Malpua with Rabri (A Spiced Indian Pancake with Milk Pudding)
Description: Malpua is a delightful Indian dessert traditionally served during festivals like Holi. This recipe features a spiced pancake-like dessert made from a batter of flour, khoya (mawa), and yogurt, fried to golden perfection. It’s drenched in a fragrant sugar syrup infused with saffron and lemon juice. Served with creamy, thick Rabri – a condensed milk pudding flavored with saffron, sugar, and nuts – this dessert is sure to elevate any festive occasion. Perfect for preparing in advance, just fry and serve with Rabri on the festival day for a delectable treat.
Cuisine: Indian
Course: Dessert
Diet: Vegetarian
Ingredients:
-
For the Malpua:
- 1 cup All Purpose Flour (Maida)
- 1 teaspoon Fennel Seeds (Saunf), crushed
- 3-4 Cardamom Pods/Seeds (Elaichi), crushed
- 1/4 teaspoon Baking Soda
- 3 tablespoons Khoya (Mawa), crumbled
- 3 tablespoons Milk Powder
- 3 tablespoons Curd (Dahi/Yogurt)
- 1 tablespoon Caster Sugar
- Ghee, for frying
-
For the Sugar Syrup:
- 1/2 cup Sugar
- 1/4 cup Water
- 2-3 Saffron Strands
- Lemon Juice (from 1/2 lemon)
-
For the Rabri (optional):
- Prepared Rabri (a thick, creamy milk pudding flavored with saffron and sugar)
Preparation Time: 40 minutes
Cook Time: 25 minutes
Instructions:
-
Prepare the Malpua Batter: In a mixing bowl, combine all-purpose flour, milk powder, crushed cardamom, fennel seeds, and caster sugar. Add crumbled khoya and yogurt to the flour mixture, stirring until well combined.
-
Gradually add water, a little at a time, stirring continuously to achieve a thick yet flowing batter consistency (similar to dosa batter). Set aside the batter and let it rest for 30 minutes.
-
Make the Sugar Syrup: In a heavy-bottomed saucepan, combine sugar and water. Heat over low flame, stirring until the sugar completely dissolves. Add saffron strands and lemon juice. Stir once to incorporate. Let the syrup simmer until it reaches a one-string consistency. To check, touch the syrup between your fingers; it should feel sticky.
-
Fry the Malpua: Heat ghee in a non-stick skillet over medium heat. Add baking soda to the rested batter and mix well. Pour a spoonful of the batter onto the hot ghee and gently spread it into a round pancake. Fry the malpua on low to medium heat until both sides are golden and crisp.
-
Soak in Sugar Syrup: Once golden brown, immediately soak the fried malpua in the warm sugar syrup. You can either dip them into the syrup or pour the syrup over them. Let them soak for a minute, then remove and set aside.
-
Serve: Repeat the frying and soaking process for the remaining batter. Serve the malpua warm with Rabri for a festive treat.
Serving Suggestion: Malpua is best enjoyed with Rabri and can be served alongside other sweets like Jalebi during festivals for a perfect dessert spread.
Enjoy this traditional Indian delight and bring the festive flavors to your table!
