Malpua with Rabri | How to make Malpua with Rabri

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By Ashel Sandeep
Created on 10th Apr 2017
  • Malpua with Rabri, How to make Malpua with Rabri
Malpua with Rabriby Ashel Sandeep
  • Malpua with Rabri | How to make Malpua with Rabri (5 likes)

  • 0 reviews
    Rate It!
  • By Ashel Sandeep
    Created on 10th Apr 2017

About Malpua with Rabri

Malpua is a Punjabi sweet but i was introduced by my friend Deepti. She is a Jain and a wonderful cook. i modified a little to suit my taste. Hope you all like it and do give it a try. :D :D

Malpua with Rabri, a deliciously finger licking recipe to treat your family and friends. This recipe of Malpua with Rabri by Ashel Sandeep will definitely help you in its preparation. The Malpua with Rabri can be prepared within 30 minutes. The time taken for cooking Malpua with Rabri is 30 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 5 people. The recipe details out how to make Malpua with Rabri step by step. The detailed explanation makes Malpua with Rabri so simple and easy that even beginners can try it out. The recipe for Malpua with Rabri can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Malpua with Rabri from BetterButter.

  • Prep Time30mins
  • Cook Time30mins
  • Serves5People
Malpua with Rabri

Ingredients to make Malpua with Rabri

  • 1 cup all purpose flour
  • 1 tbsp almonds and 1 tbsp pistachios, thinly sliced for decoration
  • 1 tsp rose water for rabri
  • 2 pinches of saffron strands for rabri
  • ½ tsp cardamom powder rabri
  • 4 tbsp sugar rabri
  • 1 liter milk for rabri
  • ½ cup sugar for sugar syrup
  • ⅓ cup water for sugar syrup
  • 3 tbsp thick curd
  • 3 tbsp whole milk powder
  • 4 tbsp ghee for frying
  • 1/2 cup water
  • 1/8 tsp Baking Soda
  • 1/3 tsp cardamon seeds crushed
  • 1 tsp fennel seeds crushed

How to make Malpua with Rabri

  1. Take a bowl, add 1 cup of all-purpose flour, 1 tsp fennel seeds, ⅓ tsp cardamom powder. mix it well. Add 3 tbsp milk powder, 3 tbsp curd and add ½ cup water and begin to stir to a thick flowing batter without lumps. Allow the batter to rest
  2. For sugar syrup: Heat ½ cup sugar and 1/3 cup water on a low flame. Simmer this mixture and keep stirring until you reach 1 string consistency in the sugar syrup.
  3. For frying: heat ghee in a kadhai. When the ghee is heating up, add the baking soda to the malpua batter.mix well once again. Lower the flame. Take about 2 tbsp of the batter and gently pour it on the hot ghee.
  4. Spread the batter slightly and slowly. Depending upon the size of the pan you can pour another one. Let it fry on a medium flame till crisp and golden. Flip it so that another side is also cooked. Drain them on a tissue paper.
  5. Slide them into the sugar syrup and after 3-4 mins remove them and place them on a plate. You can eat is as such or serve it with cold rabri. Garnished with chopped almonds and pistachios.
  6. For Rabri: Take a thick bottomed sauce pan, add 1 liter of milk and bring it to boil. Now lower the flame and continue stirring. Scrape the sides very often so that it doesn't get burnt on the sides.
  7. Switch off when the milk has reduced and become thickened. Now add the sugar, add crushed saffron and rose water. Mix it well and finally add the sliced almonds and pistachios.
  8. It will take about 1 1/2 hours for the milk reduce and get thickened. You can chill it and serve it along with fresh hot malpuas :)
My Tip: The consistency of the batter is very important.

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