Why You’ll Love Malpua Rabri Recipe
This malpua rabri recipe is simple yet incredibly satisfying. Made with basic pantry ingredients like wheat flour and sugar, it does not require complicated techniques. The malpuas turn out soft on the inside with lightly crisp edges, while the rabri adds a creamy, luxurious touch.
You will love how the fragrant fennel and cardamom enhance the flavor, and the saffron adds a beautiful aroma and color. It is a perfect dessert for festivals, gatherings, or when you simply crave something traditional and sweet.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
½ cup wheat flour
½ tsp fennel seeds powder
¼ cup sugar
1 cardamom, powdered
1 pinch cooking soda (optional)
10 strands saffron
1 pinch salt
ghee or oil, to shallow fry
4 cups milk
8 pistachios
3 tbsp sugar (adjust to taste)
Directions
To Prepare Rabri
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Boil milk in a broad vessel.
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Add sugar and keep the flame on medium or low.
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Let the milk boil and keep scraping the sides of the pan, mixing the cream layer back into the milk.
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Repeat this every 2 minutes.
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Add soaked, peeled, and chopped pistachios in between.
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Continue cooking until the milk reduces and thickens.
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The milk will turn a cream color. Remember that it thickens further as it cools, so switch off the flame accordingly. Keep aside.
To Prepare Malpua
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In a mixing bowl, combine wheat flour, sugar, fennel powder, cardamom powder, salt, saffron, and cooking soda if using.
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Add water gradually to form a medium-thick batter without lumps.
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Heat a little oil or ghee in a non-stick pan for shallow frying.
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Pour a big spoonful of batter into the hot oil. Cook on medium flame and splash hot oil over the malpua as it cooks.
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Flip and cook until golden on both sides. Repeat with the remaining batter.
Serve the warm malpuas topped with generous spoonfuls of rabri.
Servings and Timing
Servings: 6
Preparation time: 15 minutes
Cooking time: 45 minutes
Total time: 1 hour
Variations
You can add a tablespoon of semolina to the batter for slightly crispier malpuas.
For a richer flavor, replace part of the milk with condensed milk while making rabri.
Add a few drops of rose water to the rabri for a floral aroma.
You may also deep fry the malpuas instead of shallow frying for a more traditional texture.
Garnish with almonds and cashews along with pistachios for added crunch.
Storage/Reheating
Store leftover rabri and malpuas separately in airtight containers in the refrigerator for up to 2 days.
To reheat, warm the malpuas lightly on a pan or in a microwave. Heat the rabri gently on low flame or in short microwave intervals, stirring in between. If the rabri becomes too thick, add a splash of milk to adjust the consistency.
FAQs
Can I use all-purpose flour instead of wheat flour?
Yes, you can substitute wheat flour with all-purpose flour. The texture will be slightly lighter and softer.
Why is my rabri not thickening?
Rabri requires slow cooking and continuous scraping of the sides. Make sure to cook it on low heat and give it enough time to reduce.
Can I make the batter in advance?
Yes, you can prepare the batter 1 to 2 hours in advance. Keep it covered and mix well before frying.
Do I need to soak saffron before adding?
Soaking saffron in a tablespoon of warm milk enhances its color and flavor, though it can also be added directly.
Can I skip cooking soda?
Yes, cooking soda is optional. It makes the malpuas slightly softer but can be omitted.
How do I know when to flip the malpua?
Flip when the edges turn golden and you see bubbles forming on the surface.
Can I make rabri thicker?
Yes, simply cook it longer until it reaches your desired consistency.
Is this recipe suitable for festivals?
Yes, malpua rabri is traditionally prepared during festivals and special occasions.
Can I freeze malpua?
It is not recommended, as freezing may affect the texture. Freshly made malpuas taste best.
How do I prevent malpuas from sticking to the pan?
Use a good non-stick pan and ensure the oil or ghee is properly heated before adding the batter.
Conclusion
Malpua with rabri is a timeless Indian dessert that combines soft, golden pancakes with creamy, fragrant sweet milk. With simple ingredients and careful cooking, you can recreate this festive favorite at home. Whether served warm during celebrations or as a special weekend treat, this dish is sure to impress and satisfy every sweet craving.
