Malpua is a pancake served as a dessert or a snack originating from the Indian subcontinent, popular in India and Bangladesh It is a very popular dish of Odisha and is also served to Lord Jagannath of Puri in his Sakala Dhupa. We can also say, Malpuas are Indian version of pancake topped with reduced flavored milk known as rabdi… Malpua is a mouth watering classic Indian dessert made for festive occasions.
 |
| Malpua Recipe | How to make Malpua Rabdi |
Preparation and Yield:
| Preparation time | 15 mins |
| Cooking Time | 40 mins |
| Servings | 15 |
| Recipe Category | Sweet |
| Recipe Cuisine | North Indian |
 |
| Malpua Recipe | How to make Malpua Rabdi |
Ingredients for Rabdi:
| Milk | ½ Litre |
| Saffron Strands | Few |
| Sugar | ¼ Cup |
| Nuts (Almonds, Pistachions) | 1 Tablespoon |
For Malpua Batter:
| Milk | 2 Cups |
| Khoya | ½ Cup |
| Maida | 1 Cup |
| Saffron Strands | Few |
| Sugar | 2 Tablespoon |
| Cardamom Powder | ¼ teaspoon |
| Fennel powder | ¼ teaspoon |
| Salt | a Pinch |
For Sugar Syrup
| Sugar | ¾ Cup |
| Water | ⅓ Cup |
Other Ingredients
| Ghee | 1 Cup (for Deep Frying) |
 |
| Malpua Recipe | How to make Malpua Rabdi |
Method for Rabdi:
- First lets prepare Rabdi. Heat a pan and add milk. Keep stirring the milk in high flame till it starts boiling. Once the milk starts boiling, keep the flame medium and stir occasionally till the milk reduces to ½ of the quantity. Soak the saffron threads in a tablespoon of milk and keep it aside.
- Keep the flame low and add the sugar, saffron milk and stir well. Add chopped almonds and pistachios and remove the rabri from flame. Do not make the rabri very thick. Now our rabri is ready
Method for making Malpua Batter:
- First in a sauce pan, add 2 cups of milk. Bring the milk to boil. Keep the flame in medium and boil the milk till it reduces to 1.5 cups of milk. Switch off the flame. Add saffron strands and set this milk aside. We need warm milk. So let this milk cool down for sometime
- This milk is used to make the Malpua batter. We can also use warm water in place of this boiled and warm milk. But milk would add more taste to the Malpua compared to water. But since we are already preparing rabdi, this might be little complicating but believe me this boiled milk adds a nice flavor to the fried malpua
- In a mixing bowl, take khoya, add half of the boiled and warm milk and mix thoroughly without any lumps
- Next, add cardamom powder, fennel powder, sugar and salt and stir well
- Add ½ cup of maida to the khoya mixture and add milk little by little and stir well
- Once blended, add another cup of maida and pour the remaining milk and stir nicely till we get batter like bajji batter consistency. If the milk is not enough, we can adjust with warm water
- Set the Malpua batter aside till the sugar syrup is ready
 |
| Malpua Recipe | How to make Malpua Rabdi |
Method for making Sugar Syrup:
- In a sauce pan, add water and sugar and bring it to boil and allow the sugar to melt completely
- Then keep the flame in low and allow the sugar syrup to boil for 10-15mins.
- Sugar syrup ready!
Method for making Malpua:
- In a heavy bottomed pan, add ghee and keep the flame in medium
- When the ghee is hot enough, take a small ladle full of batter or ½ of big ladle and pour in the oil
- Do not touch the malpua in the ghee till it starts to raise by itself. When the Malpua patti starts to raise, gently flip it to other side.
- Deep fry the Malpuas' till golden brown on both the sides
- Take out the fried Malpua and put it in the sugar syrup. Let it soak in sugar syrup for ½ minute and then flip it and let it sit for another ½ minute
- Take out these sugar syrup dipped Malpua and place it in serving tray
- Serve the delicious Malpua with rabdi on top and enjoy the rich and scrumptious Malpua!
 |
| Malpua Recipe | How to make Malpua Rabdi |
