Rabri Malpua Recipe

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  • Rabri Malpua
  • Rabri Malpua
How to make Rabri Malpua
  • Recipe Servings: 2
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

A traditional, light sweet which you may call as the Indian pancake. Malpuas are soft and fluffy, coated in sugar syrup and served with delicious Rabri over it. These would be a delight to eat along with a hearty meal.

Ingredients of Rabri Malpua

  • For Rabri:
  • 1 Litre Milk
  • 1 Cup Sugar
  • 1/2 tsp Saffron
  • 1 tsp Pistachios
  • 1 tsp Almonds
  • 1 tsp Cardamom powder
  • For sugar syrup:
  • 2 Cups Sugar
  • 2 Cups Water
  • 1 Saffron
  • 1 tsp Cardamom powder
  • 2 tsp Almonds
  • For Malpua:
  • 1 Cup Maida
  • 1/4 Cup Sooji
  • 1/2 Cup Khoya
  • 2 tsp Sugar ( powdered)
  • 1 tsp Saunf
  • 1 Cup Water
  • 2 Cups Ghee

How to Make Rabri Malpua

  1. To prepare Rabri:
  2. 1.Boil milk in a bowl.
  3. 2.Add a cup of sugar to it and mix well.Rabri Malpua
  4. 3.Now add saffron, pistachios and almonds to the milk followed by cardamom powder and mix well. Mix thoroughly to make smooth batter.Rabri Malpua
  5. To prepare Sugar syrup:
  6. 1.Put sugar in a bowl along with some water and bring it to boil.Rabri Malpua
  7. 2.Add saffron, cardamom powder and almonds to the boiling water and mix well.Rabri Malpua
  8. 3.To prepare Malpua:
  9. 4.Take maida in a bowl, add sooji, khoya along with powdered sugar and saunf, followed by water. Whisk all of it together. Keep adding water to make a creamy-like mixture.Rabri Malpua
  10. 5.Now, in a wok full of ghee put tablespoon full of the malpua mixture. Make as many malpuas as you can with the mixture.Rabri Malpua
  11. 6.Immerse malpuas in the prepared sugar syrup for about 10-15 minutes.Rabri Malpua
  12. 7.Put rabri on top of it and serve.Rabri Malpua
Key Ingredients: Milk, Sugar, Saffron, Pistachios, Almonds, Cardamom powder, Sugar, Water, Saffron, Cardamom powder, Almonds, Maida, Sooji, Khoya, Sugar ( powdered), Saunf, Water, Ghee
Watch the step by step recipe of Rabri Malpua here: