Making Malpua with Rabdi this Diwali

by Vrinda Birla

This is an Indian sweet-lover’s delight. Surprisingly easy to make, the golden Malpuas are served with a topping of creamy chilled rabri, coming together to create an absolutely indulgent creation that’s impossible to stop eating.

Malpua or the Indian pancakes is a traditional Indian sweet and with Rabdi is generally enjoyed this time of the year and makes for a very good sweet for the occasion.

Let us enjoy making it this Diwali,  at home.

Malpua With Rabdi

What you will need:mix-maida-sauf-water-to-make-malpua-paste

  • Milk  – 1 litre
  • Refined flour (maida) – 2 tablespoons
  • Sugar – 1 ½  cups
  • Saffron (kesar) – ½  teaspoon
  • Green cardamom powder – ½ teaspoon
  • Almonds blanched and slivered – 15
  • Pistachios slivered – 15
  • Oil for shallow frying

Making the Malpua Rabdi

  • ss_malpua_saBoil milk in a thick-bottomed pan. Simmer, stirring continuously, till it is reduced to one-third of its original volume.
  • Add one and half cups of water to sugar.
  • Bring this to a boil and then simmer for some time to make sugar syrup of two string consistency.
  • This takes about fifteen to twenty minutes on medium heat.
  • Add saffron and keep warm. Add sifted flour and green cardamom powder to thickened milk. Mix well to prepare a batter of pouring consistency.
  • Heat oil in a flat shallow frying pan.
  • Put a ladleful of batter in the pan. Cook on medium heat for three to four minutes.
  • Fry on both sides till light brown. Dip it in saffron flavoured sugar syrup. Serve hot or cold with rabdi, garnished with almond and pistachio slivers.

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