a smooth flowing batter
  7. Keep mixing the mixture for 3-4 mts and set aside till you make the sugar syrup.
  8. To prepare sugar syrup, add sugar and water in a stainless steel vessel and allow the sugar to melt
  9. Simmer the sugar syrup for 10-12 mts on low medium flame.
  10. Add cardamom powder and turn off heat
  11. Heat ghee in a small vessel or pan on low medium flame for 3-4 mts.
  12. Pour a small ladle full of batter in the center of the pan without spreading it
  13. The batter will spread on its own
  14. Do not try to touch the pancake till it starts to turn golden along the edges.
  15. It will slowly get immersed in the ghee and cook on medium flame till the sides are golden brown.
  16. Flip it over and cook on medium flame for another 2-3 mts or till it turns golden brown
  17. Use a slotted spoon to drain the Malpua and place it in the sugar syrup immediately.
  18. Fully immerse the Malpua in the sugar syrup and let it sit for half a minute.
  19. Remove with a slotted spoon such that the sugar syrup drains off the Malpua and then place it on a serving plate.
  20. At the time of serving, place malpua on a serving plate. Spoon some rabri on top of the malpua and garnish with chopped pistachios and almond slivers.

My Tip:

The consistency can be checked and adjusted by dropping a tspfull of batter first and then adding milk accordingly.

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