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Monmohini malpua rabdi

Debjani Dutta
15 minutes
Prep Time
40 minutes
Cook Time
4 People
Read Instructions Save For Later

ABOUT Monmohini malpua rabdi RECIPE

Panna cotta and Rabdi are two popular desserts of Italy and India respectively. I did a fusion by these two popular desserts & innovated my own new recipe. Beetroot malpua as base, topped with rabdi panna cotta and named it as Monmohini Malpua Rabdi.

Recipe Tags

  • Medium
  • Dinner Party
  • Fusion
  • Dessert
  • Egg Free

Ingredients Serving: 4

  1. for rabdi:
  2. 1 litre full fat milk
  3. 1 tsp saffron
  4. 1/2 cup sugar
  5. 1 pinch Green cardamom powder
  6. 2 tbsps mawa
  7. 1 tbsp unflavored gelatine powder
  8. 1 tsp ghee for greasing
  9. For beetroot malpua:
  10. 2 small size beetroot
  11. 1/4 cup Milk
  12. 1/2 cup all-purpose flour
  13. 1/2 tsp fennel
  14. 4 tbsps mawa
  15. 4 tbsps milk powder
  16. 2 tbsps semolina
  17. 1 pinch baking soda
  18. 1 pinch salt
  19. 1 tsp sugar
  20. 1 cup ghee for frying
  21. For sugar Syrup:
  22. 1/2 cup water, leftover water of cooked beetroot
  23. 1 cup sugar
  24. 1/4 tsp Green cardamom powder
  25. 2 tsps lemon juice
  26. 2-3 tsps chopped pistachio-almond ,for garnishing


  1. For rabdi, take milk in a wide heavy bottomed pan on medium heat, once it starts boiling lower the heat to low-medium flame.
  2. As soon as the layer of cream is formed on the top of the milk, collect and stick it at the edge of the pan with spatula, keep collecting.
  3. Soak saffron in hot milk for 4-5 minutes.
  4. Add saffron,stir it continuously to make sure that it is not sticking to the bottom of the pan,but careful about the cream layer, otherwise the cream layer will not form.
  5. Meanwhile add sugar,Mawa,green cardamom powder and saffron in the milk.
  6. In a small bowl take 1/4 cup warm water, sprinkle gelatine, keep it for couple of minutes.
  7. Now strain the gelatine mixture and add it in the boiling milk,give a quick mix and put off the flame.
  8. Lastly scrap off the cream from the edges of the pan and gently mix it in the milk,now rabdi is ready.
  9. Grease moulds with ghee,pour rabdi in the moulds, bring it in room temperature and keep it in the refrigerator for 4-5 hours or till it sets.(here two types of moulds are used)
  10. For beetroot malpua batter,peel and cut beetroots into pieces ,boil it in pressure cooker, preserve the leftover water for later use.
  11. Cool down the beetroot, make a smooth paste with beetroot pieces and milk.
  12. Now in a big bowl,take the milk- beetroot paste, all-purpose flour, fennel, mawa,milk powder, semolina, baking soda, salt, sugar and combine it well,make a smooth batter,add more milk as needed to make a batter that is not too thick or too runny,but should be of flowing consistency.
  13. Now beat the batter for couple of minutes with a whisk, keep it aside for 10-15 minutes.
  14. Making sugar syrup, in a wide pan take water( leftover water of cooked beetroot), green cardamom powder and sugar,boil it until sugar syrup turns sticky.
  15. Add lemon juice to prevent crystals,put off the flame.
  16. For making malpua, heat ghee in a pan.
  17. Pour 3-4 tablespoons of batter,the batter spreads depending on the consistency.
  18. Allow it to fry one side,flip and fry the other side as well.
  19. Remove from the pan and add directly to the hot sugar syrup.
  20. Soak the malpua in the sugar syrup for 5-6 minutes,then take out from the sugar syrup.
  21. Take out the rabdi from the refrigerator,put the moulds in hot water for a second to demould the rabdi.
  22. For serving,put two malpuas one after one and demould rabdi up-side down on it,now sprinkle some chopped nuts.
  23. Serve warm malpua with chilled rabdi and enjoy.

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