Delicious Rabri Malpua Recipe for Festive Celebrations

Indulge in Rabri Malpua

Malpua is a beloved sweet treat from North India, often made during festive occasions. When paired with Rabri, it creates a delightful culinary experience.

The combination of warm, fluffy Malpua with the cool, rich Rabri is simply irresistible. If you're eager to try this delicious dessert, here’s an easy recipe to prepare it at home.

Rabri Malpua Recipe

Total Time: 40 mins
Preparation Time: 10 mins
Cooking Time: 30 mins
Course: Dessert
Calories: 450
Servings: 2 people
Cuisine: Indian

Ingredients for Rabri Malpua:

For Rabri:
1 liter full-cream milk
3-4 tablespoons sugar
1/2 teaspoon cardamom powder
8-10 saffron strands
2 tablespoons chopped dry fruits

For Malpua:
1 cup all-purpose flour (Maida)
1/2 cup grated Mawa (Khoya)
1/2 teaspoon fennel seed powder
Milk as needed for batter
Ghee for frying

For Sugar Syrup:
1 cup sugar
1/2 cup water
1/4 teaspoon cardamom powder
A pinch of saffron

Instructions for Preparing Rabri Malpua:

Begin by pouring 1 liter of milk into a heavy-bottomed pan and bringing it to a boil over high heat. Once boiling, reduce the heat and allow the milk to simmer until it reduces to one-third of its original volume.

When the milk thickens, incorporate sugar, cardamom powder, and saffron-infused milk. Cook for an additional 2-3 minutes, then remove from heat and add chopped dry fruits for garnish.

Let it cool in the refrigerator. In a separate pot, combine sugar and water, heating it over medium flame.

Once the sugar dissolves, mix in cardamom powder and saffron, cooking for another 5-7 minutes before turning off the heat.

In a large bowl, blend the grated Mawa with all-purpose flour. Gradually add lukewarm milk while whisking to create a smooth batter. Stir in the fennel seed powder.

Cover the batter and let it rest for 15-20 minutes.

Heat ghee in a wide pan. Pour a large spoonful of batter into the hot ghee.

Fry the Malpua on low to medium heat until both sides are golden brown.

Once fried, soak the Malpua in warm sugar syrup for 2-3 minutes.

To serve, place the syrup-soaked Malpua on a plate and top it with the chilled Rabri. Garnish with finely chopped almonds, pistachios, and dried rose petals before enjoying.

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