Ragi Malpua with Rabri (Indian Pancakes with Creamy Pudding)
Course: Dessert | Cuisine: Indian | Diet: Vegetarian
Ragi Malpua with Rabri is a delightful Indian dessert that combines spiced, crispy pancakes with a creamy, sweet pudding. The pancakes are traditionally deep-fried, but in this healthy twist, they’re pan-fried using Ragi flour (finger millet) and whole wheat flour. The result is a guilt-free indulgence thatβs both rich in flavor and nutrition, without the need for condensed milk. Saffron and cardamom infuse the dish with a traditional aromatic essence, making it perfect for any special occasion.
Ingredients
For the Rabri:
- Rabri (prepared from previous step)
For the Ragi Malpua Batter:
- 1/2 cup Ragi Flour (Finger Millet/ Nagli)
- 1/2 cup Whole Wheat Flour
- 1 teaspoon Fennel seeds (Saunf), pounded
- 1 teaspoon Cardamom Powder (Elaichi)
- 1 teaspoon Baking powder
- 1/2 cup Fresh cream
- 1/2 teaspoon Salt
- Ghee (for pan-frying)
For the Sugar Syrup:
- 1/2 cup Sugar
- 1/2 cup Water
- A few Saffron strands
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Instructions
-
Prepare the Malpua Batter:
In a large mixing bowl, combine Ragi flour, whole wheat flour, fennel seeds, cardamom powder, baking powder, salt, and fresh cream. Add water or milk gradually to form a thick batter, similar to pancake batter. Cover and let it sit for about 10 minutes. -
Make the Sugar Syrup:
In a saucepan, add sugar, water, and saffron strands. Heat over medium heat, stirring continuously until the sugar dissolves. Once dissolved, reduce the heat to low and simmer until you achieve a one-string consistency. This means when you touch the syrup, it will feel sticky. Set aside. -
Pan Fry the Malpua:
Preheat a skillet over medium heat and grease it with ghee. Pour a ladle of batter onto the skillet, spreading it into a small, round pancake. Drizzle a teaspoon of ghee around the edges and cook until the top begins to set. Flip the Malpua over to cook the other side until golden brown and crispy. Remove from the skillet and set aside. Continue frying the remaining Malpuas. -
Dip in Sugar Syrup:
Once all the Malpuas are cooked, dip each one into the sugar syrup for a couple of seconds, ensuring they are coated evenly. Place them on a serving platter. -
Assemble and Serve:
Spoon some Rabri (Basundi) over the warm Malpuas and garnish with chopped nuts of your choice. Serve immediately as a sweet dessert during festivals, parties, or special occasions, alongside Gulab Jamun and Jalebis for an indulgent treat.
Enjoy your Ragi Malpua with Rabri β a healthy, delicious Indian dessert that brings both tradition and innovation to your table!
